Easy Chicken Haleem

Ingredients

• 0.125 cup Chana dal (Washed and soaked overnight)
• 0.125 cup Maash dal (Washed and soaked overnight)
• 2 tbsp Masoor dal (Washed and soaked overnight)
• 1 tbsp Moong dal (Washed and soaked overnight)
• 2 tbsp Basmati rice (Washed and soaked overnight)
• 0.25 cup Pearl barley (Washed and soaked overnight)
• 0.5 cup Wheat grains (Washed and soaked overnight)
• Salt (For cooking the grains, plus more to adjust)
• Turmeric (For cooking the grains)
• 250 g Boneless chicken
• 2 Onions (Large, sliced; most is reserved for garnish)
• 1 tsp Ginger-garlic paste
• 1 tsp Salt (For the chicken; adjust again at the end)
• 1 tsp Red chili powder (Adjust to taste)
• 1 tsp Turmeric
• 1 tsp Coriander powder
• 0.5 packet Shan Haleem Masala (Approximately half a packet)
• 2 tbsp Yogurt
• Cooking oil (For frying the sliced onions)
• Ghee (For the fried-onion tarka)
• Chaat masala (For serving)
• Fresh coriander (Chopped, for serving)
• Fresh mint (Chopped, for serving)
• Fresh ginger (Cut into juliennes, for serving)
• Green chilies (For serving)
• Lemon (Cut into wedges, for serving)

Steps

1. 1

   Wash the chana dal, maash dal, masoor dal, moong dal, basmati rice, pearl barley, and wheat grains well. Soak them overnight.

2. 2

   The next morning, transfer the soaked grains and lentils to a large pot or pressure cooker. Add salt, turmeric, and enough water to cook them. Cook until completely tender—about 3 hours on the stove or 30 minutes in a pressure cooker. Stir occasionally, add more water if needed, and monitor the pressure cooker carefully.

3. 3

   Heat oil in a large pan and fry the sliced onions until browned and crisp.

4. 4

   Remove about three-quarters of the fried onions from the pan and set them aside for the garnish and tarka.

5. 5

   Add the ginger-garlic paste to the remaining onions and oil in the pan. Cook briefly until fragrant.

6. 6

   Add the boneless chicken and mix well to coat it with the onion mixture.

7. 7

   Add the salt, red chili powder, turmeric, coriander powder, and approximately half a packet of Shan Haleem Masala. Mix thoroughly.

8. 8

   Add the yogurt and enough water to cook the chicken. Stir to combine.

9. 9

   Cook for 10–15 minutes, until the chicken is completely tender.

10. 10

    Add the cooked lentil-and-grain mixture to the chicken.

11. 11

    Using a hand blender, pulverize the haleem for about 1 minute. Do not blend it completely smooth; retain a slightly coarse, rustic texture.

12. 12

    Adjust the salt, chili, and water to reach the desired flavor and consistency.

13. 13

    Heat ghee and give the haleem a tarka with the reserved fried onions.

14. 14

    Serve with chaat masala, chopped coriander and mint, ginger juliennes, green chilies, lemon wedges, and additional fried onions.

Notes

The grains and lentils require overnight soaking. The source gives both stovetop and pressure-cooker cooking options for the soaked mixture: approximately 3 hours on the stove or 30 minutes in a pressure cooker. Add water as needed while cooking and blending; the source does not specify an exact amount.

Nutrition per serving

• main
• South Asian
• Pakistani
• chicken
• one-pot
• pressure-cooker
• comfort food
• high-protein