chicken Haleem

Ramzan and haleem are two inseparable parts in Hyderabad . Generally its prepared with Mutton, being a chicken lover I always preferred chicken Haleem. So thought of giving a try at home. Though its a time consuming job but if prepared with patience seeing the end result one is bound to feel happy. Lets get on with the cooking with the ingredients.

Ingredients 1 :

Broken wheat ( Daliya ) : 75 gms

Tuar Dal : 1/4th cup

Channa Dal 1/4 th cup

Black Gram Dal : 1/4th Cup 

Masoor Dal : 1/4th Cup

Cashew ;1/8th Cup

Almond : 1/8th Cup

Kismis : 1/8th Cup

Cloves : 10 Nos 

Cardamom : 10 Nos 

Cinnamon stick : 4 Nos 

Black Pepper : 10 Nos 

Shah jeera : 1 tsp 

Cumin seeds : 1 tsp

Coriander seeds : 1/2 tsp

onion ( medium ) : 5 Nos 

Dry red chilli : 2 Nos 

Ingredients 2 :

Minced chicken : 500gm

Hung Curd :1/3 Cup

Cloves : 7 Nos 

Cardamom : 5 Nos 

Cinnamon stick : 2 Nos 

Black Pepper : 1 tsp

Ginger Garlic paste : 2 tsp

Chilly Powder : 1 tsp

Turmeric Powder : 1/2 tsp

Green chilly paste : 5 Nos

Ghee : 1 Cup

coriander leaves 

Procedure : 

1. Marinate the chicken with curd, salt turmeric and chilly powder and ginger garlic paste .

2. Boil the marinated chicken with all the spices of Ingredients 2 . add enough water and 3 tsp of ghee. Pressure cook upto 7/8 whistle. 

3. Dry roast shah jeera, cumin seeds, coriander seeds and 2 dry red chilly .

4. Grind all the above shown lentils along with the already roasted spices in step 3 along with cashew, raisins and almonds  .

5. Make Beresta ( deep fried onions ) of 2 onions and fry some Cashew . Keep it aside for garnishing.

6.  Take a pressure cooker and add all the grinded powders mentioned in step 4. Add 4 cups of water to it & cover it and cook upto 4/5 whistles. 

7.  Take a kadai ( deep cooking pot ) , pour half cup of ghee.fry 2 onions and 1tsp of gingergarlic paste, fry till the raw smell is gone then add the boiled chicken and the boiled lentils ( step 6) and mix very well . Add coriander leaves and keep stirring  continuously.Cook it low flame for 45 min. 

8. Use a Masher to make a smooth paste . Before finishing add 1/4th cup of ghee and stir well.

Take it out in small portions in a bowl for serving.  Spread 2 tsp of ghee in each bowl and top it up with fried onions and cashew from the top . You can use a little of lemon juice .It enhance the taste.