Hyderabadi Haleem is a famous dish worldwide.This is an adaptation to the local taste with spices and ghee to give complete nutrition during the fasts in Ramzan season.
Preparation time: 1 hour
500 gms chicken with bone
125 gms wheat berries
50 gms of barley+chana dal+moong dal+masoor dal(in equal quantities)
1/2 teaspoon whole cardamom
1/2 teaspoon whole cinnamon
1/4 teaspoon cloves
1/4 teaspoon kabob chinni
1 teaspoon sesame seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin(shahi jeera)
3 tablespoons Dried Rose petals
1/4 teaspoon turmeric
1/2 teaspoon red chili powder
1 tablespoon ginger garlic paste
salt to taste
2 cup of onions chopped lengthwise
6-8 green chilies
3 tablespoons ghee
2 tablespoon fried onions
1.Marinade the chicken in turmeric, ginger garlic paste, salt and chili powder overnight in the refrigerator.
2.Soak the lentils in water overnight.
3. In a pan heat 1 tablespoon of ghee and add the spices and saute until aroma starts coming(do not burn).
4.Grind the ingredients to a powder along with rose petals.
5.Coarsely grind all the soaked grains.
6.In a slow cooker add 1 tablespoon of ghee and add half the spice powder,salt and the coarsely ground grains and slow cook for 2 hours.
7.In a pressure cooker add 1 tablespoon ghee and add the onions and green chili and saute for 3-4 minutes. Add the ginger garlic paste and saute for 1 minute on medium flame.
8..Add the chicken and half the spice powder and saute for 4-5 minutes and add 1 cups water and pressure cook for 2 whistles.
9.After the grain is cooked,In a large saucepan take the cooked chicken and the cooked grains and simmer on low-medium flame for half an hour, stirring and mashing in between.Remove bones while mashing.Adjust
salt and add red chili powder if more spice is desired.
10.Soft boil the eggs on the side.(see recipe here).
Serve the haleem topped with fried onions and half of a soft boiled egg and squeeze lemon juice on top.
Traditional Hyderabadi Haleem uses much more ghee.Feel free to add more if you like.