Chicken Haleem
Chicken Haleem
Ingredients
- Chicken boneless 1 kg
- Ginger garlic paste 2 tbsp
- Brown onion ½ cup
- Turmeric 1 tbsp
- Red chili powder 3 tbsp
- Salt 2 tbsp
- Coriander powder 1 tbsp
- All spice 1 tbsp
- Yogurt 1 cup
- Oil ¼ cup
- Wheat ½ kg
- Bengal gram 1 cup
- Yellow lentils ¼ cup
- Red lentils ¼ cup
- Pigeon peas ¼ cup
- White lentils ¼ cup
- Rice 50 gm
For Garnish
- Sliced ginger as required
- Garam masala powder to sprinkle
- Coriander leaves few
- Chopped green chilies few
- Lemon wedges few
Method
- Soak wheat overnight. Rinse thoroughly in the morning. Cook this wheat with 12 cups of water so much so that it is tender and thick. Cook Bengal gram, yellow lentils, red lentils, pigeon peas, white lentils and rice together until all of them are tender. Blend well. Keep aside. Heat oil in a pan and sauté ginger garlic paste. Add red chili powder, turmeric powder, all spice powder and coriander powder. Add brown onion, yogurt and salt. Sauté. Add little water and boneless chicken and cook till tender. When done mash chicken very well. Mix chicken mixture and blended wheat and lentils mixture, cook and keep mixing haleem at the same time. Heat up oil for bhagar and fry sliced onion till golden brown. Pour this bhagar over haleem and garnish with sliced ginger, Garam Masala and fresh coriander leaves and serve with lemon wedges.
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