Homemade Hyderabadi Haleem

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.

Serves: 6 people.

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.

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.