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Chicken Haleem - Haleem Mix

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Haleem Mix chicken thigh yoghurt chilli powder salt oil onions garlic ginger paste chopped coriander mint green chillies water saffron water Haleem Powder Masoor dhal barley oats Broken Wheat cumin seeds black cumin black peppercorns coriander seeds Elaichi cinnamon cloves sesame seeds
Viewed: 21 - Published at: a year ago

Ingredients

  • Haleem Mix
  • 2 Chicken thigh and leg (no skin, bone in, fat trimmed)
  • 2 tablespoons Yoghurt
  • 1 teaspoon Chilli Powder
  • Salt, as needed
  • 2 tablespoons Oil
  • 2 Medium Onions, Sliced
  • 1 tablespoon Garlic Paste
  • 1/2 tablespoon Ginger Paste
  • 1/2 cup Chopped Coriander
  • 1/4 cup Chopped Mint
  • 4-7 Green Chillies
  • 1-2 teaspoons rose water
  • 1 pinch Saffron Strands
  • 9 cups Water
  • Haleem Powder
  • 1 tablespoon Channa Dhal
  • 1 tablespoon Masoor Dhal
  • 1 tablespoon Toor Dhal
  • 1 tablespoon Barley
  • 2 tablespoons Oats
  • 2 tablespoons Urid Dhal
  • 1/4 cup Broken Wheat (Cracked Wheat)
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Cumin Seeds
  • 1/2 teaspoon Black Peppercorns
  • 1/2 teaspoon Coriander Seeds
  • 3 Elaichi Pods
  • 1 inch pieces Cinnamon Stick
  • 4 pieces Cloves
  • 1 teaspoon Sesame Seeds
  • 4 pieces Whole Almonds (Optional)

Method

  • Place all the ingredients listed under haleem powder in a mixer and grind till it is a coarse powder (should have the consistency of corn meal) and set aside
  • In a large bowl marinate the chicken with yoghurt, salt and chilli powder and set aside
  • In a pressure cooker** over medium heat add the oil and let it warm up
  • Once the oil is warm add the onion and mix intermittently and let it cook till it is golden brown (around 15 minutes)
  • Once the onions are golden add the ginger paste and garlic paste and cook for about a minute. (I highly recommend using fresh ginger and garlic and quickly blending it in a mixer or with a mortar and pestle)
  • Add the chicken along with all the yoghurt and mix well and let it cook for about three minutes
  • Add 5 cups of water, coriander, mint, green chillies, rose water and saffron strands and mix well
  • Once the mixture is warm, add the haleem powder that you had set aside and stir vigorously to avoid clumps
  • Bring the mixture to a boil, now increase the temperature to medium high and lock the pressure cooker lid in place trapping all the steam in
  • Cook at this temperature for about five to seven minutes and then reduce the heat to medium low and continue to cook for 30 minutes
  • After 30 minutes, turn the heat off and leave the pressure cooker for about 20 minutes for it to depressurize naturally
  • When depressurized, remove the lid and stir the mixture vigorously. The chicken should disintegrate as you stir.
  • Remove the chicken bones out and using a potato masher, mash the chicken into the mixture.
  • Add 3 more cups of water, mix well and on medium low heat let it simmer for about 20 to 30 minutes until it has a wonderful porridge consistency
  • Ladle out some haleem into a bowl and top with the dehydrated or fried onions, chopped chillies, julienne ginger, chopped coriander and a squeeze of lemon. Serve Warm.
  • Notes: *If you decide to use boneless chicken, make sure to replace 2 cups of the water with chicken stock to simulate the flavour the bones impart into the haleem **You can make the entire thing in a pot instead of a pressure cooker but you will probably have to cook it over medium heat mixing intermittently for about 2 to 2.5 hours.

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