#Haleem #NationalkaPakistan #ChickenHaleem

Ingredients:
I pack National Haleem Masala.
2 pieces Leg & Thighs.
1 Onion.
1 tbsp minced Ginger.
1 tbsp minced Garlic.
1 tsp Salt.

Ingredients: (For Tarka - Tempering)
1 Onion.
2 inch Ginger. (Julian Cut)
Cilantro.
2 Green Chili peppers.

Recipe:
Wash and soak pack A. It's mixture of lentils and grain. Soak overnight.
Heat some oil in a pressure cooker. Add onion. Fry until golden brown. Add chicken. Fry for 2-3 minutes. Add minced ginger-garlic. Fry for a minute. Add 1/2 pack B masala. Fry for 2-3 minutes. Add the lentil and grain mix. Add 4 cups of water. Bring it to a boil. Pressure cook for 15-17 minutes. Remove the chicken. Shred the chicken. Blend the lentil and grains mix with immersion blender.
Add the mixture to a pot. Add rest of the masala and shredded chicken. Add salt. Cook for 7-10 minutes until it gets thick.
Make tempering. Heat some oil. Add onion. Fry until golden brown. Add ginger, green chili pepper and cilantro. Fry for a minute. Add to Haleem. Cover and cook for 2-3 low heat. Enjoy.


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