Hyderabadi Chicken Haleem/Harees

Here comes a very famous Hyderabadi recipe called Haleem. Haleem is made of wheat,meat (chicken,mutton), lentils and few spices, now a days even Oats are used in the preparation.Haleem is quite famous and usually sold in most of the restaurants and roadside during Ramadan Month.As Haleem provides proteins,fibre and carbohydrates from meat, grains and lentils,is usually taken after breaking the fast in Ramadan for quick energy and filling.

Haleem is traditionally cooked in large, wood-fired cauldrons and is cooked for 6 to 8 hours stirring and after so much stirring the consistency will be like paste with blended flavours of spices.The longer you cook the tastier it would be. Here is my mom's recipe which she makes at home. we won't cook that long if making at home, so check the ingredients and recipe.

You may also like to check other Hyderabadi Recipes like Hyderabadi Dahi Vada, Hyderabadi Bagara Baingan, Khubani Ka Meetha and others

Today our tourist spot in Hyderabad is Hussian Sagar

PC: Google Search (Hussain Sagar)

Hussian Sagar is an artificial lake which is spread across 5.7square km area and holds water perennially fed by canals from Musi river.It was built by Ibrahim Quli Qutub Shah in 1563 on River Musi and it is named after Hussain Shah Wali, who helped design it. Hussain Sagar was the main source of water supply to Hyderabad but now has become the main sewage collection zone of the twin cities of Hyderabad and Secunderabad. A large monolithic statue of the Gautama Buddha, was erected in 1992 which was established by senior N.T.R and it stands in an island in the middle of the lake.
There are interesting places nearby like Lumbini Park, Birla Mandir, Sanjeevaiah Park, Prasad's IMAX, NTR Gardens and Statues of Icons of Telugu culture for the visits.

OO that was lots of history, lets see the recipe now.

Level: Easy
Total time: 2 hr
Serves: 6
1 cup:250 ml

Ingredients

List 1:

Oil: 2 tablespoons

Tomato: 1 small

Chicken: 500 gms

Ginger Garlic Paste: 2 tablespoons

Plain thick Yogurt: 2 tablespoons

Green Chillies: 2-3

Turmeric Powder: 1/2 teaspoon

Red Chilli Powder: 1 teaspoon

Salt: 1 teaspoon

water: 1/2 cup

List 2:

Coarse Crushed Wheat/ Goduma Ravva / Ghem ka Ravva: 170 gm

Water: 6 cups

Chana Dal / Split Bengal Gram:2 tablespoon

Moong Dal / split washed green gram: 2 tablespoon

Urad Dal/ washed Black gram: 2 tablespoon

Toor Dal/ Split Pigeon Peas : 2 tablespoon

Salt: 1 teaspoon

List 3:

Black Pepper powder : 1 teaspoon( to taste)

Garam Masala Powder: 1 teaspoon

Garnish:

Chopped Mint

Chopped Coriander

Fried Onions

Lemon

Fried Cashews

Butter/Ghee

Mirchi Tadka ( heat oil/ghee and turn off the heat and add Chilli powder)-- optional

Directions

Part 1:
In a pressure cooker add oil and ginger garlic paste and fry for 2 mins until it turns brown. Now add chopped tomato and cook until soft. 
Now add rest of the ingredients from List 1 and pressure cook for 4-5 whistles or until the chicken leaves the bones or until chicken is overcooked.
Once the cooker is cooled down completely. Remove the bones from chicken with hand and keep it safe. 
Now take the chicken pieces and blend it for 10 secs.
Mix in the bones in the processed chicken.
Part 2:

While your chicken is cooking, In another pressure cooker add the List 2 ingredients and pressure cook for 2 whistles or until the wheat is mushy.

Let the cooker cools down completely and then blend the mixture to fine paste(Add water if required).

Part 3:

In a big heavy bottom pan mix together the chicken mixture and wheat mixture.
Add list 3 ingredients and 3-4 cups of water and cook on high heat until the mixture starts to bubble. Now turn the heat to medium and cook for another 20-30 minutes. 
Serve hot and garnish it with garnish ingredients.

Tips

• You can use boneless chicken also if you like but the bones realises beautiful taste to haleem.
• It is very important that you stir in between frequently otherwise haleem sticks to the bottom of the pan.
• Once your haleem cools down its consistency will be going to thicken up.

Wanna try....let set go..