Masterclass – Make Chicken Haleem at home

I have always associated the month of Ramadan with  Iftar walks and food.  The kheema samosas, seekh kababs and sight and aromas of meat smoldering away on heated stones:the patthar gosht.  However nothing comes close to the iconic status of the haleem.  Typically made with red meat, haleem is a porridge like food which which is a complete food by itself.   Lentils, cereals along with meat, fat, spices is simmered away for almost 24 hours till everything melts down into this porridge.  Loaded with flavors and calories, haleem ie like a manna from heaven (pun intended)when a person follows the Ramadan fast till sun down and the body needs the necessary ingredients.  This is like a shot in the arm for a starving body.

These days haleem has evolved (or mutated?) into different forms including chicken, duck, prawns and even vegetables (shudder !!) like jackfruit.

I have accepted to a level that I use chicken and  I have this almost down to a formula now so you can’t go wrong.. A typical haleem is a long tedious process of pounding and stirring that goes easily for a few hours, even for a day.  The process I will show is an easy one is very quick with a pressure cooker.  Yeah yeah I am a cooker kind of guy and no patience for the old ways. You can have a haleem ready in under 1.5 hours.   Lets begin shall we?

How to make chicken haleem?

Ingredients

1. Chicken – Half kg..  I separated the pieces from the bones.
2. A few cloves, cardamom (both black and green), star anise, cinnamon and pepper, shashi jeera, regular jeera. dried rose petals and wait for the next step. It comes to a teaspoon when ground.
3. 1 tsp toor dal,masoor dal, sesame seeds urad dal, channa dal, 1/4 cup barley and 1/2 cup of broken wheat (dalia). Grind them 2 and 3 all together to form a fine powder.
4. Fried onions…  This is really easy the OPOS way.  Just add about 4 tablespoon of oil and a few drops of ghee for the flavor in a pressure cooker and blast it for 3-4 minutes. You will not get any whistle so keep track of the time. Use a timer for safer option. After 4 minutes  switch of stove. remove the cooker lid and put in the sliced onions,stir and closed the lid for some more time.  After about 2 minutes you will find the onions a lovely caramelized color and a brilliant aroma. Keep stirring and frying till dark golden.  Keep some separate for adding it to the haleem later.  Pro tip – a little sugar helps  caramelize faster and adds a lovely sweetness. Just a pinch will do.
5. Green chillies about 5 or more if you like it a little more spicy
6. Ginger garlic paste – about 2 tablespoon..  Homemade is more flavorful than a shop bought one.
7. Curd (optinal)
8. Coriander and mint leaves – about 1 cup of both

Lets make the haleem!

1. Take the dals and broken wheat and mix it with the spices… Grind it to a fine powder.  This helps in getting a fine smooth texture of the haleem. You can also avoid the soaking this way.
2. Boil the chicken pieces and bones in the pressure cooker with 4-5 cups of water and a little water. Let it go to about 6-7 whistles or more for getting a flavorful stock. Add a pinch of salt for flavor
3. Remove all liquids as much as possible, dry the cooker, add two tbsp of ghee. Add in the fried onions, chillies, ginger garlic paste, some fresh rose petals (if available, it’s not a show stopper) and curd (optional), salt, chicken pieces (without the bones) and mix well till your nose starts quivering with excitement, you start salivating and you might have a rude entry by your neighbour asking what’s cookin.  Throw the neighbour out and continue
4.  Add the stock and stir for a while and then add the powder of the lentils and spice and keep stirring continuously so it does not form any lumps. Be careful since the bubbles are really hot. Once it comes to a boil close the lid and blast it on high for 2-3 whistles..  Then cook it on low for about 45 mins. This ensures the chicken is completely demolished and easy to mash further.   Since this mixture will really absorb the liquid, put in more of the stock to be safe.  Keep checking for salt at every stage.. TASTE TASTE TASTE
5.  Remove the lid carefully after 45 minutes and make sure you don’t put your face close to it while doing this. The stove is still on. You will definitely get your nose burnt.  Safety first, smelling can come later
6. Now take your potato or pav bhaji masher and slowly start mashing it.  Slow is the key. Good things comes to those who are patient.  Keep doing it and if you are tired, catch your partner and threaten him/her of not getting the haleem if they don’t help.  That usually works.  If you think the mixture is getting too thick and unwieldy you can add a little stock to lighten it up. Keep mashing. A stage where the chicken gets shredded will tempt you to stop. Nope you shouldn’t.. Keep mashing away till even that breaks down…   This is a stage when I stop since I don’t like too pasty a consistency. I do like a little bite in my haleem. You can continue or you can stop. Your choice or your hands.    You get a porridge like smooth consistency and a little pieces of the chicken..  Give it a good stir, add a cup of lemon juice and give a stir again.
7. Fry some cashews in ghee till golden  (the word here is golden, not black! both for onions and cashews)
8. Serve the haleem in a bowl, and top it with cashews, finely cut coriander leaves and fried onions… Done. That’s for your partner, You get to eat the rest from the cooker which is all yours, After all you made it !

This uses less ghee than a traditional haleem and also much less time. Let me know how it turned out.

Inspired from Vahrewah Chef