Chicken Haleem

Ingredients

Chicken boneless 1 kg
Ginger garlic paste 2 tbsp
Brown onion ½ cup
Turmeric 1 tbsp
Red chili powder 3 tbsp
Salt 2 tbsp
Coriander powder 1 tbsp
All spice 1 tbsp
Yogurt 1 cup
Oil ¼ cup
Wheat ½ kg
Bengal gram 1 cup
Yellow lentils ¼ cup
Red lentils ¼ cup
Pigeon peas ¼ cup
White lentils ¼ cup
Rice 50 gm
For Garnish
Sliced ginger as required
Garam masala powder to sprinkle
Coriander leaves few
Chopped green chilies few
Lemon wedges few


Method
Soak wheat overnight. Rinse thoroughly in the morning. 

Cook this wheat with 12 cups of water so much so that it is tender and thick. 

Cook Bengal gram, yellow lentils, red lentils, pigeon peas, white lentils and rice together until all of them are tender. 

Blend well. 

Keep aside. 

Heat oil in a pan and sauté ginger garlic paste. 

Add red chili powder, turmeric powder, all spice powder and coriander powder. 

Add brown onion, yogurt and salt. 

Sauté. 

Add little water and boneless chicken and cook till tender. 

When done mash chicken very well. 

Mix chicken mixture and blended wheat and lentils mixture, cook and keep mixing haleem at the same time. 

Heat up oil for bhagar and fry sliced onion till golden brown. 

Pour this bhagar over haleem and garnish with sliced ginger, Garam Masala and fresh coriander leaves and serve with lemon wedges.

Chicken Haleem by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.