CHICKEN HALEEM

READY IN:  1hr 40mins	SERVES:  6-8
UNITS:  US

INGREDIENTSNutrition

·         350g skinless chicken

·         200g wheat (whole ,crushed and soaked in water for 1 1/2 hour)

·         ¹⁄₃cup yellow split lentils (soaked and boiled)

·         3medium onions(thinly sliced)

·         1tablespoon garlic paste (Pisa Lehsan)

·         1tablespoon ginger paste (Pisi Adrak)

·         1teaspoon garam masala powder

·         2tablespoons red chili powder (Pisi Lal Mirch)

·         1 ¹⁄₂tablespoonscoriander powder(Pisa Dhania)

·         1teaspoon turmeric powder (Pisi Haldi)

·         salt (to taste)

·         ¹⁄₄teaspoonbicarbonate of soda

·         5tablespoons oil

·         1bunch fresh mint leaves (Podina, finely chopped)

·         1bunch fresh coriander leaves(Hara Dhania, finely chopped)

·         8green chilies (Hari Mirch, finely chopped, to taste)

·         1teaspoon cumin seed(Sufaid Zeera, roasted and ground)

·         1teaspoon garam masala powder

·         2medium size pieces gingerroot (Adrak)

·         1large onion (thinly sliced)

·         4lemons (Nimbu, cut in quarters)

DIRECTIONS

1.    Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook on medium heat.

2.    In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.

3.    Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.

4.    Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.

5.    Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.