Chicken Haleem Recipes
CHICKEN HALEEM
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
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
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
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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- Combine all lentils and grains and wash by changing water twice or as required. Soak for 2 hours or preferably overnight.
- While grains cook, roast all whole spice in a pan and and ground into fine powder. (Skip this step if using ready made spice mix.)
- Remove pot from stove and keep on floor sit next to it. Keep stirring the wheat clock and anti clockwise with wooden spoon or ghotna for at least 10 minutes until sticky.
- Heat oil in a pan and fry garlic, cumin seeds and chillies and mint for 1 minute then add to Haleem pot. (Take a taste test before tempering and you may adjust spice by adding to the tempering. )
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