" CHICKEN HALEEM " Bajias Cooking

" CHICKEN HALEEM "
In the original haleem recipe beef is used. For this recipe we are going to need fresh whole chicken 1½ kilo, 2 cups full of cracked wheat / bourghal wheat you can get this from an Indian or Asian store, 1½ cup full of chana daal, 2 hands full of uradh daal, 1 handful of moong daal, 1 handful of masoor daal and 1 handful of long grain rice. The spices we are going to be using are 1 bay leaf, 6-7 cloves, 1/3rd ts fennel seeds, 1 inch dry ginger, 2 green cardamoms, 6-7 dried birds eye chillies, 1ts black salt, 2 inches cinnamon, 1 black cardamom, 1½ tbs cumin seeds 1½ tbs full whole black pepper 1½ tbs full whole coriander seeds. 2½ ts full of salt and ½ ts full of turmeric powder. To garnish the Haleem we are going to need some fresh mint, some green chillies, some ginger and some fresh coriander and an essential part of this recipe is lemon.
Start off by washing and soaking all the daals and the rice and cracked wheat as well overnight in a pot with quite a bit of water and in the morning let it cook on low heat. Grind the garam masala including the bay leaf finely. Divide the chicken into 2 parts (see the clip). While the daals are cooking add ½+ oil, the chicken, the garam masala and the remaining spices the salt and the turmeric to a pressure cooker and fry the chicken along with spices until it releases an aroma. While that’s being done check up on your daals and when they are ready blend it in a hand blender a bit but don’t make it pasty. Once the aroma starts to come out of the chicken and the masala add ½ cup of water, 1tbs full ginger paste and 1tbs full garlic paste and pressure cook for 10 mins, the meat usually takes 2 mins to cook so cook according to your pressure cooker. In the meantime while the meat is being pressured start start chopping your garnishes the mint, the chilli, the ginger, the lemon and the coriander and start frying the 1 md-L sized onion sliced very thinly for terka with ¾ cup of cooking oil and brown them on md heat.
Check up on your chicken and when it looks ready, take the chicken out and separate the meat from the bone, crush the meat so its broken up and add the chicken and its stock to the the daals, the rice and the wheat. Mix it and add the terka so separate ¾th of the onions first and add the remaining in the oil to the Haleem then mix it in, add 1ts full pure garam masala (" GARAM MASALA BASIC ") mix and add 1/6th ts of citric acid and mix it again. Plate it out and garnish it with the green chilli, the ginger, the mint, the coriander, the fried onion and the lemon, sprinkle some basic chaat masala (homemade).
Ramya

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  Cooking