My 1 hour easy chicken haleem

Ingredients

  • 600 grams skinless chicken
  •  2 tbsp Yellow split lentils(chana dal)
  • 2 tbsp Red split lentils(masoor dal)
  • 2 tbsp Split green lentils(moong dal)
  • 2 tbsp Split white lentils(urad dal)
  • 2 tbsp Barley
  • 3 tbsp Whole wheat
  • 5 Cardamon pod
  • 3 inch Cinnamon stick
  • 8 Cloves
  • 1 tsp Whole coriander
  • 1 tsp Cumin
  • 1 tsp Whole black peppercorns
  •  1/2 tsp Caraway (shahi jeera)
  • 2 tbsp Garam masala powder
  • 1 large size Onion
  • 4-5 Green chillies
  • 1 tbsp Red chilli powder
  • 2 tbsp Ginger garlic paste
  • 4 tbsp Chopped fresh coriander
  • 4 tbsp Chopped fresh mint
  • 2 tbsp clarified butter(ghee)
  • 5 tbsp oil
  • Salt
  • 1 Lime
  • 1 inch fresh ginger
  • 6 cup Water

Instructions:

Heat up the oil in a large pressure cooker in medium flame. ( This is recommended since my Haleem is intended to be on the table within one hour). Fry the onion till it turns golden brown and take out some  to use it for garnishing at a later time.

Grind all the masalas and put it in the pressure cooker along with the fried onions for 30 seconds.

Coarsely grind all the pulses.( Normally I soak all the pulses overnight and coarsely grind and freeze them so that i can use  them anytime. I prefer it this way since they get cook much faster) Mix the pulses in the presser cooker for 2 to 3 minutes

Now add the chicken and saute them for 2-3 minutes. At this point , you can add fresh coriander and mint leaves ( make sure you save some for garnishing ).

Add green chili, red chili powder, ginger garlic paste and salt.

Add 6 cups of  water.

 

On the first pressure whistle, lower the flame and cook for 20 mins. You can turn off the heat now and wait till the pressure goes off completely .

Now open the pressure cooker and put it in a low flame. Take a potato masher and mash the haleem inside the cooker itself.

Take out all the bones from the cooker and discard them.

Continue to mash the haleem inside the cooker till you start getting a smooth haleem texture. This may take a good 10-15 minutes.

You can then turn off the flame and put garam masala and 2 tbsp clarified butter (you can add more ghee if you want) and stir it well.

For garnishing,  cut the ginger in long stripes, cut the lime in wedge, use fried onions,mint leaves and coriander.

Your chicken Haleem is hot and ready now. Make sure you serve it hot to get the best out of the haleem.

 

 

 
My 1 hour easy chicken haleem
Author: 
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 600 grams skinless chicken
  • 2 tbsp Yellow split lentils(chana dal)
  • 2 tbsp Red split lentils(masoor dal)
  • 2 tbsp Split green lentils(moong dal)
  • 2 tbsp Split white lentils(urad dal)
  • 2 tbsp Barley
  • 3 tbsp Whole wheat
  • 5 Cardamon pod
  • 3 inch Cinnamon stick
  • 8 Cloves
  • 1 tsp Whole coriander
  • 1 tsp Cumin
  • 1 tsp Whole black peppercorns
  • ½ tsp Caraway (shahi jeera)
  • 2 tbsp Garam masala powder
  • 1 large size Onion
  • 4-5 Green chillies
  • 1 tbsp Red chilli powder
  • 2 tbsp Ginger garlic paste
  • 4 tbsp Chopped fresh coriander
  • 4 tbsp Chopped fresh mint
  • 2 tbsp clarified butter(ghee)
  • 5 tbsp oil
  • Salt
  • 1 Lime
  • 1 inch fresh ginger
  • 6 cup Water
Instructions
  1. Heat up the oil in a large pressure cooker in medium flame.
  2. Fry the onion till it turns golden brown and take out some  to use it for garnishing at a later time.
  3. Grind all the masalas and put it in the pressure cooker along with the fried onions for 30 seconds.
  4. Coarsely grind all the pulses.
  5. Mix the pulses in the presser cooker for 2 to 3 minutes
  6. Now add the chicken and saute them for 2-3 minutes.
  7. At this point , you can add fresh coriander and mint leaves ( make sure you save some for garnishing ).
  8. Add green chili, red chili powder, ginger garlic paste and salt.
  9. Add 6 cups of  water.
  10. On the first pressure whistle, lower the flame and cook for 20 mins.
  11. You can turn off the heat now and wait till the pressure goes off completely .
  12. Now open the pressure cooker and put it in a low flame.
  13. Take a potato masher and mash the haleem inside the cooker itself.
  14. Take out all the bones from the cooker and discard them.
  15. Continue to mash the haleem inside the cooker till you start getting a smooth haleem texture. This may take a good 10-15 minutes.
  16. You can then turn off the flame and put garam masala and 2 tbsp clarified butter (you can add more ghee if you want) and stir it well.
  17. For garnishing,  cut the ginger in long stripes, cut the lime in wedge, use fried onions,mint leaves and coriander.

  My fusion Mutton Rogan Josh

Ingredients

  • 750 gms of mutton with bones
  • 2-3 bay leaves
  • 3 green cardamom pods
  • 1 black cardamom pods
  • 4 cloves
  • 1 tbsp fennel seeds
  • mace – few threads
  •  3 inches indian cinnamon stick
  • 1/2 tsp of asafetida
  • 1 1/2 tbsp of dry ginger powder
  • 3 tbsp of paprika (kashmiri lal mirch)
  • 1 tbsp of hot chilli powder or you can according to your spice level
  • 3 tbsp of yogurt
  • 1 tbsp of lime juice
  • 4 tbsp of mustard oil

Instructions:

Ok , It’s Rohan Josh day today , Lets start by marinating the mutton for 2-4 hours with yogurt and lime.  Below is a picture of my mutton marination.

In a heavy cooking pot or pressure cooker, put oil in a high flame. Wait for the smoke to get released from the oil. As we are using mustard oil, it is recommended that you put on high flames to cook out the raw smell of the mustard oil. Lower the flame once you reach the smoke point.

Put the whole masala in the oil along with the asafoetida. Make sure you do not burn the masala. Its might just take 2-3  seconds to cook the masala in oil.

At this time , you can put the marinated meat. You should switch on to high flame once you put the mutton. Cook for 5 minutes at high flames. Put all the powder masala (kashmiri lal mirch,hot chilli powder, ginger powder) along with garlic cloves ( you can omit this based on your choice)

Cook for 2 minutes after which you can pour  4-5 cups of water into the pot or cooker. You can put the lid on and continue to cook for 45-60 minutes (This generally depends on the meat) at low flames.   If you are cooking this on a cooker, this will be equivalent to 5-7 whistles. Wait for the pressure to get off completely.

Now you can serve your Rohan Josh with Nan or Roti, I love it with white rice anytime. I hope you find this straight and simple, Do let me know if you ever try this. All the best !!