World’s best chicken haleem :
Chicken haleem is a world second famous recipe this haleem recipe is popular & famous recipe in India, Pakistan , Bangladesh, traditional dish which is mainly made in the month of ramzan in pasting period time
Ingredients you’ll need
(chicken haleem)
- chicken: 1 kg (with bones)
- Green chillies: 4
- Ginger garlic paste: 5 table spoons
- Oil: 1/2cup
- medium sliced onions: 3
- Cloves: 5
- Cinnamon sticks: 2
- Cardamom/elaichi : 4
- shazeera: 1 tea spoon
- kebab chini: 1/2 tea spoon
- coriander powder : 1 table spoon
- chilli powder: 2 table spoon
- Turmeric powder: 1/2 tea spoon
- Salt: 1 table spoon
- Thick curd: 1/2 cup
- juice of 1 lemon
- Chopped mint leaves: 1 cup
- Chopped coriander leaves: 1 cup
- Pure ghee: 1/2cup + 1/4 cup
- Black pepper corns: 1/2 tea spoon
- black cardamom/badi elachi:
- Broken wheat/daliya: 1/2 cup
- barley: 1/4 cup
- Handful of Basmati rice
- Chana dal/Bengal gram: 2 table spoons
- Moong dal/green gram: 2 table spoons
- Masoor dal/red lentils: 2 table spoons
- Urad dal/white lentils: 2 table spoons
- Toor dal/pigeon pea: 2 table spoons
•For haleem masala powder
- Cinnamon sticks: 6 (2 inch size)
- Cloves: 1 1/2 tea spoon
- Shajeera/black cumin seeds : 1 1/2 tea spoons
- Jeera/cumin seeds: 1 tea spoon
- Cardamom:6
- Black pepper corns/kaali mirch: 2 tea spoons
- kebab chini (long tailed peppercorns): 1 tea spoon
- dried rose petals: 2 table spoons
For serving:
- Fried onions•
- Fried nuts
- Chopped coriander leaves
- Chopped mint leaves
- Lemon wedges
- Melted ghee
Instructions: step by step
- Into a bowl add ½ cup of broken wheat / daliya
- 1/4 cup of barley (you can use Oats instead)
- handful of basmati rice
- 2 tbsp of urad dal / white lentils
- chana dal / Bengal gram 2 tbsp
- 2 tbsp of toor dal / pigeon pea
- 2 tbsp of moong dal / green gram
- wash it thrice
- soak it for 4 hours
- transfer into a pressure cooker
- add sufficient water
- cook for 5 to 6 whistles or until grains are completely cooked
- now it’s well cooked
- let it cool completely
- blend into a smooth paste
- i used hand blender so , blended when it is hot itself
- for haleem masala , take 2 tsps of black pepper corns , 1 tsp of jeera ,6 pieces of cinnamon sticks
- 1 & ½ tsp cloves , 1 tsp of kebab chini ( long tailed popcorns ) 6 green cardamom
- this kebab chini gives really nice flavour and taste to haleem
- ( 2 tbsp of dried rose petals
- transfer them into a blender
- ( Break big piece of cinnamon)
- blend into a fine powder )
- now in to a pressure cooker add ½ cup of oil and ½ cup of ghee
- into this add ½ tsp of black pepper ,1 black cardamom ,4 green cardamom ,5 cloves
- 1 tsp of shazeera ,2 cinnamon sticks and ½ tsp of kabab (long tailed pepper)
- now add 3 medium sliced onions
- saute until onions turns into a light brown colour
- now add 5 tbsp of ginger garlic paste
- saute until raw flavours disappears
- add 4 green chillies
- saute for few seconds
- add 1 kg of chicken with bones
- saute for 10 minutes on medium heat
- now add 1 tbsp of coriander powder
- 2 tbsp of chilli powder
- add half of the blended masala
- 1 tbsp of salt
- 1/2 cup of thick curd
- saute for 2 to 3 minutes on medium heat
- add juice of 1 lemon
- add 1 cup of mint leaves and coriander leaves
- give it a nice stir
- add 3 cups of water , stir it well
- cook for 3 to 4 minutes
- collect this tari (oil)
- keep pressure cook until chicken gets soft and tender
- ( Check after every 5 whistles ,add more water if required)
- when it’s perfectly cooked
- bones are seperating easily from meat
- remove chicken from gravy
- divide neat and bones
- mash chicken well with dal masher
- add leftover gravy
- add cooked lentils paste , mix it well
- add remaining haleem masala
- if your mixture is too thick ,add 1 cup of milk
- start mashing for 20 minutes
- now put this vessel on heat
- cook on high heat for 2 minutes by mashing continuously
- then cook on medium heat for 10 mins by mashing
- add ¼ cup of ghee and adjust salt
- add some more hot water and or milk for perfect consistency
- you need patience to make this recipe
- now look at the perfect texture
- now it’s done
- take it into a serving plate for serving
- pour ghee on top
- pour collected tari and sprinkle some fried onions
- chopped coriander and mint leaves ,fried cashew nuts , lemon piece
- ready to eat (chicken haleem)