This recipe is much more closer to Hyderabadi Haleem and Karachi Haleem recipes. I have made it simple for those who are going to prepare Haleem for the first time and for those who always wished they had a more quicker Haleem recipe without compromising on the taste.
Ingredients
1 kg chicken boneless
2 cup wheat (whole, crushed and soaked in water for 1 hour)
3 medium size onions
1/2 cup yellow lentils (soaked and boiled)
1 tsp ginger paste
1 tsp garlic paste
2 tbsp red chili powder
2 tbsp coriander powder
1 tsp turmeric powder
salt to taste
1 tsp gram masala powder
1/2 tsp black pepper powder
2 inch cardamon stick
2 bay leaves
1/2 cumin powder
1 cup cooking oil
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
6 small chopped green chilies
2 tbsp finely sliced ginger
2 lemon
Method
Heat oil in a pan, fry onions till golden brown. Remove with slotted spoon and spread on kitchen peeper to drain oil. When it is cool and crisp, crumble with hands and keep set aside.
In a large pot add 6 cups of water and wheat boil gently for about 30 minutes or more until very tender and soft. Remove from heat and keep set aside.
Grind boil yellow lentils and keep set aside.
Heat oil in a large pot add ginger paste, garlic paste, red chili powder, coriander powder, salt, turmeric powder, bay leaves, cumin powder, cardamon stick, gram masalaa, black pepper powder and 1/2 cup of water and saute 2 minutes, Now add chicken bone less pieces and grind yellow lentils.
Now add the cooked wheat and mix well, add oil . Do check the salt and add more if needed.
Let it simmer for at least 25-30 minutes and keep stirring between. Cook until mixture becomes thick.
Remove from heat and garnish by fresh chopped coriander, fresh chopped mint leaves, chopped green chilies, sliced ginger, and fried onions.
Delicious Chicken haleem is ready to eat, serve pipping hot with lemon and be creative with garnishing.
Ingredients
1 kg chicken boneless
2 cup wheat (whole, crushed and soaked in water for 1 hour)
3 medium size onions
1/2 cup yellow lentils (soaked and boiled)
1 tsp ginger paste
1 tsp garlic paste
2 tbsp red chili powder
2 tbsp coriander powder
1 tsp turmeric powder
salt to taste
1 tsp gram masala powder
1/2 tsp black pepper powder
2 inch cardamon stick
2 bay leaves
1/2 cumin powder
1 cup cooking oil
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
6 small chopped green chilies
2 tbsp finely sliced ginger
2 lemon
Method
Heat oil in a pan, fry onions till golden brown. Remove with slotted spoon and spread on kitchen peeper to drain oil. When it is cool and crisp, crumble with hands and keep set aside.
In a large pot add 6 cups of water and wheat boil gently for about 30 minutes or more until very tender and soft. Remove from heat and keep set aside.
Grind boil yellow lentils and keep set aside.
Heat oil in a large pot add ginger paste, garlic paste, red chili powder, coriander powder, salt, turmeric powder, bay leaves, cumin powder, cardamon stick, gram masalaa, black pepper powder and 1/2 cup of water and saute 2 minutes, Now add chicken bone less pieces and grind yellow lentils.
Now add the cooked wheat and mix well, add oil . Do check the salt and add more if needed.
Let it simmer for at least 25-30 minutes and keep stirring between. Cook until mixture becomes thick.
Remove from heat and garnish by fresh chopped coriander, fresh chopped mint leaves, chopped green chilies, sliced ginger, and fried onions.
Delicious Chicken haleem is ready to eat, serve pipping hot with lemon and be creative with garnishing.
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