April 8, 2024
Main Course, Non-Vegetarian, Recipes
Indian, Main Course, Non-Vegetarian
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Tender chicken pieces blended with broken wheat, lentils, and aromatic spices. Hyderabadi Chicken Haleem combines the best of Indian and Persian flavors. Try out my nut-free version of the ever-popular delicacy.
For the fried onions1/2 cup vegetable oil1 large onion slicedFor the chicken1/4 cup ghee (clarified butter)1 black cardamom5 green cardamoms10 peppercorns5 cloves2 cinnamon sticks1 tsp cumin seeds (jeera)1 large onion sliced2 tbsp ginger garlic paste250 gms boneless chicken1 tsp salt or to taste1/2 tsp turmeric powder (haldi)1 tsp Kashmiri red chilli powder1 tsp garam masala powder1/2 cup curd (or plain yogurt)For cooking the haleem1/2 cup broken wheat (dalia)1 tsp chana dal (Bengal gram)1 tsp dhuli masoor dal (red lentil)1 tsp dhuli moong dal (split green gram)1 tsp dhuli urad dal (split black gram)1 tsp toor dal (pigeon peas)1 tsp rice1/2 cup chopped green coriander leaves1/2 cup chopped mint leaves2 whole green chillies2 green chillies chopped1/2 tsp cardamom powder1/2 tsp black pepper powder1 tsp garam masala powder1/2 tsp salt or to taste2 tbsp ghee (clarified butter)3 tbsp lemon juiceFor the garnish2-3 tbsp roghan (oil) saved from earlier1 tbsp chopped mint leaves1 tbsp chopped green coriander leavesFried onionsLemon juice and wedgesGinger juliennes
To begin, in a bowl, mix broken wheat (dalia), chana dal (Bengal gram), dhuli masoor dal (red lentil), dhuli moong dal (split green gram), dhuli urad dal (split black gram), toor dal (pigeon peas), and rice. Wash them well and soak them for at least an hour.In the meantime, heat vegetable oil. Deep fry one large sliced onion until golden. Remove to an absorbent paper and keep aside.Add ghee (clarified butter) to the same oil. Add black cardamom, green cardamoms, peppercorns, cloves, cinnamon sticks, and cumin seeds (jeera). Allow them to crackle.Add in one large sliced onion and saute until it colorizes.Next, add ginger garlic paste and saute for a minute or two.Now add boneless chicken pieces on high heat and saute for a few minutes. Reduce the heat. Add the dry masalas – salt, turmeric powder (haldi), Kashmiri red chilli powder, and garam masala powder. Mix well and saute.Add curd and mix well. Saute for a few minutes. Add a bit of water and pressure cook it on high heat for 4 whistles.Remove the lid and cook until the liquid dries a bit and oil starts appearing on the sides. Remove 2-3 tbsp of this oil (roghan) for garnish.Drain the broken wheat and lentils well and add it to the chicken. Mix well. Add 1/4 cup coriander leaves, 1/4 cup mint leaves, and 2 whole green chillies. Mix.Add about 3 cups of water. Mix well. Pressure cook it on high heat for one whistle. Reduce the heat and let it pressure cook for 20 minutes or until the grains are cooked.Remove the lid. Continue to pound and cook on medium heat with a masher until it is nice and smooth, almost gooey. Add milk or water if too thick.Finish with cardamom powder, black pepper powder, garam masala powder, 1/4 cup coriander leaves, 1/4 cup mint leaves, chopped green chillies, ghee, and fried onions from earlier. Make sure to save some for the garnish. Continue to cook for another 8-10 minutesCheck the salt and add more if required. Turn off the heat. Add lemon juice and mix well.The Hyderabadi Chicken Haleem is ready to serve. Garnish with roghan (oil) saved from earlier, mint leaves, coriander leaves, lemon juice and wedges, ginger juliennes, and fried onions.
You can also use chicken on bone but will need to remove the bones later.
My kitchen is a nut-free kitchen. You can use fried nuts including cashews and almonds for garnish.
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