Chicken Haleem - Meaty Lentils Stew

Chicken Haleem - Meaty Lentils Stew!

Haleem is a snack food famous in Pakistan and India. It is sold out in small thela shops all year around. A special dish prepared at homes as well.

In mostly areas, people make it all the night and serve in the morning as a breakfast along with naans or boiled rice. It's tradition in Pakistani old cities especially in Lahore.

It is made of wheat or barley, meat (usually of beef or chicken), lentils and spices, rice is also used. Some also use corns.

This meaty lentils stew slowly cooked for 4 to 6 hours, which results in a thick chunky consistency, blending the flavors of spices, meat, barley and wheat.

If you have to arrange a big family dinner then instead of making a variety of dishes, serve this mouth watering dish with naan and let them all enjoy this finger licking dish.

Here is the recipe that I Iearnt from my beloved Nano (grand mother).

Ingredients:

For Lentils:

1cup wheat (گندم, گیہوں)
¼ cup millet (باجرہ)
½ cup gram lentils (چنادال)
¼ cup red lentils (دال مسور)
¼ cup white bean lentils (دال ماش)
¼ cup yellow bean lentils (دال مونگ)
¼ cup rice (چاول)
2 tbsp salt
1 tsp turmeric powder
3 to 4 liters of water

For Chicken Stock:

1 kg chicken along with bones
½ cup oil
2 tbsp ginger garlic paste
1 tbsp salt
1.5 tbsp red chilli powder
½ tsp turmeric powder
1 tbsp garam masala powder
3 to 4 glass water
1 tbsp chat masala
1 tbsp corriander powder

For Bhagar or Tarka:

1 cup cooking oil
2 medium onions (sliced)

For Serving:

Fried onions
Chopped green chillis
Julian of ginger
Fresh Lemon
Chat masala

Check recipe for Chat Masala: https://youtu.be/C-7BSzO_uMw

Method:

Clean all the lentils and soak overnight in a wide bowl.

In the morning, take a wide bottom pot (pateela), add 3 to 4 liters water along with 2 tbsp salt and 1 tsp turmeric powder. Add soaked lentils. Cover and cook on medium to low heat. It takes 2 to 3 hours to well cooked.

Meanwhile In a pot, heat 1 cup oil, add ginger garlic paste and chicken, bhoonify chicken till it changes color into white. Add spices (salt, red chilli powder, turmeric powder, garam masala powder). Give it a minute. Then add 3 to 4 glass water. Cover and cook on medium heat for 20 minutes.

After 20 minutes to cook, separate chicken and stock. Set the stock a side to later use in lentils. Shred the chicken and discard bones. Set it a side.

On the other hand, Check the lentils. After 3 hours to cook, lentils seems cracked and well cooked. Water is reduced half. Now blend it roughly by using electric blender or hand blender.

Now it looks like chunky paste. Then add shredded chicken, and blend again. Add remaining chicken stock and mix well. Cook for 30 minutes more or till gets desired consistancy.

Add more hot water if needed. Test the salt by tasting it and adjust according to your taste. Add coriander powder and chat masala powder and mix.

In a frying pan, heat 1 cup cooking oil, add onions and fry on low heat. When looks dark golden, put in haleem and mix well.

Garnish with fried onions, chopped green chillis, julian ginger and lemon. Sprinkle some chat masala and Serve hot with naan or rice.

Njoy!

Chicken Haleem - Meaty Lentils Stew