Learn to make traditional Pakistani Chicken Haleem in few minutes & make it at home.
Watch this Masala TV video to learn how to make Chicken Haleem ,Khichra and Suji Halwa. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 September 2019.
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Chicken Haleem:
Ingredients:
Chicken boneless 1 kg
Ginger garlic paste 2 tbsp
Brown onion ½ cup
Turmeric 1 tbsp
Red chilli powder 3 tbsp
Salt 2 tbsp
Coriander powder 1 tbsp
All spice 1 tbsp
Yogurt 1 cup
Oil ¼ cup
Wheat ½ kg
Split Bengal gram 1 cup
Split green gram ¼ cup
Red lentils ¼ cup
Split red gram ¼ cup
White lentil ¼ cup
Rice 1 cup
For Garnish
Sliced ginger as required
All spice powder as required
Coriander leaves as required
Chopped green chillies as required
Lemon wedges as required
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 split Bengal gram, split green gram, red lentils, split red gram, white lentil 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 chilli powder, turmeric powder and coriander powder. Add brown onion, yogurt and salt. Saute. 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 tempering and fry sliced onion till golden brown.
Pour this tempering over haleem and garnish with sliced ginger, all spice powder and fresh coriander leaves and serve with lemon wedges.
Khichra:
Ingredients:
Boneless beef 1 kg
Salt 1 tbsp
Red chili powder 2 tsp
Turmeric 1 tsp
Bay leaves 2
Split Bengal gram 200 gm (channa daal)
Split red lentils 100 gm (dhuli masoor daal)
Split yellow gram 100 gm (dhuli moong daal)
Rice 50 gm
Split red gram 50 gm (toor daal)
Split black gram 50 gm (dhuli mash daal)
Whole wheat 350 gm
Barley 50 gm
Oil 1 cup
For Garnish:
All spice 1 tsp
Onion s 2 large
Lemons 3-4
Green chilies 10-12
Chopped coriander 1 cup
Sliced ginger ¼ cup
Method:
Soak all three grains overnight. Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cook till meat is extremely soft. Meanwhile, put the grains and lentils in a pan with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric. Add water and cook on low flame till very soft.
When meat and the grains are soft mix them together, leave on a very low flame and keep mashing rigorously and mixing. It is ready when starts to boil and becomes bubbly. Fry onion in oil for tempering and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing
