CHICKEN HALEEM

Chicken Haleem image

The city of Hyderabad in southern India is known for its delectable haleem, which is available only during Ramadan. It consists of chicken (or lamb) with lentils and spices, slow-cooked to a thick soup consistency.

Provided by lucky

Time 10h35m

Yield 4

Number Of Ingredients 20

Ingredients

3 tablespoons ghee (clarified butter)
2 medium onions, sliced
2 pods cardamom
5 whole cloves
1 (1 inch) piece cinnamon stick
2 large bay leaves
1 teaspoon cumin seeds
1 tablespoon ginger paste
1 tablespoon garlic paste
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
½ teaspoon salt, or more to taste
2 tablespoons split chick peas (chana dal), soaked
2 tablespoons split mung beans with skin (moong dal), soaked
3 tablespoons roasted split chickpeas (dalia), soaked
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon garam masala
3 cups water
3 tablespoons chopped fresh cilantro
10 leaves fresh mint, chopped

Steps:

Heat ghee in a skillet over medium-low heat. Add onions, cardamoms, cloves, cinnamon stick, bay leaves, and cumin seeds. Cook and stir until onions are lightly browned, about 5 minutes. Add ginger paste and garlic paste and continue to saute for 2 minutes. Add chicken and 1/2 teaspoon salt; cook and stir until chicken is lightly browned, about 5 minutes.
Transfer mixture to a slow cooker. Add chana dal, moong dal, dalia, cayenne pepper, turmeric, and garam masala. Pour water on top and mix to combine.
Cook on Low for 10 to 12 hours, mixing in cilantro and mint 30 minutes before the end of the cook time.
Remove bay leaves and cinnamon stick. Use a hand blender to lightly blend mixture, or skip this step of you like your haleem chunky. Serve hot.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 19.5 g, Cholesterol 93 mg, Fat 18.3 g, Fiber 5.6 g, Protein 23.7 g, SaturatedFat 8.2 g, Sodium 493.5 mg, Sugar 4 g