When i was kid we used to eat haleem once or twice during ramazan and in my mom's friend's kids marriages. I remember my mom too made this at home. Now during ramazan you get to see many irani cafes and small restaurants sell haleem. At some outlets one has to stand in a queue to buy haleem. They are many famous restaurants who sell haleem like Pista house,
cafe 555, Shah Ghouse, cafe bahar, sarvi, paradise and bawarchi.
I ate haleem 3 years back before coming to Canada and my fb page is getting flooded with haleem pics this year. I was going into self pity mode. Then i thought let me check if my favourite chef did any video of haleem. Woh allll he did chicken and mutton haleem videos and he makes it so simple too. I love Vah reh vah chef and he is a boon for the people who are living outside and don't have access to hyderabadi food in particular street food. I may be wrong in saying haleem as street food but the haleem outlets can be found in each and every corner of the gallis in hyderabad.
Making haleem is a tedious process and it does take much time. But the end results will be superb and worth the time invested in making this. This is a quick method of making haleem from sanjay thuma of vah reh vah chef. Here goes the recipe and the ingredients:-
Ingredients:-
Lentil and masala powder
Kabab chinni 10
Pepper 10
Cinammon 1 inch
Cloves 2
Shahi zeera 1/4 tsp
Green cardamom 3
Cummin 1/4 tsp
Udad dal 2 tbsp
Seasame seeds 1 tbsp
Moong dal 2 tbsp
Masoor dal 2 tbsp
Channa dal 2 tbsp
Almonds 10
Oats 3 tbsp
Broken wheat / dahlia/godum rava 1/2 cup
Make powder of all the above
Chicken bone less
Ghee 5 tbps
Green chillies 5
Onion 2
Ginger garlic paste 2 tbsp
Curd 2 tbsp
Chicken stock 2 cups
Mint leaves chopped
Coriander leaves chopped
Lime juice 1 tbsp
Boiled egg
Cashew
Salt to taste
Slice onions and deep fry them.
Method:-
Take ghee in a cooker. Add ginger garlic paste. Saute until ginger garlic paste loose its raw smell.
Now add chicken. Mix well. Add chicken stock. Add fried onions and keep some aside for garnishing.
Add curd,green chillies,chopped coriender and mint. Add salt.
Mix well. Now add the lentil and masala powder. Mix while adding the powder.
Let it come to boil. Mix throughly. Cover the cooker with the lid and cook for 2 whistle.
After 2 whistle reduce the flame to slow and cook for 45 minutes.
After 45 minutes with a potato masher mash the chicken.
Mix throughly, adjust salt.
Once you get the right consistecny add the rest of the ghee and lime juice.
Serve haleem with egg,fried onions and cashew.
Believe me this is very simple, only hard part is mashing with the potato masher. As you mash it while it is getting cooked, there are chance of the steam hitting your hand so be careful. What i did is i switched off the stove, placed the cooker on the floor and i mashed it with potato masher, it doesnt take much time as chicken is cooked for 45 minutes.
