World Famous Haleem Recipe - Best Reshedar Haleem At Home - دلیم/حلیم - BaBa Food RRC

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Best Reshewala Haleem Written Recipe With Directions:

Ingredients:

-Split Bengal Gram (channay ki dal) 1 small cup
-Split Orange Lentil (masoor ki dal) ½ small cup
-Split Yellow Lentil (mong ki dal) ½ small cup
-Double Steam Rice (kachi basmati chawal) 1 small cup
-Chicken boneless chest piece 400g
-Salt (namak) 1 tsp
-Cooking oil 1 tsp
-Water (pani) 2 liter
-Onion (piyaz) chopped 1 small size
-Tomato (tamatar) chopped 1 small size
-Ginger garlic (adrak lehsan) paste 1 ½ tbs
-Green chillies (hari
mirch ) chopped 3-4
-Salt (namak) ½ tsp
-Red chilli (lal mirch) powder ½ tsp
-Cumin seeds (zeera) 1 tsp
-Haleem masala 1 tsp
-Turmeric (haldi) powder ½ tsp
-Onion (piyaz) sliced 1 big size (for garnishing)
-Yellow food color ¼ tsp
-Ground mixed spices (garam masala) ½ tsp
-Black pepper (kali mirch) powder ¼ tsp
-Dried coriander (khushk dhania) powder 1 ½ tsp
-Chicken Powder 1 tsp
-Salt (namak) according to taste
-Cumin seeds (zeera) 1 tsp
-Lemons without seeds (nimbu) for garnishing
-Fresh Coriander (hara dhania) for garnishing
-Ginger (adrak) julienne for garnishing
-Green chillies (hari mirch) chopped for garnishing
-Fresh mint (podina) for garnishing
-Chat masala for garnishing

Directions:
-In a bowl, add split Bengal gram, split orange lentil, split yellow lentil, and double steam rice. Mix and wash well. Then, soak in 1-liter water for ½ hour.
-In a pressure cooker, add chicken, salt, cooking oil, and water. Cover and cook it for 18-20 mins on low (dum) flame. Bring out the chicken and shred it. Set aside the chicken stock for later use.
-In a pan, add the soaked lentils with water. Cook on medium flame and remove the extra layer from the top. When all the extra layers are removed, add the cooked lentils to the chicken stock in the pressure cooker.
-Then, add onion, tomato, ginger garlic paste, and green chilies.
-Now, add salt, red chili powder, cumin seeds, Haleem masala, and turmeric powder. Mix well and cook it for 5 mins on low (dum) flame in the pressure cooker. Remove the cover and let it cool, then grind well in the grinder.
-In a wok, add the cooked and ground lentil and yellow food color. Mix well and cook it for 7-8 mins on high flame until it thickens.
-In a pan, add 3 tbs cooking oil and heat it. Add the shredded chicken and roast it for 1-2 mins on medium flame. Bring it out to a plate and set aside for later use.
-Now, add the roasted and shredded chicken to Haleem. Mix well.
-In a bowl, add ground mixed spices, black pepper powder, dried coriander powder, and chicken powder and mix well.
-Now, add the mixed spices to Haleem. Mix well and cook for 3-4 mins on high flame.
-Then cook it on low flame.
-In another pan, add 1 cup cooking oil and heat it. Add onion and fry it on medium flame until brown in color. Bring out the onion and set aside the oil for later use.
-For Tadka, use the leftover oil and heat it on a high flame. Then add cumin seeds and fry them for a few seconds.
-Add the prepared tadka on Haleem on low (dum) flame and cook it for 3-4 mins.
-Dish out, garnish with lemon, fresh coriander, fresh mint, green chilies, ginger and chat masala.
-Serve and enjoy with roti or nan.

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