Rabi Kitchen
CHICKEN HALEEM
Haleem is a traditional and delicious dish consumed in the subcontinent, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils.
Active Time
120 mins
Total Time
150 mins
Yield
4 serves
How to make it
1. STEP
1 ½ kg Chicken
2. STEP
1/2 kg Wheat
3. STEP
1 cup Gram lentil
4. STEP
1 cup Yogurt
5. STEP
1 cup Rabi Banaspati
6. STEP
a pinch Baking soda
7. STEP
3 Onion chopped
8. STEP
1 tsp Turmeric
9. STEP
1 tsp All spice
10. STEP
1 tbsp Ginger garlic paste
11. STEP
1 tbsp Chili powder
12. STEP
to taste Salt
13. STEP
For Serving
14. STEP
Mint leaves chopped (1 bunch)
15. STEP
Coriander leaves chopped (1 bunch)
16. STEP
Rabi Banaspati (2 cup)
17. STEP
Onion 4
18. STEP
Green chilies chopped 8
19. STEP
Lemons 5
20. STEP
Ginger julienne 3 tbsp
21. STEP
All spice 3 tbsp
22. STEP
Roasted & ground cumin 3 tbsp
23. STEP
Ingredients
Cut chicken into 12 pieces.
Wash 1/2 kg wheat and 1 cup gram lentils with lukewarm water. Soak in water as required.
Now remove extra water of wheat, boil with fresh water. Also add 1 tbsp Rabi Cooking oil in it and mix with a wooden spoon.When it comes to a boil, add in a pinch of baking soda.
Separately boil gram lentils and blend well.
In pan put together chicken pieces, chopped onions, 3 cups of water, ginger garlic paste chili powder, turmeric, salt to taste, all spice mixture and a cup of Rabi cooking oil. Cook well till water dries.
Add in 1 cup yogurt, boiled wheat with a little water. Cook over low flame. Put pan on a hot griddle and simmer on low flame.
Heat 2 cup oil in pan, add in 4 chopped onion and fry till golden brown, now remove brown onion and spread on a paper. Leave it till crisp.
Pour haleem in a serving bowl, top with chopped coriander leaves, chopped mint leaves, chopped green chilies, ginger juliennes, roasted ground cumin and all spice powder. Serve hot.
