Entertaining for friends and family always brings me such joy! It's always heartwarming to share my love of food and cooking with a crowd, and this dish is one of my favourites for making a statement during such gatherings. While it does take some time to put together, the actual process is simple and with the right planning, it'll keep the preparation of this dish for large groups as stress-free as can be.
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CHICKEN HALEEM
Adapted from Recipe52
GRAINS & LENTILS
1 cup whole wheat or broken wheat
¼ cup barley, (jaav) or oats
¼ cup red lentil, (masoor daal)
¼ cup yellow lentil, (moong dal)
¼ cup Bengal gram, (channa dal)
⅛ cup rice
1½ to 2 tablespoon green chilli paste, adjust as per spice preference.
1 tablespoon ginger paste
1 tablespoon garlic paste
Combine all lentils and grains and wash them by changing the water twice or as required. Soak for 2 hours in warm water.
Take soaked lentils and grains in a large heavy-bottomed pot. Add salt, ginger, garlic, green chili paste, and about 6 cups of water. Bring lentils to a boil then reduce heat to medium-low and cover the lid tightly Cook for 1½ hour.
When grains and lentils are very soft and mushy blend with an immersion blender, until very smooth. Cook further on slow heat and keep stirring at intervals to avoid sticking from the bottom.
CHICKEN
500 grams boneless chicken
2 tablespoon yogurt
1 teaspoon red chili powder
2½ to 3½ Haleem spice mix
1 teaspoon turmeric powder
1 teaspoon salt
⅓ cup oil
1 medium onions, , sliced
1 cup chicken stock, or 1 chicken bouillon dissolved in 1 cup of water.
In a bowl take chicken, haleem spice mix, chili powder, turmeric, salt, and a little yogurt. Mix well and set aside.
Fry onion in a pot until golden then add the marinated chicken. Stir-fry the chicken for a few minutes until the color changes to light golden.
Add the chicken stock. Cover the pot and cook the chicken on medium heat for 15 minutes or until tender.
Add chicken gravy to the grains pots retaining the chicken in the pot. Shred the chicken with a fork. Also, add the shredded chicken to the grains pot.
TEMPERING
¼ cup oil, use oil used to fry sliced onions
1 teaspoon chopped garlic
1 teaspoon cumin seeds
Hand full of mint leaves, chopped
Heat oil in a pan, and cumin, mint, and garlic. Sizzle for a minute then adds the tempering to Haleem. Mix well and your Haleem is ready.
GARNISH
Fried onions
Ginger , julliened
Mint leaves
Lime
Medium sized green chillies, sliced
3 апр 2024
