Chicken Haleem (Hyderabad Dish)

 Chicken Haleem (Hyderabadi /Karachi Dish)













 

Haleem is a traditional cuisine of Hyderabad and Karachi-Pakistan , it is preparing with a combination of lentils and meat. You can cook haleem with chicken, mutton or beef. Garnish it with brown onion, green chilies and lemon before serving.

Ingredients:

Boneless Meat -500 gm. (Mutton or Chicken) (i used chicken)
Quaker Oats -1 cups or / Wheat and Barley mix Soak over night
Onion-2 Medium (for bista)
Ginger garlic paste-2 tsp.
Green chilies -3
Chana daal- ½ cups
Red chili powder- 1 tsp.
Turmeric powder- ¼ tsp.
Black pepper corns- 1 tsp.
Haleem Masala-1 Tbsp. (Ready Made Available)
Saffron-1 pinch
Cinnamon stick-1
Cloves-5
Cardamom -2
Ghee-1/2 cup
Fresh coriander leaves- ½ cup
Fresh mint chopped -1 tsp.
Green chilies -4 nos.
Salt –For taste
Oil - as required
For garnish- ¾ cup crispy golden fried onions (use ghee and little oil for fry (like biriyani bista).
Onion flavored oil-4 tsp.
Lemon’s juice -½ portion of 1
Sliced Lemon-1 no’s

Method:

First wash and soak Chana Daal and keep it aside. Then wash and clean the chicken thoroughly. Do not avoid any excess fat. Mix the chicken with ginger-garlic paste, little salt, red chili powder and turmeric powder. Boil the chicken until it is cooked well, after it cools down shred the meat and keep aside (chicken stock also keep aside). Boil the Oats with 5 cups of water until it's cooked completely and the water is almost absorbed by the Oats. Meanwhile cook the soaked chana daal with little water, grind and keep aside. Heat the oil in another container adding all the whole spices and shredded meat, ½ cup fresh coriander leaves ,1 Table spoon Haleem Masala and 2 green chilies chopped sauté for a 2-3 min. Add 1 ½ cups of water and ½ cup chicken stock & bring it to a boil. Add the cooked Oats and chana daal and mix well add 1 pinch of saffron; keep adding a little bit of ghee from time to time so that the mixture doesn't stick to the pan. Do check the salt and add if needed. Let it simmer for 45 minutes, keep stirring in between. Serve hot with garnishing with little fried onions, freshly chopped coriander, Fresh mint chopped -1 tsp., 1 tsp. black pepper corns, 2 green chilies chopped, 4 teaspoons of onion flavored oil & lemon juice.
Serve Hot with Naan, Rotti, Chapathi or Rice

NB: 1: Fried Onion is very important in this recipe (should be like biriyani bista ,don’t over fry) ,also add little fried onion at the time of mixing of chana daal oats and chicken.
2: Use Breast and Leg portions of Chicken if available
3: Use Garam Masala with shahi jeera and chiranji (Charoli / Almondette) if Haleem masala not available.