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Wednesday, 25 April 2018

Chicken Haleem (Porridge / Hyderabadi / Telangana Style)

          This is a yummy one-pot meal that has its origin in Hyderabad. This popular dish is usually had during the holy month of Ramzan. It is traditionally prepared with mutton, But I tried the easier method with chicken mince in a pressure cooker. Usually it is cooked on an open flame. It is quite a rich dish with loads of dry fruits and ghee. But it is equally 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 garnished with fried onions and chopped dry fruits. 

  • 400 gms. chicken mince / keema
  • 1/2 cup cracked wheat / oats 
  • 1 tbsp. each of masoor, split moong, urad and chana dal (red lentils, split green gram, split black gram & Bengal gram lentils)
  • 12-15 almonds
  • 3/4 cup yoghurt 
  • 3-4 tbsp. oil / ghee
  • 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 lentils and the almonds for 2-3 hours. Marinate the chicken mince with ginger-garlic paste, chopped chilies, yoghurt, garam masala powder and red chilli 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 saute till the oil separates from the sides of the pan. Add the soaked lentils, wheat. almonds, salt, 3/4 of the fried onions and 4 cups water. 

          Pressure  cook for 30-35 minutes on a low flame after the first whistle. After the pressure is released, simmer on a low flame. Keep mashing with the back of a ladle 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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