Hyderabad chicken haleem

Ingredients

• Ingredients for cooking Chicken Separately
• minced chicken – 300 g
• cloves -5 or 6
• cardamoms – 5
• cinnamon sticks – 2
• salt – 1 teaspoon
• Ingredients for cooking lentils separately
• broken wheat – 1/2 cup
• black gram – 1/4 cup
• chana dal – 1/8 cup
• toor dal -1/8 cup
• cashew nuts – 1/8 cup
• almonds – 1/8 cup
• pistachio – 1/8 cup
• raisins – 1/8 cup
• rose petals – 1/8 cup
• cardamoms – 4
• cinnamon sticks – 2
• black pepper – 1 teaspoon
• cloves – 4
• shahi jeera – 1/2 teaspoon
• cumin seeds – 1/2 teaspoon
• Ingredients for cooking chicken(cooked) and lentils(cooked) together
• red chilli powder – 1 teaspoon
• turmeric powder – 1/2 teaspoon
• ginger garlic paste – 1 teaspoon
• ghee – 1/2 cup
• coriander leaves – 1/2 cup
• mint leaves – 1/2 cup
• mint leaves – 1/2 cup
• salt – as required
• Other Ingredients for garnishing Haleem
• onions-2
• cashew nuts – few
• ghee – 2 tbsp
• chopped mint leaves – 1/2 cup
• lemon – 1

Instructions

Pressure cooking lentils

1. take bowl,add broken wheat,black gram,chana dal,toor dal,cashew nuts,almonds,pistachios,raisins,cardamoms,cinnamon sticks,cloves,black pepper,rose petals,shahi jeera and cumin seeds.
2. make all the above ingredients into a coarse powder.
3. take them into a pressure cooker,add enough water.
4. pressure cook it for up to 3-4 whistles.
5. wait until all the pressure is gone.

Pressure cooking Minced Chicken

1. rinse chicken thoroughly.
2. add minced chicken to the pressure cooker.
3. add water up to the level of chicken.
4. add cloves,cardamoms,cinnamon sticks,black pepper and salt.
5. pressure chicken up to 7-8 whistles.
6. wait until all the pressure is gone.

Cooking chicken and lentils together

1. open both the pressure cooker lids.
2. mix them for once and transfer the pressure cooked lentils into chicken.
3. mix them.add ginger garlic paste,red chilli powder,turmeric powder,ghee/clarified butter,chopped coriander leaves and mint leaves.
4. mix them well ,add 1 or 2 cups of water.
5. cook on low flame for 35 to 40 minutes.
6. keep stirring continuously.
7. turn off the heat when the gravy thickens.

For garnishing Haleem

1. cut onions into very thin slices.
2. deep fry them till they turn into nice golden brown color.
3. take few broken cashew nuts,fry them in ghee and keep aside.

Serving

1. take Haleem into a serving bowl ,add 2 teaspoons of ghee,fried cashew nuts,chopped mint leaves and a lemon wedge.