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)