Haleem is traditionally made with beef, and it tastes best that way but I’m posting here chicken Haleem recipe.

CHICKEN HALEEM INGREDIENTS:

• 350 g Boneless chicken (most pieces boneless but you can add some other pieces with bones its upto you)
• 200 g wheat (whole, crushed and soaked in water for 1 1/2 hour)
• 1⁄3 cup yellow split lentils (soaked and boiled)
• 3 medium onions (thinly sliced)
• Garlic paste 1 tablespoon  (Pisa Lehsan)
• 1 tablespoon ginger paste (Pisi Adrak)
•  Garm Masla powder-1 tablespoon
• 2 tablespoons red chili powder (Pisi Lal Mirch)
• 1 1⁄2 tablespoons coriander powder (Pisa Dhania)
• Turmeric powder 1 table spoon
• Salt (to taste)
• 1⁄4 teaspoon bicarbonate of soda
• 5 tablespoons oil
• 1 bunch fresh mint leaves (Podina, finely chopped)
• 1 bunch fresh coriander leaves (Hara Dhania, finely chopped)
• 8 green chilies (Hari Mirch, finely chopped, to taste)
• 1 teaspoon cumin seed (Safad Zeera, roasted and ground)
• 1 teaspoon garam masala powder
• 2 medium size pieces ginger root (Adrak)
• 1 large onion (thinly sliced)
• 4 lemons (Nimbu, cut in quarters)

CHICKEN HALEEM COOKING DIRECTIONS:

Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook on medium heat.

With 7-8 glasses of water and salt, cook the wheat grains in a separate pan. Add a pinch of baking soda when the grains are soft and mushy, and simmer for an additional 15 to 20 minutes.

The meat and wheat grains have now been thoroughly combined. To properly combine both, stir continually. The lentils are now processed in a food processor. While processing it, add 2 cups of water to make a thick paste.

Mix the meat and flour combination thoroughly before adding the lentil paste. Place the pan on a heat on griddle on low flame and cook for 30 to 40 minutes.

Sliced onions are fried in oil and then drained on absorbent paper towels. Sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves on top of the cooked haleem. Ginger and cumin are used as garnish. Haleem should be served with some of the seasoning kept separate.

Serving :7-9
Ready in: Almost 2 hrs. (For better results cook on low flame for 1 hr.)