Chicken Haleem Recipes

CHICKEN HALEEM

Steps:

• Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
• In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
• Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
• Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
• Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.

HALEEM RECIPE HYDERABADI, MUTTON HALEEM RECIPE

Steps:

• Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.
• Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds(shahi zeera), black pepper corns.
• Add salt as per taste, add turmeric powder.
• Add little water(1 glass approx...), mix well and cook the mutton until it is tender.
• Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.
• Add about 3 glasses of water and pressure cook until the dals get soft.
• In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.
• In the same blender, add the cooked dals and blend into a fine paste and keep aside.
• In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.
• Add ginger garlic paste and saute well.
• Add fresh coriander leaves, mint leaves, green chillies, mix well.
• Add black pepper corn powder, turmeric powder and mix well.
• Add beaten yogurt, mix and cook for 5 minutes on low flame.
• Add the blended paste of dals and also the blended paste of mutton into it.
• Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.
• Add the mutton stock and mix well.
• Add pure ghee all over and mix.
• Cover the lid and cook it for about 15 minutes on low flame.
• Remove the lid and give a mix.
• Switch off the flame.
• Haleem is ready to serve.
• Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.
• Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.
• Enjoy the delicious Ramadan special mutton haleem.

PAKISTANI HALEEM RECIPE - HOW TO MAKE HALEEM AT HOME

Steps:

• Prepare Lentils (Daal)
• Wash all daal(lentiland soaked overnight (Max. 8 hours).
• Again wash the soaked daal and drain water.
• Place daal in the pan with 4 cups of water.
• Also add Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Give it a good stir to mix all the ingredients.
• Cover the pan and cook for about 1 hour on low/medium heat.
• Prepare Rice, Wheat & Barley
• In another pan, boil rice, wheat and barley on low medium heat until it gets tender.
• Add salt during the boil to maintain taste.
• Prepare Meat:
• Now in another pan, add oil and heat it up.
• Add ginger-garlic paste and saute for few seconds on medium heat.
• Add meat and stir on high heat.
• Also, add spices. Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Also, add beaten yogurt (1 cuand mix well.
• Cook the curry on high heat until oil comes on the surface.
• Now add 2 cups of water and sprinkle 1 Tsp of Garam Masala.
• Cover and cook for about 40 to 50 minutes to tender the meat.
• Assembling:
• Now assemble all the ingredients together.
• Beat well to combine all the ingredients (This step known as Ghonta).
• For convenience, you can use a hand blender but don't blend to make a smooth paste. Coarsely blend.
• Now make a tadka of golden brown onion.
• In hot oil (1.5 Tbsp), add onion slices (1 medium-size onioand cook until it gets brown in color.
• Pour the tadka in Haleem.
• Cover for 1/2 an hour on very low heat to mix up all the ingredients together.
• Serve with brown onion, green chilies, fresh coriander, and julienne ginger.

CHICKEN HALEEM

Steps:

• Heat ghee in a skillet over medium-low heat. Add onions, cardamoms, cloves, cinnamon stick, bay leaves, and cumin seeds. Cook and stir until onions are lightly browned, about 5 minutes. Add ginger paste and garlic paste and continue to saute for 2 minutes. Add chicken and 1/2 teaspoon salt; cook and stir until chicken is lightly browned, about 5 minutes.
• Transfer mixture to a slow cooker. Add chana dal, moong dal, dalia, cayenne pepper, turmeric, and garam masala. Pour water on top and mix to combine.
• Cook on Low for 10 to 12 hours, mixing in cilantro and mint 30 minutes before the end of the cook time.
• Remove bay leaves and cinnamon stick. Use a hand blender to lightly blend mixture, or skip this step of you like your haleem chunky. Serve hot.