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Harees (Haleem)
Method
- Cut the chicken into medium pieces along the muscle and marinate it in the curd mixed with 1/2 teaspoon salt, chilli powder and a little turmeric for 2 hours
- Set aside a cup of chopped onions the rest should be deep fried till golden brown and set aside
- Take the red grams and lentils and boil them with a little turmeric for about 20 minutes or till you get 4 whistles (no salt should be added else the lentils will not get boiled) and set aside
- In a cooker take the oil and fry the onions till sauted and then add the slit chillies. Add 2 cloves and 6-8 black pepper seeds.After a minute add the ginger garlic paste and fry till brown. Now add the marinated chicken and the wheat and add water and the mint leaves and boil till the chicken gets totally disintegrated or for 4 whistles. Now add the boiled grams and lentils and add some more water to make a light gravy. Add salt to taste and boil it continuously stirring till you get a thick gravy and the chicken totally separates into fine pieces.
- Serve hot topped with the deep fried onions , coriander and lime juice
- Same dish can be made with Mutton
Ingredients:
500 gms boneless chicken
3 big onions, chopped longitudinally
4 chillies, slit
3 lemons
2 table spoon curd
1 teaspoon ginger garlic paste
100 gms red grams (masoor dal)
100 gms lentils
300 gms coursly beaten wheat
1 tablespoon chilli powder
3 tablespoons chopped coriander leaves
3 tablespoons mint leaves
6 tablespoons oil
2 cloves
6-8 black pepper seeds
pinch of turmeric
salt to taste
4 glasses water
500 gms boneless chicken
3 big onions, chopped longitudinally
4 chillies, slit
3 lemons
2 table spoon curd
1 teaspoon ginger garlic paste
100 gms red grams (masoor dal)
100 gms lentils
300 gms coursly beaten wheat
1 tablespoon chilli powder
3 tablespoons chopped coriander leaves
3 tablespoons mint leaves
6 tablespoons oil
2 cloves
6-8 black pepper seeds
pinch of turmeric
salt to taste
4 glasses water
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