Chicken Haleem
Ingredients
To cook Chicken
- 1 Kilo Boneless Chicken
8 tbsp Ghee
1 cup Cashew Nuts
1/2 cup Almonds
20 Pistachios
4 inches Cinnamon Stick
2 Black cardamom
8 Cardamoms
10 Cloves
2 tsp Pepper
2 tsp Black Stone Flower
2 tsp Black Cumin
2 tsp Tailed Pepper (kebab cheeni)
2 cup Sliced Onions
12 Green Chillies
4 tsp Ginger Garlic Paste
1/2 tsp Turmeric
2 tsp Coriander Powder
3 tsp Mirchi
1 tsp Roasted Cumin Seeds Powder
1 tsp Pepper Powder
1 cup Whisked Curd
Chopped Green Coriander – Small bunch
Chopped Mint Leaves – Small bunch
1500 ml Water
For dry fruits paste
Roasted Cashew Nuts – Some
Roasted Almonds
Roasted Pistachios
1 cup Curd
Lentils to be soaked
- 2/3 cup Wheat Rava
- 2 tbsp Raw Bengal Gram
2 tsp Red Gram
NaN/ Nan tbsp Oats/Barley
2 tsp Green Gram
2 tbsp Rice
Water
2 tbsp Urad dal(split black lentils)
2 tsp sesame
For Haleem
2 cup Water
1/2 cup Milk
4 tbsp Dry Rose Petals
1/2 cup Chopped Mint Leaves
1/2 cup Chopped Green Coriander
3 tbsp Garam Masala
2/3 cup Ghee
2 cup Fried Chopped Onions
Cashew Nuts, Almond Paste
Paste of soaked Grams/lentils
Instructions
- Soak all the various kind of Grams for four hours.
- Make a smooth paste of the soaked Grams.
- Melt Ghee in a cooker and roast Cashew Nuts, Almonds and Pistachios until they turn golden.
- In the same Ghee, incorporate the Garam Masala fixings and broil for 30 seconds. At that point incorporate the cut Onions and broil until brilliant.
5.Add the Ginger Garlic Stick and Chicken and broil on a tall fire for 3 minutes until the rough taste is gone.
6.Then incorporate the rest of the Flavors, Mint Clears out. Green Coriander and Curd and cook for another 2 minutes. At that point pour a few Water, cover the cooker and cook to 5-6 yells on a medium fire.
7.Pound the cooked Chicken into a smooth glue with a scoop.
8.Take a few of the simmered Cashew Nuts, Almonds and Pistachios, include Curd and make a smooth glue.
9.Take a thick-bottomed vessel and pour Ghee. Include the ground Grams and a few Water and cook until the blend thickens. Keep mixing so that there are no knots. This takes at slightest 15 minutes.
10.Include the cooked and pounded Chicken and pound until it all gets to be one thick blend.
11.After 15 minutes of pounding, include the dry natural product glue and keep blending for another 15 minutes on a medium fire.
12.After 30 minutes, include Garam Masala, ¼ Glass Ghee and let cook for another 15 minutes.
13.After 45 minutes, include the browned Onions, Mint and Green Coriander clears out and let cook for another 15 minutes.
14.After an hour, include the dried rose petals or ¼ Container Rose Water and Drain, cook for another 5 minutes. At long last include 2 tbsp Ghee, blend well and expel from fire.
While serving, put a few Haleem, include a few Ghee, broiled Cashew Nuts, browned Onions, Lemon and Bubbled Egg and at that point serve.
