 |
Prep Time: 30 Minutes Cook Time: 130 Minutes |
Ready In: 160 Minutes Servings: 6 |
|
Tasty yummy yummy Ingredients:
250 g skinless chicken |
4 tablespoons cooking oil |
50 g barley |
30 g channa dal |
30 g moong lentils |
20 g red lentils (masoor) |
30 g urad lentils (mash) |
150 g onions, finely sliced |
laziza haleem masala, to your taste |
green coriander, to your taste |
mint, to your taste |
ginger, to your taste |
lemon, to your taste |
Directions:
1. Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
2. In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
3. Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.
4. Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
5. Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.
|
|