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.