Chicken Haleem Recipes

CHICKEN HALEEM

Chicken Haleem image

Make and share this Chicken Haleem recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

350 g skinless chicken
200 g wheat (whole ,crushed and soaked in water for 1 1/2 hour)
1/3 cup yellow split lentils (soaked and boiled)
3 medium onions (thinly sliced)
1 tablespoon garlic paste (Pisa Lehsan)
1 tablespoon ginger paste (Pisi Adrak)
1 teaspoon garam masala powder
2 tablespoons red chili powder (Pisi Lal Mirch)
1 1/2 tablespoons coriander powder (Pisa Dhania)
1 teaspoon turmeric powder (Pisi Haldi)
salt (to taste)
1/4 teaspoon bicarbonate of soda
5 tablespoons oil
1 bunch fresh mint leaves (Podina, finely chopped)
1 bunch fresh coriander leaves (Hara Dhania, finely chopped)
8 green chilies (Hari Mirch, finely chopped, to taste)
1 teaspoon cumin seed (Sufaid Zeera, roasted and ground)
1 teaspoon garam masala powder
2 medium size pieces gingerroot (Adrak)
1 large onion (thinly sliced)
4 lemons (Nimbu, cut in quarters)

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.

CHICKEN HALEEM

Chicken Haleem image

The city of Hyderabad in southern India is known for its delectable haleem, which is available only during Ramadan. It consists of chicken (or lamb) with lentils and spices, slow-cooked to a thick soup consistency.

Provided by lucky

Categories Indian Chicken Main Dishes

Time 10h35m

Yield 4

Number Of Ingredients 20

Ingredients

3 tablespoons ghee (clarified butter)
2 medium onions, sliced
2 pods cardamom
5 whole cloves
1 (1 inch) piece cinnamon stick
2 large bay leaves
1 teaspoon cumin seeds
1 tablespoon ginger paste
1 tablespoon garlic paste
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
½ teaspoon salt, or more to taste
2 tablespoons split chick peas (chana dal), soaked
2 tablespoons split mung beans with skin (moong dal), soaked
3 tablespoons roasted split chickpeas (dalia), soaked
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon garam masala
3 cups water
3 tablespoons chopped fresh cilantro
10 leaves fresh mint, chopped

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.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 19.5 g, Cholesterol 93 mg, Fat 18.3 g, Fiber 5.6 g, Protein 23.7 g, SaturatedFat 8.2 g, Sodium 493.5 mg, Sugar 4 g

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