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Home Dish Chicken Haleem/ Halim

Chicken Haleem/ Halim

Name: How to cook Chicken Haleem/ Halim - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Chicken Haleem/ Halim

#ws3 Chicken Haleem is a popular and surely addictive dish prepared with meat, basmati rice, different lentils or dals. It is eaten in many parts of the globe especially in the holy month of Ramadan, for the Iftar while breaking their fast. With lentils, spices, and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities.

Ingredient

Food ration :

5 people

Cooking time :

3 hrs

1/4 cup

Whole wheat / Gom

1/4 cup

basmati rice

1/4 cup

masoor daal

1/4 cup

yellow moong daal

1/4 cup

urad dal

1/4 cup

black moong dal or Mashkalai Dal

1 tsp

cumin seeds

1 tsp

coriander seeds

bay leaf

cloves

cardamom

dry red chillies

1 tsp

fennel seeds

1 tsp

white pepper corns

1/2 inch

cinnamon stick

joyitri or mace

1/2 tsp

fenugreek seeds

1/2 tsp

white mustard seeds

4 tbsp

vegetable oil

800 gms

chicken

large onion

1 tsp

ginger paste

1 tsp

garlic paste

1 tsp

turmeric powder

green chillies

1 tbsp

kashmiri red chilli powder

1 tbsp

ghee

2 tbsp

beresta

2 tsp

julienned ginger

Cooking instructions

* Step 1

Ground the daal mixture in a mixer till fine texture. Now wash the mixture well in a strainer.

* Step 2

After washing, soak in water for at least 5 hours or better if overnight. Toss all the whole spices under the haleem masala section in a dry skillet, stirring and tossing frequently over medium heat, until they begin to smell toasty and fragrant. Remove from heat, cool, and grind to a coarse powder.

* Step 3

Now add 4 tbsp vegetable oil, onions, ginger, garlic paste, and fry till roasted. Then add the chicken pieces, 1/2 of the total haleem masala made, 1 tbsp Kashmiri red chili powder, turmeric powder, and cook till the chicken releases oil.

* Step 4

Now add 1 cup warm water and start simmering the chicken. Add the soaked ground Dal mixture and start cooking.

* Step 5

Add fresh green chilies and the rest haleem masala and lower the flame completely. Pour hot water 3-4 cups again and cook for 20 min over medium heat (cover with a lid and don't forget to stir occasionally). It took me almost 3 hrs to cook the dal mixture as this recipe takes a little time and handwork to get the right texture and consistency so patience is a virtue.

* Step 6

For Tarka, in a separate pan add oil, fenugreek seeds, mustard seeds, and once they start spluttering switch off the flame. Pour to the haleem and add 1 tbsp ghee and mix well. Switch off the flame and add beresta, julienned ginger, and freshly chopped coriander leaves.