Haleem

 Haleem is a favorite of many non vegetarians from Hyderabad and it is known as very healthy and rich dish. 

Here is Haleem recipe that you can follow. 

Ingredients:

• Wheat (1 cup soaked overnight)
• Split Bengal gram (3/4th cup soaked overnight)
• Barley (1 cup overnight)
• Red lentil (1/2 cup soaked overnight)
• White lentil (1/2 cup soaked overnight)
• Yellow lentil (1/2 cup soaked overnight)
• Rice (1/4 cup soaked overnight)
• Boiling water (as required)
• Water (as required)
• Boneless chicken (1 kg)
• Cooking oil (1 cup)
• Cinnamon sticks (3)
• Black peppercorns (10)
• Bay leaves (2)
• Onion (2 medium-sized)
• Ginger garlic paste (1 and ½ tbsp)
• Green chili paste (1 and ½ tbsp)
• Red chili powder (1 and ½ tbsp)
• Coriander powder (1/2 tbsp)
• Turmeric powder (1/2 tbsp)
• Salt (as required )
• Garam masala powder (1 tsp)
• Cardamom powder (1/2 tsp)
• Yogurt (1 cup)
• Water (4 cups )
• Salt (as required)

For tempering:

• Cooking oil (4-5 tbsp)
• Onion (1 small-sized)
• Ginger
• Chopped fresh coriander
• Chaat masala
• Lemon wedges

Procedure

• Add rice, wheat, barley, split Bengal gram, white lentil, red lentil, yellow lentil & water to a pot.
• Cook it on a medium flame and bring it to boil and remove scum.
• Now cook it on a low flame until tender
• Boil the chicken for about 3-4 minutes.
• Add cooking oil, cinnamon sticks, black peppercorns, and bay leaves to a pot and mix well.
• Add the onion to that pot and fry until golden brown.
• Now in that pot add chicken, green chili paste, and ginger garlic paste and mix well.
• Add turmeric powder, salt,garam masala powder, cardamom powder, and red chili powder to the pot and mix well.
• Add yogurt and cook for about 3-4 minutes.
• Add water, bring it to boil, and cook on a low flame until tender or for about 50 minutes.
• Remove bay leaves, and cinnamon sticks and discard.
• Turn off the flame and mash well with a masher.
• Also, mash the lentil mixture.
• Now in the lentil mixture add chicken gravy and mash again.
• Add salt and mix properly.

For tempering:

• In a pan add cooking oil and onion and cook on medium-low flame until golden flame.
• Add gram masala to it and mix well.
• Garnish chicken Haleem with ginger, lemon wedges, fresh coriander, fried onion, and chaat masala.