Chicken Haleem

Name: Chicken Haleem
Total time: 3600 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 1 cup whole Wheat; 1/2 cup split Bengal gram (Chana dal); 1/2 cup Moong dal(split green gram); 1/2 cup Masoor dal (split red gram); 1/4 th cup Urad dal (split black gram); 2 tsp Turmeric powder(for dal); 1 tsp Salt(for dal); 1/2 kg boneless chicken pieces; 2 big chopped tomatoes; 2 big chopped onions; 1 tbsp coriander powder; 1 tbsp garam masala powder; 1/2 tsp Turmeric powder(for chicken); 2 tbsp Red chilli powder; 1/2 tsp fennel(sauf) powder; 2 tablespoon Ginger-garlic paste; 1/2 tsp salt(for chicken); 1 tbsp chopped green chillies; 1 cup yogurt; 1/2 cup Cooking oil; 1 glass chicken stalk; 2 Bay leaves; 1 cup chopped Coriander & Mint leaves; 3 big onions thinly sliced for deep fry(onion beresta); some mint leaves for garnishing

Sabrina Yasmin @barak_kitchen

Riyadh

#Festive
Haleem is a famous stew popular in Indian sub continent and Middle east . Generally haleem is served during the holy month of Ramadan. There are different versions of haleem, but the basic ingredients of haleem is wheat/barley, lentils and meat. I made this haleem the way I learned from my Hyderbadi friend.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

1 hour

12 servings

1 cupwhole Wheat
1/2 cupsplit Bengal gram (Chana dal)
1/2 cupMoong dal(split green gram)
1/2 cupMasoor dal (split red gram)
1/4th cup Urad dal (split black gram)
2 tspTurmeric powder(for dal)
1 tspSalt(for dal)
1/2 kgboneless chicken pieces
2big chopped tomatoes
2big chopped onions
1 tbspcoriander powder
1 tbspgaram masala powder
1/2 tspTurmeric powder(for chicken)
2 tbspRed chilli powder
1/2 tspfennel(sauf) powder
2 tablespoonGinger-garlic paste
1/2 tspsalt(for chicken)
1 tbspchopped green chillies
1 cupyogurt
1/2 cupCooking oil
1 glasschicken stalk
2Bay leaves
1 cupchopped Coriander & Mint leaves
3big onions thinly sliced for deep fry(onion beresta)
some mint leaves for garnishing

Saved

Steps

1 hour

1

Wash and soak wheat and grams(dals) separately for 4-5 hours or overnight.
2

Drain wheat and dals. Take a big saucepan.
3

Add 3-4 litre of water and bring to heat.
4

Add wheat and grams,cover and cook in medium low heat till gram and wheat become soft. It will take about an hour or 1+1/2 hour
5

Add 1 tsp of salt and 1 tbsp of Turmeric powder. Mix well. Cover and cook now in very low flame for another hour.
6

In the meantime prepare the chicken.
7

Heat oil in a pan. Add bay leaves and chopped onion and saute till light golden brown.
8

Add ginger-garlic paste and stir for few seconds.
9

Add chopped tomatoes and chopped green chillies. Cook for 3-4 minutes.
10

Now add the boneless chicken pieces and saute for 3-4 minutes.
11

Add salt and spices (red chilli powder, turmeric powder,coriander powder, fennel powder, garam masala powder).
12

Add yoghurt and fry in medium heat till oil separates.
13

Add chicken stalk, give it a mix. Cover and cook for about 10 minutes in medium heat.
14

Now the very important part of haleem recipe starts.
15

Take a flat wooden ladle, uncover the chicken curry and try to press the chicken pieces, mash them & whisk.
16

Do the process patiently so that the chicken pieces minced nicely. Don't switch off the flame. Keep in very low flame.
17

You can do this process in food processor also. But if you do with a ladle the haleem will taste better. So give enough time to make authentic haleem.
18

Now check the gram-wheat mixture that is cooking in another stove.
19

Also whisk and mash dal and wheat with the ladle for about 15 minutes.
20

The mixture should be silky smooth in consistency.
21

Next add the prepared minced chicken to the dal mixture.
22

Mix and whisk again with the ladle in medium heat for about 10-15 minutes.
23

Keep in very low flame and make fried onion now.
24

For fried onion deep fry the sliced onions till golden brown and crisp.
25

Keep some fried onion for garnishing and rest mix with the haleem. Be generous in adding fried onion.
26

Add chopped coriander-mint leaves and mix.
27

Check the seasoning and remove from heat.
28

Take out in a big serving bowl or small individual bowls. Garnish with fried onions, mint leaves and serve. You can also garnish with some julienne ginger.