Chicken Haleem.
You can cook Chicken Haleem using 23 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken Haleem
- Prepare 400 gms of chicken mince / keema.
- You need 1/2 cup of cracked wheat / oats.
- Prepare 1 tbs of each of masoor, split moong, urad and chana dal (red lentils, split green gram, split black gram & Bengal gram lentils).
- You need 12-15 of almonds.
- Prepare 3/4 cup of yoghurt.
- It's 3-4 tbsp of oil / ghee.
- You need 1 tsp of shahi jeera.
- It's 3 of onions sliced.
- You need 2 tsp of ginger-garlic paste.
- You need 1-2 of green chilies, chopped.
- It's 2 inch of cinnamon sticks.
- It's 10-15 of whole peppercorns.
- Prepare 1 tsp of red chilli powder.
- Prepare to taste of salt.
- Prepare 4-5 of green cardamoms.
- You need 1 tsp. of garam masala powder.
- You need 6-8 of cloves.
- It's of ginger julienne,.
- Prepare 10 of Almonds.
- You need As needed of Coriander leaves.
- You need 2 of Lemon for garnish.
- It's As needed of Fried onion for garnish.
- You need 1 tsp of rose essence (opt).
Chicken Haleem step by step
- Soak the wheat preferably overnight. Soak the lentils and the almonds for 2-3 hours. Marinate the chicken mince with ginger-garlic paste, chopped chilies, yoghurt, garam masala powder and red chilli 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 saute till the oil separates from the sides of the pan. Add the soaked lentils, wheat. almonds, salt, 3/4 of the fried onions and 4 cups water..
- Pressure cook for 30-35 minutes on a low flame after the first whistle. After the pressure is released, simmer on a low flame. Keep mashing with the back of a ladle while it is simmering..
- Serve hot with some lemon wedges, rose essence (opt), fried onions, ginger julienne, almonds and coriander leaves..
