CHICKEN HALEEM
Ingerdients:
1: chicken boneless 1 kg (cut in cubes)
2: chana daal 1&1/2 cup
3: barley 1&1/2 cup (or wheat)
4: masoor daal 1/2 cup
5: mung daal 1/2 cup
6: salt 1&1/2 tbs
7: red chilli powder 1&1/2 tbs
8: turmeric 1 tbs
9: black pepper corn 1 tbs
10:bay leaves 6
11:coriander seeds 1tbs
12:ginger & garlic powder 1 tbs
13:onions 1 cup
14:cloves 1 tsp
15:black cumin seeds 1 tbs
16:white cumin seeds 1 tbs
17:onion 1 medium (sliced)
18:fresh ginger 3 inch piece
19:lemon 1
20:green chilli 6
21:ghee 3 cups
22:water 1500ml
Recipe:
1: soak all the lentils in warm water for 2 hour.
2: slice the onions, ginger, green chilli cut the lemon in 4 and keep aside.
3: grind all the whole spices to a powder and mix it with the powder spices and keep aside (you can use less red chilli powder if u life it mild).
4: heat the 2 cup ghee in a pressure cooker add the chicken and fry so that it changes colour, now add the grinned spices mix well.
5: now add the lentils, water mix and lock the lid and place the weight so the it can built pressure, when the weight moves time it for 40 minutes high flame.
6: after 40 minutes remove the weight to release the air (please the leave the kitchen at this stage).
7: after opening the lid leave it to cool down (then grid it)and place it in a larger pot and keep the flame on low to medium and keep stirring keep aside.
8: heat the remaining ghee 1 cup and add the sliced onion and fry till golden on high flame.
9: add the fried onion and the ghee to the grinned chicken mix, mix well.
10:when serving garnish with green chilli, ginger and lemon .