Name: Haleem
Ingredients: 1 Kg Chicken (thigh and leg pieces with bones (you can also use soft part of beef)); 1/3 Cup Whole Wheat Grains (Meant for Haleem ( Haleem Gandum)); 1/3 Cup Whole Oats Grains ((Saabat Jo)); 1/3 Cup Bengal Gram Lentil ((Daal Channa)); 1/4 Cup Rice; 1/4 Cup Yellow Lentil ((Moong ki Daal)); 1/4 Cup Red Lentil ((Masoor ki Daal)); 1/4 Cup White Lentil ((Daal Maash)); 1 Bay Leaf; 1 Cinnamon Stick (Large); 1 Nutmeg; 3-4 Strands Jaiwatri; 1 Black Cardemon; 2 Green Cardemon (Small); 4 Cloves; 1 teaspoon Whole Peppercon (Kaali Mirch); 3 Star Anise (Badiaan Khatai); 4 Onions (Finely Chopped); 1 Tablespoon Garlic Paste; 1 teaspoon Ginger Paste; 6 Curry Leaves (Finely Chopped); 1/2 teaspoon Nigella Seeds ((Kalawangi)); 1-1/2 teaspoon Red Chili powder (Adjust according to your taste); 1 teaspoon Chili flakes; 1 teaspoon Turmeric Powder; 1 Tablespoon Coriander (Roasted and Ground); 1 Tablespoon Cumin (Roasted and Ground); 1 teaspoon Cumin (Whole); 1/2 teaspoon Black Salt; Salt (According to taste)

Haleem

CourseMain Course, Main Dish
CuisineDesi

Haleem

CourseMain Course, Main Dish
CuisineDesi

Ingredients

1 Kg Chicken thigh and leg pieces with bones (you can also use soft part of beef)
1/3 Cup Whole Wheat Grains Meant for Haleem ( Haleem Gandum)
1/3 Cup Whole Oats Grains (Saabat Jo)
1/3 Cup Bengal Gram Lentil (Daal Channa)
1/4 Cup Rice
1/4 Cup Yellow Lentil (Moong ki Daal)
1/4 Cup Red Lentil (Masoor ki Daal)
1/4 Cup White Lentil (Daal Maash)

For Spice Pouch

1 Bay Leaf
1 Cinnamon Stick Large
1 Nutmeg
3-4 Strands Jaiwatri
1 Black Cardemon
2 Green Cardemon Small
4 Cloves
1 teaspoon Whole Peppercon Kaali Mirch
3 Star Anise Badiaan Khatai

For Gravy

4 Onions Finely Chopped
1 Tablespoon Garlic Paste
1 teaspoon Ginger Paste
6 Curry Leaves Finely Chopped
1/2 teaspoon Nigella Seeds (Kalawangi)
1-1/2 teaspoon Red Chili powder Adjust according to your taste
1 teaspoon Chili flakes
1 teaspoon Turmeric Powder
1 Tablespoon Coriander Roasted and Ground
1 Tablespoon Cumin Roasted and Ground
1 teaspoon Cumin Whole
1/2 teaspoon Black Salt
Salt According to taste
2 Chicken Cubes
3 Green Chilies Crushed

For Toppings

Ginger Julian Cut
Fresh Coriander leaves Chopped
Green Chilies Sliced
Lemon Cut into small pieces
Onions Caramelized (Golden fried)

Servings:

Instructions

Soak whole grains over night or more than 24 hours
Soak daal chana and rice before 2 hours of cooking
Make spice pouch with ingredients mentioned in "For Spice Pouch" section
In a pressure cooker, place meat, spice pouch, soaked grains, rice and daal channa. Wash rest of lentils (Daal) and add to it
Add 5 to 6 Cups of water or as much as your pan can hold
Cook under pressure over low heat for half an hour
Release the pressure and take out the pouch and meat. Rinse them and add the rinsed water into cooked mixture and let it cool
Discard the pouch and separate the meat from bones
Blend all cooked mixture along with meat well in small portions. Add water to every portion so that it is blended well
In a large pan fry onions till golden
Take out half of it for garnishing
To the rest of it add ginger, garlic, curry leaves and rest of spices mentioned in ingredients "For Gravy"
Add blended mixture to it and cook it over very low heat stirring occasionally so that it does not get stuck to the base of pan
Cook till mixture is thick and fibrous in texture as shown in picture.
At this point taste the haleem and if the spices are low you can fry little more spices separately and add to the haleem. Avoid burning the spices
Garnish with toppings and serve with hot naans.