Name: Chicken Haleem recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 45 min
Total time: 1485 min
Yield: 3
Ingredients: 400 gms. chicken mince; 1/2 cup cracked wheat / oats; 1 tbsp. each of masoor, split moong, urad & chana dal; 12-15 almonds; 3/4 cup yoghurt; 2-3 tbsp. olive oil; 1 tsp. shahjeera; 2-3 onions, sliced; 2 tbsp. ginger-garlic paste; 1-2 green chilies, chopped; 2" cinnamon sticks; 10-15 whole peppercorns; 4-5 green cardamoms; 6-8 cloves; 1 tsp. red chili powder; salt to taste; 1 tsp. garam masala powder; 1 tsp. rose water; almonds, coriander leaves, ginger julienne, lemon wedges and fried onions to garnish

ABOUT Chicken Haleem RECIPE

This is a nutritious and wholesome one pot meal that has its origins in Hyderabad. This popular dish is had during the holy month of Ramzan. It contains, broken wheat and various types of lentils. It also contains chicken, which is a lean meat and is better than any red meat. It has proteins and antioxidants that improves our immune system. It also has mixed lentils and oats that also have loads of proteins, fibre, has less cholesterol and is heart healthy.

Ingredients Serving: 3

400 gms. chicken mince
1/2 cup cracked wheat / oats
1 tbsp. each of masoor, split moong, urad & chana dal
12-15 almonds
3/4 cup yoghurt
2-3 tbsp. olive oil
1 tsp. shahjeera
2-3 onions, sliced
2 tbsp. ginger-garlic paste
1-2 green chilies, chopped
2" cinnamon sticks
10-15 whole peppercorns
4-5 green cardamoms
6-8 cloves
1 tsp. red chili powder
salt to taste
1 tsp. garam masala powder
1 tsp. rose water
almonds, coriander leaves, ginger julienne, lemon wedges and fried onions to garnish

Instructions

Soak the wheat preferably overnight. Soak the dals and the almonds for 2-3 hours. Marinate the mince with the ginger-garlic paste, chopped chilies, yoghurt, garam masala powder and red chili powder for an hour.
Heat the ghee in a pan and fry the onions till golden brown in colour. Drain and keep aside. Temper the same ghee with the cinnamon, cardamoms, cloves, peppercorns and shahjeera. Saute for a few seconds.
Now add the marinated mince and fry till oil separates from the sides of the pan. To it add the soaked dals, wheat, almonds, salt, 3/4 of the fried onions and 4 cups water.
Pressure cook for 30-35 minutes on low flame after the first two whistles. After the pressure is released, simmer on a low flame. Keep mashing while it is simmering.
Serve hot with some lemon wedges, rose essence (opt), fried onions, ginger julienne, almonds and coriander leaves.

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