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Wednesday, 24 September 2014

Chicken Haleem (Porridge - Hyderabadi / Telangana Style)

          This is a yummy one pot meal that has its origins in Hyderabad. This popular dish is had during the holy month of Ramzan. It is originally made with mutton. But I tried the easier method with chicken mince in a pressure cooker. Usually it is slow cooked on an open flame. It is quite a rich dish with loads of dry fruits and ghee, but it is nutritious and wholesome as It contains, broken wheat / oats and various types of lentils.

          It also contains chicken, which is a lean meat and is better than any red meat. Chicken has proteins and antioxidants that improves our immune system. Mixed lentils and oats  have loads of proteins, fibre, has less cholesterol and is heart healthy. This delicacy is best relished with a dash of lime and sprinkled with fried onions and chopped dry fruits. 

  • 400 gms. chicken mince
  • 1/2 cup cracked wheat / oats
  • 1 tbsp. each of masoor, split moong, urad & chana dal (red lentils, green gram, black gram & Bengal gram)
  • 12-15 almonds
  • 3/4 cup yoghurt
  • 3-4 tbsp. oil / ghee (clarified butter)
  • 1 tsp. shahjeera
  • 3 onions, sliced
  • 2 tbsp. ginger-garlic paste
  • 1-2 green chilies, chopped
  • 2" cinnamon sticks
  • 10-15 whole peppercorns
  • 4-5 green cardamoms
  • 6-8 cloves
  • 1 tsp. red chili powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 1 tsp. rose essence (opt)
  • almonds, coriander leaves, ginger julienne, lemon wedges and fried onions to garnish

          Soak the wheat preferably overnight. Soak the dals and the almonds for 2-3 hours. Marinate the mince with the ginger-garlic paste, chopped chilies, yoghurt, garam masala powder and red chili powder for an hour.

          Heat the ghee in a pan and fry the onions till golden brown in colour. Drain and keep aside. Temper the same ghee with the cinnamon, cardamoms, cloves, peppercorns and shahjeera. Saute for a few seconds.

          Now add the marinated mince and fry till oil separates from the sides of the pan. To it add the soaked dals, wheat, almonds, salt, 3/4 of the fried onions and 4 cups water.

          Pressure cook for 30-35 minutes on low flame after the first two whistles. After the pressure is released, simmer on a low flame. Keep mashing while it is simmering.

          Serve hot with some lemon wedges, rose essence (opt), fried onions, ginger julienne, almonds  and coriander leaves.

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