This recipe shares all tips to make a Dhaba style delicious and sticky Chicken haleem.
This fool-proof chicken haleem recipe has straightforward steps and an easy method with clear visuals.
Red Chilli Turmeric, Saly
Haleem Mix Spice
Cumin, garlic, mint
Ginger, Garlic Chilli
Take all grains and lentils into a pot. Wash it 3-4 times until the water runs clear. Then fill the pot with about 6 cups of water and soak for at least two hours in warm water.
Take soaked grains and lentils, add ginger, garlic, and green chili paste. Cook for 1½ hours or until the grain is fully cooked and mushy.
Grains are cooked. Do a test by pressing the grains between the thumb and index finger. It should be mashable with no uncooked grains.
Blend the grains with an immersion blender. Add more water if required.
In a bowl take chicken ( boneless or with bones), haleem spice mix, chili powder, turmeric, salt, and a little yogurt. Mix well and set aside.
Fry onion in a pot until golden then add the marinated chicken. Stir-fry the chicken for a few minutes until the color changes.
Then add the chicken stock. Cover the pot and cook the chicken for 15 minutes until tender.
The chicken is cooked, transfer the gravy to the grains pot, retaining the boneless chicken in the pot.
Shred the chicken with a fork or use a metal pounder to shred the chicken. Also, add chicken to the grains pot. Continue to cook.
For tempering heat oil and add cumin, mint, and garlic. Sizzle for a minute then pour the tempering over Haleem. Mix well and your Haleem is ready.
By Mariam Sodawater