Chicken Haleem is a quick pressure cooker recipe unlocks the flavors in a moment. This recipe delivers that authentic Haleem experience in under an hour, making it perfect for busy evenings, throughout Ramadan, which starts on March 11th 2024.
Take a bowl and add 1 cup of wheat rava.
Add 2 tablespoons of each (massor dal, chana dal, moong dal, split pigeon peas, urad dal and basmati rice).
Rinse the water and add the soaked dal to the pressure cooker.
Add 3 pinches of turmeric and pour 3 glasses of water and mix.
Cover the lid and pressure cook for 4 whistles.
Add 1 tablespoon of salt and mash until it gets a smooth texture, set aside.
Heat 1/4 cup of oil and 2 tablespoons of butter in pressure cooker.
Add 1/4 cup of cashew nuts and 1/4 cup oh almonds.
Fry until it turns light golden and set aside.
Set aside half of the fried onions for garnish.
Add 1/4 cup of ginger and garlic paste fry until the raw smell goes.
Add 6 green chillies and 750 g of boneless chicken.
Fry for a minute over a medium flame.
Add 1 tablespoon of salt, 1/4 teaspoon of turmeric and 1 tablespoon of red chilli powder.
Add 1 tablespoon of each(cumin powder, coriander powder and garam masala powder).
Stir well and fry for a minute.
Add 1/2 cup of mint leaves and 1 cup of coriander leaves.
Add a cup of beaten curd mix well.
Pour 3 glasses of water mix. Pressure cook for 5 whistles.
When the pressure goes completely open the lid, separate the chicken pieces, and shred them.
Add shredded chicken in the pressure cooker and mash.
Add 1 1/2 tablespoon of lemon juice, mashed dal and 1/4 cup of ghee mash all of them.
Mash until it comes to glue paste and its perfect consistency.
Our tasty chicken haleem is ready to serve.
Take into a serving bowl and garnish with fried onions, cashew nuts and almonds.
Also garnish with lemon wedges, mint, and coriander leaves.
Serve hot and enjoy this Ramadan iftar.
The flavors of Haleem develop further overnight, so make a big batch refrigerate and enjoy it throughout the week.