Chicken Haleem

Instructions

1. 1

   Soak Grains and Lentils

   • In a large bowl, combine the broken wheat, chana dal, urad dal, moong dal, and masoor dal.
   • Wash them thoroughly under running water 3-4 times until the water runs clear.
   • Soak the mixture in ample water for at least 4-6 hours, or preferably overnight. This step is crucial for a smooth texture.
2. 2

   Cook the Grains and Lentils

   • Drain the soaked grain and lentil mixture completely.
   • Transfer it to a pressure cooker. Add 4 cups of water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mixture is completely soft and mushy. Let the pressure release naturally.
3. 3

   Prepare the Chicken Masala

   • While the lentils are cooking, heat 3 tbsp of ghee in a separate large pressure cooker or heavy-bottomed pot over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and black peppercorns. Sauté for 30 seconds until fragrant.
   • Add the 2 sliced medium onions and fry for 8-10 minutes, stirring occasionally, until they turn deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
   • Add the chicken pieces and sear on high heat for 4-5 minutes until they are lightly browned on all sides.
   • Lower the heat. Add the whisked curd, red chili powder, remaining 0.5 tsp turmeric powder, coriander powder, garam masala, and the remaining 1 tsp of salt.
   • Stir well and cook for 5-7 minutes until the oil begins to separate from the masala.
   • Pour in 2 cups of water, stir to combine, and bring to a boil.
   • Secure the pressure cooker lid and cook on medium heat for 4-5 whistles, or for 15-20 minutes, until the chicken is extremely tender and falls apart easily. Let the pressure release naturally.
4. 4

   Combine and Blend the Haleem

   • Open both pressure cookers once the pressure has subsided.
   • Using a fork, shred the cooked chicken pieces directly in the pot with its masala.
   • Pour the cooked grain and lentil mixture into the pot with the shredded chicken.
   • Using a traditional wooden masher (ghotni) or an immersion blender, blend the mixture for 7-10 minutes. The goal is to create a thick, coarse, and fibrous paste where the chicken fibers are well integrated with the grains. This mashing process is key to the authentic Haleem texture.
   • Place the pot back on low heat. Let the Haleem simmer for 15-20 minutes, stirring continuously and vigorously to prevent it from sticking to the bottom. The Haleem will thicken further during this time.
5. 5

   Prepare Garnish and Serve

   • While the Haleem simmers, prepare the fried onions (birista). Heat 1 cup of oil in a small pan over medium-high heat.
   • Carefully add the 1 large sliced onion and fry, stirring occasionally, for 10-12 minutes until golden brown and crisp. Do not overcrowd the pan.
   • Remove the fried onions with a slotted spoon and drain them on a paper towel to crisp up.
   • To serve, ladle the hot Haleem into bowls. Drizzle with the remaining 2 tbsp of ghee.
   • Garnish generously with the crispy fried onions, chopped mint leaves, and coriander leaves. Serve immediately with lemon wedges on the side for squeezing over.