Pakistani
Chicken haleem
Slow-cooked wheat, lentils and chicken, finished with fried onions.
- 110minutes
- 6servings
- 467kcal each
- 32gprotein
Ingredients
For 6 servings.
- Chicken 700 g
- Broken wheat (daliya) 150 g
- Chana daal 100 g
- Masoor daal 60 g
- Onions 2
- Ginger garlic paste 2 tbsp
- Garam masala 2 tsp
- Ghee 4 tbsp
- Lemons 2
- Fresh coriander ½ bunch
What you will need
Large heavy pot with lid, Second pot for grains, Wooden ghotni, masher or stick blender, Frying pan for onions, Bowl for soaking
Method
-
1
Soak the grains 30 min
Wash the broken wheat, chana daal and masoor daal together and soak in water.
Ready when: Grains are slightly softened.
-
2
Cook the chicken 25 min
In the big pot add the chicken, ginger garlic paste, half the garam masala, salt, 2 tablespoons ghee and 3 cups water. Cover and simmer.
Ready when: Chicken is very tender and comes off the bone.
-
3
Boil the grains 45 min
Drain the grains and boil them in the second pot with 5 cups water and a pinch of salt, stirring often.
Ready when: Grains are completely mushy and break when pressed.
-
4
Shred and combine 8 min
Take the chicken off the bones and shred it. Add the chicken, its liquid and the grains together in the big pot.
Ready when: Everything is in one pot.
-
5
Ghotai (mash) 15 min
On low heat, mash and beat with the ghotni or blend briefly with the stick blender, stirring from the bottom, until stretchy and smooth. Add hot water if too thick.
Ready when: Haleem pulls into threads when lifted with a spoon.
-
6
Fry onions and serve 12 min
Slice the onions and fry in the rest of the ghee until deep golden. Pour half over the haleem with the rest of the garam masala. Serve topped with fried onions, coriander and lemon.
Ready when: Crisp golden onions on top.
Cook Chicken haleem from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
