Haleem

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I learnt to make Haleem from my maternal aunt,  Naima aunty who is a fabulous cook herself.. In Mysore Haleem is not a very popular dish instead we have the Khichda which is a combination of rice, pulses , spices and meat  cooked on a slow fire. I love the taste of Haleem and the subtle blend of the spices and the awesome flavor. Here goes the recipe.

Ingredients

Broken wheat Dalia or Lapsi - 1.5 cups

Chicken boneless - 500 g

Onion chopped - 2 large

Green Chillies - Slit - 2 nos

Tomatoes - 2-3 medium sized, Chopped fine or coarsely ground

Ginger garlic paste - 2 tsp

Ghee - 1 tbsp.

Oil - 3-4 tbsp.

Turmeric Powder - 1/4 tsp

Red chilli powder - 2 tsp

Coriander Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Peppercorns - 4-5

Zeera / Cummin Seeds - 1tsp

Salt to taste

Garnish :

Coriander - Quarter cup,  finely chopped

Lemon Slices

Pudina / Mint leaves - quarter cup


  1.  Add 3 cups water to dalia  and pressure cook after adding salt, Zeera, peppercorns and ghee.
  2. In a separate large pan or handi, heat oil
  3. Add the onion and fry until brown and crisp. At this point, you may set aside few fried onion slices for garnish. ( Drain oil on a paper towel to retain the crispness)
  4. To the fried onions in the pan, add slit green chilies followed by the ginger garlic paste.
  5. Saute well. Add the cubed chicken pieces and salt
  6. Continue cooking on a medium flame for 5 -6 mins
  7. Add the spice powders and mix well
  8. Add the chopped tomatoes. Cover the pan and cook on a low flame until the tomatoes are soft and oil traces can be seen at the sides of the masala.
  9. Check whether the chicken is cooked. With the back of the spoon, roughly mash the chicken and blend with the sautéed masala 
  10. Add the dalia. Mix well and adjust seasonings
  11. Cover the pan and cook for 15-20 mins on a low flame until the mixture is well blended and thickened.
  12. Serve hot garnished with Lemon slices, finely chopped onion, chopped mint and coriander









 

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