Shahi Style Chicken Haleem Recipe
Shahi Style Chicken Haleem Recipe
Course: Asian CousinIngredients
Bengal Lentil (Chana Daal)-1Cup, 250g
Wheat -3/4 Cup, 200g
Pink Lentil (Masoor Daal)- Less Than 1/2 Cup,100g
Split Green(Moong Daal)- Less Than 1/2 Cup,100g
Black Gram Lentil (Maash Daal)- Less Than 1/2 Cup,100g
Rice-1/4 Cup, 100g
Chicken-1kg
Oil or Ghee-1 Cup
Onion Medium Size ( Cut into Ring)-4
Tomato Paste-2 Large Size
Tomato Puree-1tbsp
Green Chili Paste-1/2tsp
Ginger Paste-1 1/2tsp
Garlic Paste-1tsp
Cumin Powder-1tbsp
Coriander Powder-1tbsp
Garam Masala Powder-11/2 tbsp
Black Pepper Powder-1/2tbsp
4 Small Size Bay Leaves Powder
Turmeric Powder-1tsp
Red Chilli Powder-1tsp
Salt as Taste
Red Chili Flakes-1tsp
Haleem Masala-1 Packet
Directions
- Mix and rinse lentils, rice and wheat, then leave them overnight in water.
- Pour lentils into the pressure cooker with one cup of water, close the lid properly, and let steam for 12 minutes after the first whistle. Release the pressure cooker’s steam after 12 minutes, let the boiled lentils cool, then blend the cooked lentils in a blender.
- Fry onions in hot oil until golden brown, then add tomatoes Paste, tomatoes puree, and chicken; fry for 5–6 minutes, then add all spices; fry for 2 minutes, then add green chili paste, ginger, and garlic paste; fry for 1 minute, then pour in a glass of water, stir, and take out the chicken and shred it.
- Add lentils, shredded chicken, and 7 glasses of water to the ready masala gravy. Cook for 20–25 minutes on medium heat, but stir continuously. When you feel a thick layer of Haleem, turn off the flame.
- Chicken Haleem is Ready to Eat.
