Haleem

Name: Haleem
Ingredients: 250 g skinless chicken; 4 tablespoons cooking oil; 50 g barley; 30 g channa dal; 30 g moong lentils; 20 g red lentils (masoor); 30 g urad lentils (mash); 150 g onions, finely sliced; laziza haleem masala, to your taste; green coriander, to your taste; mint, to your taste; ginger, to your taste; lemon, to your taste

13 ingredients

5 steps

Ingredients

250 g skinless chicken
4 tablespoons cooking oil
50 g barley
30 g channa dal
30 g moong lentils
20 g red lentils (masoor)
30 g urad lentils (mash)
150 g onions, finely sliced
laziza haleem masala, to your taste
green coriander, to your taste
mint, to your taste
ginger, to your taste
lemon, to your taste

Directions

1

Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
2

In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
3

Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.
4

Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
5

Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.