Chicken Haleem by shireen

                           Chicken Haleem


Dhalmix

1/2kggehun wheat soak overnight , wash cook with 12 cups water boil until soft. Set aside.

200 gms channa dhal

1/4 cup masoor dhal

1/4 cup argur ki dhal (also known as tuvar dhal)

1/4 cup moong dhal

1/4 cup marsh dhal

1/4 cup rice

Chicken mix

1 kg boneless chicken - 1/2 kg breast, 1/2 kg thigh - cut into large cubes

2 Tbsp salt

1 cup oil

2 Tbsp heaped Ginger/garlic paste

1/2 cup browned onion

1-1/2 cup yogurt - beaten

3 Tbsp red chilli powder

1 Tbsp Tumeric

1 Tbsp corriander powder

1 Tbsp Shan Zafrani Garam Masala

For bakhar

1/2 cup oil

1/2 large onion - sliced

In a pan place all Dhals, rice and water to cover, and boil on medium heat till all are soft. Once soft, blend mix until rough paste is made. Add the cooked wheat and blend till smooth.

In a seperate pan, heat oil, add Ginger/garlic paste, cook for 2 minutes, add red chilli, 1/4 cup

water, tumeric, corriander and salt. Stir well and allow mix to cook for 2 minutes. Then add browned onions* and yogurt. Mix well, add chicken and cook until the chicken is well cooked. Remove from heat, Blend this mixture so that mix is mashed. Add garam masala.

Add chicken mix into dhal and wheat mixture and return to heat and continue to cook on medium heat for 15 minutes for flavours to combine. Do stir regularly to avoid it sticking.

In a seperate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green corriander, sluced green chillies and julienne sliced ginger.

Serve with fresh hot naan, and extra corriander, Ginger julienned, green chilli and lemon wedges.

Enjoy

servings 15.