Haleem

About Haleem

Ingredients

• Medium sized chicken 1
• Wheat, soaked for 3 to 4 hours 250 gms
• Large onion 1
• Green chillies 6
• Ginger 2 inch
• Garlic cloves 6
• Ghee ½ cup
• Milk few drops
• Garam masala powder 2 tsps
• Turmeric powder ½ tsp
• Red chilli powder to taste
• Salt to taste
• Almonds 25 gms
• Cashewnuts 25 gms
• Pistachios 25 gms
• Walnuts 25 gms
• Lemons 2
• Spring onions, cut into thin rings 2
• Fresh coriander leaves, chopped a few

How to Make Haleem (Stepwise Photos)

Method

1. Debone the chicken and cut into thin slices. Boil sufficient water in a deep non-stick pan, add chicken and cook till soft, drain and grind to a fine paste.
2. Boil sufficient water in another deep non-stick pan, add the chicken bones and boil for 30 minutes. Strain into another deep non-stick pan.
3. Drain and add wheat to the chicken stock and cook till very soft. Strain and mash to a smooth paste.
4. Grind onion, green chillies, ginger and garlic to a fine paste in a blender.
5. Heat ghee in yet another non-stick pan, add the onion paste and saute, sprinkling a little milk now and then, till the ghee floats to the top.
6. Meanwhile roast almonds, cashewnuts, pistachios and walnuts till light golden in a shallow non-stick pan. Cool and pound to a coarse powder in a mortar-pestle.
7. Add the chicken paste to the onion paste and saute till the mixture turns golden. Add garam masala powder, turmeric powder, red chilli powder, salt and nut powder and wheat paste and saute on low heat till the mixture leaves the sides of the pan.
8. Transfer into a serving bowl and squeeze the juice of one lemon.
9. Cut the other lemon into thin slices. Garnish the Haleem with lemon slices, spring onion rings and coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps