Best 🍗 Chicken 🐔 Haleem in Hyderabad #HaleemHeaven #SatisfyingHaleem #HaleemDelight #HaleemLove
#Haleem
#Chicken
#indianfood
#pakistanifood
#hyderabadifood
#ramadanfood
#comfortfood
#slowcooked
#spicyfood
#healthyfood
#proteinpacked
#foodie
#yum
#delicious
#tasty
#foodphotography
#foodstagram
#foodporn
Chicken Haleem Recipe
Chicken Haleem recipe disciption
Chicken Haleem is a traditional Pakistani and Indian dish that is made from a combination of lentils, meat, and spices. It is a hearty, savory dish that is perfect for a comforting meal, especially during Ramadan.
Here's a recipe for Chicken Haleem:
Ingredients:
1 cup of boneless chicken, cubed
1 cup of whole wheat or barley
1/2 cup of yellow lentils (moong dal)
1/2 cup of red lentils (masoor dal)
1/2 cup of split chickpeas (chana dal)
1/2 cup of split green gram (moong dal chilka)
1/2 cup of split black gram (urad dal)
2 medium-sized onions, sliced
2 tbsp of ginger-garlic paste
1 tbsp of red chili powder
1 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of coriander powder
1/2 tsp of garam masala powder
Salt, to taste
3-4 tbsp of ghee or oil
Fried onions, fresh coriander leaves, and lemon wedges, for garnish
Instructions:
Soak the whole wheat or barley in water for 2-3 hours.
Wash and soak all the lentils and split grams in water for 2 hours.
Drain the water from the soaked wheat or barley and lentils.
In a large pot, add the soaked wheat or barley and lentils along with 8-10 cups of water. Add salt and bring it to a boil.
Reduce the heat to low and let the mixture simmer for 2-3 hours, stirring occasionally. Keep adding more water as needed to keep the mixture from drying out.
In a separate pan, heat the ghee or oil and fry the sliced onions until they are golden brown.
Add the ginger-garlic paste and fry for a minute.
Add the chicken and all the spices and fry until the chicken is browned.
Add the chicken mixture to the pot of lentils and wheat or barley.
Using a hand blender, blend the mixture until it becomes a smooth paste.
Let the mixture simmer for another 30 minutes, stirring occasionally.
Adjust the seasoning as needed.
Serve hot, garnished with fried onions, fresh coriander leaves, and lemon wedges.
