Friday, 8 July 2016

Chicken Haleem


                                         
Chicken Haleem
 
Ingredients

Chicken mince/ keema 250-300 grm

Broken Wheat

Green cardamoms 3-4

Cloves 5-6

Cinnamon 1 inch stick

Javitri - 1/2 teaspoon

Bay leaves 2

Cumin seeds 1 teaspoon

Onions sliced 3 medium

Ginger paste 2 tablespoon

Garlic paste 2 tablespoon

Split green gram with skin (chilkewali moong dal),soaked 100 grm

Split Bengal gram (chana dal) soaked 100 grm

Broken wheat (dalia/lapsi) soaked 100 grm

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Black peper  1/2 teaspoon

Salt to taste & Sugar 1 teaspoon

Garam masala powder 1/2 teaspoon

Fresh coriander leaves chopped 2-3 tablespoons

Fresh mint leaves hand torn 10-12

Ghee- 250 gm

 

Method

First boil all the grains together with lots of water, add salt. When the grains become tender and mushy switch off the woven and blend it with hand blender.

Now heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds Javitri and onions and sauté till light brown.

Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir.

Add turmeric powder and red chili powder and mix. Add half a cup of water and sauté for two to three minutes. Add chicken Minch/ keema and salt and stir it till oil come out. Add four cups water and let it come to a boil. Add garam masala powder, coriander leaves and mint leaves.

Stir and cover. Cook on medium heat till done. Remove the bay leaves. Blend it lightly using a hand blender and garnish with fried onion and serve hot with paratha or any flavored rice.

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