1. Cut the chicken

Cut the chicken into 12 pieces and set aside.

2. Wash and soak the grains

Wash ½ kg wheat and 1 cup gram lentils with lukewarm water.
Soak them in water as required.

3. Cook the wheat

Drain the soaked wheat and boil it with fresh water.
Add 1 tablespoon Rabi Cooking Oil and mix with a wooden spoon.
Once it starts boiling, add a pinch of baking soda.

4. Cook and blend the lentils

Boil the gram lentils separately until soft.
Blend them into a smooth paste.

5. Cook the chicken mixture

In a pan, add:

• Chicken pieces
• Chopped onions
• 3 cups of water
• Ginger-garlic paste
• Chili powder, turmeric, salt
• All-spice mixture
• 1 cup Rabi Cooking Oil

Cook everything well until the water dries.

6. Add yogurt & wheat

Add 1 cup yogurt and then add the boiled wheat (with a little water).
Cook on low flame until it starts to thicken.
Place the pan on a hot griddle (tawa) and let it simmer on low heat.

7. Prepare the fried onions (tarka)

Heat 2 cups of Rabi Cooking Oil in a pan.
Add 4 chopped onions and fry until golden brown.
Remove and place them on paper to turn crispy.

8. Serve the Haleem

Pour the Haleem into a serving bowl and top with:

• Crispy fried onions
• Chopped coriander
• Fresh mint
• Green chilies
• Ginger juliennes
• Roasted cumin & all-spice powder

Serve hot with naan or Afghani naan.

• 1 ½ kg Chicken

• 1/2 kg Wheat

• 1 cup Gram lentil

• 1 cup Yogurt

• 1 cup Rabi Banaspati

• A pinch Baking soda

• 3 Onions chopped

• 1 tsp Turmeric

• 1 tsp All spice

• 1 tbsp Ginger garlic paste

• 1 tbsp Chili powder

• Salt to taste

For Serving

• Mint leaves chopped (1 bunch)

• Coriander leaves chopped (1 bunch)

• Rabi Banaspati (2 cups)

• Onion (4)

• Green chilies chopped (8)

• Lemons (5)

• Ginger julienne (3 tbsp)

• All spice (3 tbsp)

• Roasted & ground cumin (3 tbsp)