Delicious Haleem

Haleem is a delicious and hearty South Asian dish, particularly popular during Ramadan and other special occasions. It's a savory porridge made from a blend of wheat, barley, lentils, and meat, typically chicken, mutton, or beef. Here's a basic recipe for chicken haleem.

Ingredients:

For the Haleem:

1 cup broken wheat (daliya)

1/4 cup barley

1/4 cup split yellow lentils (chana dal)

1/4 cup split red lentils (masoor dal)

1/4 cup split Bengal gram (chana)

500 grams boneless chicken, cut into small pieces

2 large onions, finely sliced

2 tablespoons ginger-garlic paste

2-3 green chilies, chopped (adjust to your spice preference)

1/2 cup cooking oil or ghee (clarified butter)

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 tablespoon red chili powder (adjust to taste)

1 teaspoon garam masala powder

Salt to taste

Chopped fresh coriander leaves and mint leaves for garnish

For the Tadka (Tempering):

2 tablespoons ghee

1 large onion, thinly sliced

1 teaspoon cumin seeds

4-5 green chilies, slit

For Garnish:

Lemon wedges

Fried onions (birista)

Fresh coriander leaves

Fresh mint leaves

Ginger juliennes

Instructions:

Prepare the Grains and Lentils:

Wash and soak the broken wheat, barley, split yellow lentils, split red lentils, and split Bengal gram in water for 2 hours. Drain.

Cook the Meat:

In a large pot, heat some oil or ghee and add the sliced onions. Sauté until they turn golden brown.

Add ginger-garlic paste and green chilies, and sauté for a few minutes.

Add the chicken pieces and cook until they change color and are partially cooked.

Add turmeric powder, red chili powder, garam masala, and salt. Cook the chicken until it's well-cooked and tender. You can add a little water if needed.

Cook the Grains and Lentils:

In another large pot, add the drained grains and lentils.

Add enough water to cover them and cook on medium heat until they become soft and mushy. This may take about 30-40 minutes.

Blend the Grains and Lentils:

Once the grains and lentils are cooked, use a hand blender or a food processor to blend them into a smooth paste. Add some water if needed to achieve a thick porridge-like consistency.

Combine the Meat and Blended Grains:

Mix the cooked chicken with the blended grains and lentils. Cook them together on low heat, stirring constantly.

Prepare the Tadka:

In a separate pan, heat ghee for the tadka. Add cumin seeds and sliced onions. Sauté until the onions turn brown.

Add green chilies and sauté for another minute.

Serve the Haleem:

Pour the hot tadka over the haleem.

Garnish with chopped fresh coriander leaves, mint leaves, ginger juliennes, fried onions, and lemon wedges.

Serve hot with naan, roti, or paratha.

Enjoy your homemade chicken haleem! You can adjust the spice levels and consistency to suit your taste.