Hyderabadi Chicken Haleem

Ingredients

• 1/2 cup vegetable oil
• 1 large onion sliced
• 1/4 cup ghee (clarified butter)
• 1 black cardamom
• 5 green cardamoms
• 5 cloves
• 10 peppercorns
• 2 cinnamon sticks
• 1 tsp cumin seeds (jeera)
• 1 large onion sliced
• 2 tbsp ginger garlic paste
• 250 gm boneless chicken
• 1 tsp salt or to taste
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric powder (haldi)
• 1 tsp garam masala powder
• 1/2 cup curd
• 1/2 cup broken wheat (dalia)
• 1 tsp dhuli urad dal (split black gram)
• 1 tsp dhuli masoor dal (red lentil)
• 1 tsp dhuli moong dal (split green gram)
• 1 tsp chana dal (Bengal gram)
• 1 tsp toor dal (pigeon peas)
• 1 tsp rice
• 1/2 cup coriander leaves
• 1/2 cup mint leaves
• 2 whole green chillies
• 2 chopped green chillies
• 1/2 tsp cardamom powder
• 1/2 tsp black pepper powder
• 1 tsp garam masala powder
• 1/2 tsp salt or to taste
• 2 tbsp ghee (clarified butter)
• 3 tbsp lemon juice
• 2-3 tbsp roghan (oil) saved from earlier
• 1 tbsp chopped mint leaves
• 1 tbsp chopped coriander leaves
• 2 tbsp fried onions
• 1 lemon

Steps

1. To begin, in a bowl, mix broken wheat, urad dal, masoor dal, moong dal, chana dal, toor dal, and rice. Wash them well and soak them for at least an hour.
2. In the meantime, deep fry the sliced onions until golden. Remove them to an absorbent paper and keep aside.
3. Add ¼ cup ghee to the same oil. Add black cardamom, green cardamoms, cloves, peppercorns, cinnamon sticks, and cumin seeds. Mix well.
4. Add in the sliced onions and saute until they colorize.
5. Next, add the ginger garlic paste and saute for a minute or two.
6. Now add in the boneless chicken pieces on high heat and saute for a few minutes.
7. Reduce the heat. Add the dry masalas – salt, Kashmiri red chilli powder, turmeric powder, and garam masala powder. Mix well and saute.
8. Add the curd and mix well. Saute for a few minutes. Add a bit of water and pressure cook it on high heat for 4 whistles.
9. 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.
10. 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
11. 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.
12. 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.
13. Finish with cardamom powder, black pepper powder, garam masala powder, fried onions, 1/4 cup coriander leaves, 1/4 cup mint leaves, 2 chopped green chillies, and 2 tbsp ghee. Continue to cook for another 8-10 minutes.
14. Check the salt and add more if required. Turn off the heat. Add lemon juice and mix well.
15. The Hyderabadi Chicken Haleem is ready to serve. Garnish with roghan (oil) saved from earlier, mint leaves, coriander leaves, lemon wedges, and fried onions. Serve hot.