This recipe with Shireen Anwar is a straightforward undertake the standard haleem. It is filled with flavor and tastes best with naan.
- 1 kg Chicken (boneless)
- 2 tablespoons of. Ginger root
- 2 tablespoons of. Garlic clove
- cup Brown onion
- 1 tablespoons of. Turmeric
- 3 tbsps. Red chili powder
- 2 tbsps. Salt
- 1 tablespoons of. Coriander powder
- 1 tablespoons of. All spice
- 1 cup Yogurt
- 1 cup Oil
- kg Wheat
- 1 cup Channa daal
- cup Mong daal
- cup Red lentil
- cup Arhar ki daal
- Ginger root Julian’s
- Brown onion
- Coriander leaves (chopped)
- Mint leaves
- Eco-friendly chilies (chopped)
- Lemon slices.
Chicken Haleem Cooking Steps
- Soak the wheat and all sorts of lentils in separate bowls overnight.
- Prepare the wheat with 2 tbsps. of oil and 12 glasses of water for one hour or up until the wheat is soft and tender.
- Inside a separate pan, prepare all of the lentils with 6 glasses of water.
- Once the lentils are tender, blend them along with the wheat.
- Inside a pot heat some oil. Adding the salt, turmeric, chili powder and coriander powder.
- Include the brown onion, yogurt and chicken. Allow it to fry for some time.
- Add 4 glasses of water and canopy having a lid and allow it to prepare up until the chicken is tender.
- Shred the chicken and blend along with the blended wheat and lentils.
- Prepare this mix again on the low flame.
- Add some all spice and blend well.
- Hand out inside a bowl and top using the garnishes and a pair of tbsps. of melted ghee.
PREP TIME: fifteen minutes
Prepare TIME: 2 Hrs