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In a pressure cooker add green cardamoms, biryani flower, cinnamon sticks, cloves, bay leaves, ginger garlic paste, turmeric powder, sayajeera, chicken pieces, salt and two glass full water.
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Close pressure cooker lid and cook on high flame for first whistle blow and then lower heat for next 2 whistle blows.
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In another deep vessel add moong dal, wheat grains, toor dal and chana dal.
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Wash all pulses and add 4 glass full water and cook for 20 minutes.
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While the cooking process is going on slice onions into thin, long pieces to deep fry.
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In a kadai, heat oil and deep fry onions till they attain golden brown color. Keep aside.
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Once dal mixture is cooked, mash them with a stick.
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Separate chicken and its stock and add this stock to dal mixture and cook further.
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If you are using heavy and large vessel you can directly mash chicken.
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As this is a homemade haleem recipe, mashing meat becomes hard so with a help of fork, slice into small pieces like a fiber.
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Add this again to dal mixture and cook further so that it becomes soft, if needed you can even mash them furthermore.
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On another hand, fry cashew nuts to golden brown color, keep aside.
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In the same pan, with remaining oil, add sliced coriander and mint leaves.
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Once they turn soft, add to Haleem Recipe and mix well.
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To enhance flavor add tasting salt, pepper powder and ghee.
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Garnish Homemade Chicken Haleem Recipe with cashew nuts and onion pieces.