Chicken Haleem Recipe
Ingredients:
– Water: 2-3 liters
– Barley (Jau): 3/4 cup (soaked overnight)
– Wheat (Gandum/Gehu): 1 1/4 cups (soaked overnight)
– Baking soda: 2 tsp
– Oil: 2-3 tbs + for frying
– Ginger garlic paste: 2 tsp
– Boneless chicken: 2 kg
– Red chili powder: 1 tbs (adjust to taste)
– Coriander powder: 1/2 tbs
– Turmeric powder: 1 tsp
– Green chili: 1 tbs (chopped)
– Salt: 1 1/2 tsp (adjust to taste)
– Yogurt: 1 cup
– Fried onion: 3 tbs
– Chicken cubes: 2
– Whole spice powder: 1 tsp
– Nutmeg & mace powder: 1/2 tsp
– Chaat masala: as required
– Lemon: for garnish
– Fresh coriander, green chili, and ginger: for garnish
Instructions:
1. Prepare Grains:
– Boil water in a pot, add soaked barley and wheat. Simmer for 30 minutes.
– Add baking soda, cover, and cook until tender (about 1 3/4 hours).
2. Cook Chicken:
– Heat oil in a wok, add ginger garlic paste, and boneless chicken. Cook until the chicken changes color.
– Add red chili powder, coriander powder, turmeric powder, green chili, salt, and yogurt. Cook until the chicken is done.
– Add fried onion, mix well, shred the cooked chicken, and set aside.
3. Blend and Combine:
– Blend the cooked barley and wheat mixture until smooth.
– Add cooked chicken, chicken cubes, salt (if needed), and boiled water (if too thick). Blend until well combined.
– Add whole spice powder, nutmeg & mace powder, and chaat masala. Mix well.
4. Final Touches:
– Fry onion until golden brown, add to the haleem mixture, and mix well.
5. Garnish:
– Garnish with fried onion, green chili, fresh coriander, ginger, chaat masala, and a squeeze of lemon juice.
Serve hot and enjoy!
