Chicken Haleem Recipe Video – How to Make Hyderabadi Murghi Ki Haleem at Home – Easy & Simple

Chicken Haleem from Maimoona Yasmeen’s Recipes YOU CAN ALSO REACH US ON : Youtube Subscribe -https://www.youtube.com/c/hyderabadwala?sub_confirmation=1 Website - http://www.hyderabadwala.com Facebook - http://www.facebook.com/hyderabadwale?ref=hl Google Plus - https://plus.google.com/+Hyderabadwala Twitter - https://twitter.com/Hyderabadwalaa Instagram - https://www.instagram.com/hyderabadwalarecipes/ Ingredients: Onions: 250 grams Cashews: 50 grams Oil for frying Procedure: 1. To a frying pan, add oil for frying. 2. When the oil is hot, add thinly sliced onions. 3. Fry till the onions turn light brown and crispy. Remove and keep aside. 4. Into the same oil, fry cashews till golden brown. (Take out 3 tablespoons of cooked oil from the pan and keep aside). For Chicken Gravy: Boneless chicken pieces: 500 grams Salt: 1 teaspoon Turmeric powder: 1 teaspoon Red chilli powder: 3 teaspoons Spices (garam masala powder): 1 teaspoon Mint leaves: 2 tablespoons Chopped coriander: 2 tablespoons Whipped curd: 1 tea cup or 125 grams (standard cup – ½ cup) Cooking oil: 2 tablespoons Sliced onions: 1 tablespoon Ginger garlic paste: 1 tablespoon Procedure: 1. Wash and drain chicken pieces. 2. Add salt, turmeric powder, red chilli powder, spices or garam masala powder, chopped coriander, mint leaves and whipped curd. 3. Mix well and leave this chicken for marination for about one hour. 4. After one hour of marinating the chicken pieces, add oil to a pan. 5. Add thinly sliced onions. Stir fry till the onions turn light brown. 6. Add ginger garlic paste. Stir fry for 30 seconds. 7. Add the marinated chicken pieces. Mix well and close the lid. 8. Cook on medium to low flame till the chicken pieces get very tender. 9. Stir fry the chicken till the oil separates. 10. Switch off the flame and mash thoroughly. For Cooking Crushed or Broken Wheat (haleem rawa or daliya): Ingredients: Broken/crushed/crackled wheat or haleem rawa/daliya: 250 grams Split red lentils (masoor dal): a handful Split green gram (moong dal): a handful Split Bengal gram (chana dal): a handful Split black gram (maash dal/urad dal): a handful Split red gram/pigeon pea lentils (tuvar/toor dal): a handful Water: 2 litres Procedure: 1. To a frying pan, add split red lentils or masoor dal, split green gram or moong dal, split Bengal gram or chana dal, split black gram or maash or urad dal, pigeon pea lentils or split red gram or tuvar dal and roast till golden brown. 2. Remove from the pan and keep aside. 3. To a cooking pan, add washed broken or crushed wheat or haleem rawa. 4. Add roasted and washed lentils. 5. Add 2 litres of water and close the lid. 6. Cook on medium to low flame till the wheat and lentils get tender. Stir frequently to prevent burning. 7. Switch off the flame and leave it to cool. 8. When wheat and lentils cool down, mash roughly using a hand blender or a mixer grinder. Final Preparation of Haleem (blending of chicken and crushed wheat): Ingredients: Cooked and mashed chicken Cooked and ground crushed wheat Chopped coriander: ½ teacup Chopped mint leaves: ½ teacup Salt: 3 teaspoons (add only 2 teaspoons initially and later add more salt as per the requirement) Spices (garam masala powder): 1 ½ teaspoon Black pepper powder: 2 ½ teaspoons Clarified butter (pure ghee): 2 tablespoons Cooked oil (which we used for frying the onions and cashews): 3 tablespoons Half of the fried and crushed onions Procedure: 1. To the ground broken wheat and lentils, add mashed chicken. 2. Add chopped coriander, chopped mint leaves, salt, spices or garam masala powder, black pepper powder, clarified butter or pure ghee, cooked oil and add half of the fried and crushed onions. 3. Cook on medium flame while mixing or blending thoroughly for about 5 minutes. 4. Simmer for about 15 to 20 minutes, keep stirring in between to prevent burning. 5. Switch off the flame and dish out the haleem. For Garnishing: Ingredients: Clarified butter/pure ghee Chopped coriander Chopped mint leaves Half of the fried and crushed onions Fried cashews Procedure: 1. Dish out the cooked haleem and garnish with clarified butter or pure ghee, chopped mint leaves, chopped coriander, fried and crushed onions and fried cashews. Chicken Haleem is ready.