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Home Dish Chicken Haleem - Hyderabadi Style)

Chicken Haleem - Hyderabadi Style)

Introduce

Chef :

Bethica Das

Chicken Haleem - Hyderabadi Style)

#ERC - Chicken Haleem is a delicious one-pot meal that has its origin in Hyderabad. This popular dish is usually had during the holy month of Ramzan. It is traditionally prepared with mutton, But I tried the easier method with chicken in a pressure cooker. It is typically cooked on an open flame. It is quite a rich dish with loads of dry fruits and ghee. But it is equally nutritious and wholesome as it contains broken wheat, oats and various types of lentils.

Ingredient

400gms.

chicken. cut into small pieces

1 tbsp.

ginger-garlic paste

as per taste

salt

1/2 tsp.

turmeric powder

3/4 cup

yoghurt

1/3 cup

cracked wheat

2 tbsp.

oats

2 tbsp.

each of masoor, split moong, urad and chana dal

2 tbsp.

each cashew, almonds & pistachios

3-4 tbsp.

ghee

1-2

green chilies, slit

onions, sliced + 1 cup oil to deep fry

1 tsp.

rose essence

as required

few drops of kewra essence

as required

Roasted cashews, coriander leaves, lemon wedges, fried onions & mint leaves to garnish

as required

Garam Masala -

" cinnamon sticks

10-15

whole peppercorns

green cardamoms

cloves

mace

whole red chilies

bay leaves

1 tsp.

shahjeera

1/2 tsp.

kebab chini

2 tbsp.

dry rose petals

Cooking instructions

* Step 1

Soak all the lentils, dry fruits and wheat overnight. Heat oil and deep fry the onion till golden brown and crisp. Drain and keep aside.

* Step 2

Garam masala - Dry roast all the mentioned ingredients for a few seconds and set aside to cool. Then grind into a fine powder and keep aside.

* Step 3

Marinate the chicken with ginger-garlic paste, yoghurt, salt to taste, rose water, kewra essence, turmeric powder and the prepared garam masala powder for an hour.

* Step 4

Heat ghee in a pressure cooker and sauté the marinated chicken till the oil separates.

* Step 5

Add the soaked lentils, wheat, almonds, 3/4 of the fried onions and 5 cups water.

* Step 6

Pressure cook for 20-25 minutes on a very low flame after the first whistle. After the pressure is released, continue simmering and mashing at the same time with a potato masher.