Hi! This is Smita Deo, and Welcome to 'Get Curried'
Today we are going to make a rich, mushy and a well-blended dish 'The Haleem'
We are going to use Chicken instead of Mutton for this
Let's see how to make this wonderful dish.
I soaked 150grams of Wheat (Whole Wheat)
And 50grams of Barley
for almost 18 to 20 hours.
And now we are going to cook this in a pressure cooker.
Add a litre of a water to this.
2 Bay Leaves.
Along with the Bay Leaves, we are adding 4 whole cloves of Garlic.
1 Onion that I have finely chopped.
A tsp of Garam Malasa Powder.
The recipe for the Garam Masala will be given in the description.
Some Salt to taste.
So usually if I am making a Halim with Mutton,
I use the Mutton Stock to cook the Wheat and the Barley
We are going to pressure cook this for at least 4 to 5 whistles
till the Wheat and Barley are completely done.
Now to cook the Chicken
I am going to heat 2 tbsp of Oil.
2 tbsp of Ghee.
I am not going to wait much for the Ghee to melt.
I am going to add a tbsp of Garlic Paste.
A tbsp of Ginger Paste.
A tsp of Turmeric Powder.
A tbsp of Coriander Seeds Powder.
A tbsp of Cumin Seeds Powder.
A tbsp of Red Chilli Powder
I am just going to fry this for a few seconds.
And here I have 1Kg of Chicken which I am going to add.
And we have to stir the Chicken for 3 to 4 Mins on a high flame.
I have soaked
5grams of Masoor Dal
Moong Dal.
Toor Dal.
Urad Dal.
Channa Dal.
And Rice.
I soaked this for almost 8 to 10 hours
We are going to add this to the Chicken.
5 chopped Green Chillies.
1/2 a tsp of roasted Kabab Chinni Powder
If you do not have Kabab Chinni easily available, you can skip this.
A tsp of our special Garam Masala.
A cup of Fried Onions.
Just let's mix this.
Let's add 1 and 1/2 Liter of water to this.
Salt to taste.
Mix it well.
And we are going to cover this and cook till the Chicken is done.
So we have kept the Chicken to slow cook for almost 40mins
and I am sure that the Dals and the Chicken is done.
Let's shut the flame.
And just remove the pieces of Meat.
Once the Chicken is cool down,
we are going to de-bone it into very small and fine peices.
Cooking the Wheat and Barley for almost 4 to 5 whistles
And then reducing the flame to a medium or low
and cooking it for another one hour
the Barley and the Wheat must have got cooked
let's switch the flame off.
The pressure cooker has cooled down.
Let's open it and check.
It's nice and mushy.
I am just going to whisk it a little
Can you see the consistency after you whisked it?
It's nice and creamy
We are going to add this to the stock of the Chicken that we had cooked.
And here is the deboned Chicken
into absolately small tiny peices
we are going to add this as well.
Mix this well.
Cover it, and cook it for another 15mins on a low flame.
We had kept the Haleem to simmer for almost 10mins
and I want to blend it even further
so I am going whisk this.
In a Tadka pan, I am going to heat
2 tbsp of Ghee
I have 2 inches of Ginger that I have cut into thin juliennes.
We are going to fry this till they are slightly Golden.
To the Ginger, we are going to add 5 slits of Green Chillies
Fry these as well.
And now we are going to simply lace this Haleem with this tempering
Garnish it with some fried Onions.
Some freshly chopped Coriander.
A few mint leaves.
And the Haleem is ready to be served.
Let's remove it in a serving bowl
Just going to add a few Ginger juliennes to this
to make it look even more appetizing.
A Green Chilli.
And you can serve this with a Lemon wedge
And the Chicken Haleem is ready to be served.
It is a very simple recipe though the process is a little long
but the outcome is absolutely delicious.
So do try this recipe and let me know and keep watching 'Get Curried'