Chicken Haleem Made in a Pressure Cooker

 

A thick hearty soup made of wheat, lentils, meat and spices; the minute I took a sip of this soup I fell head over heels for it... If I don't write about haleem, my blog would seem incomplete. It's been only a few years since haleem has become a part of my diet and now I am totally a slave of this hearty thick soup. I can literally have a bowl of this soup almost everyday. The richness of this soup from the added wheat, lentils, meat and the spiciness and the aroma from the spice powder, makes this not only a complete meal but a nutritious meal too. My cousin introduced this to me, she actually gave me a packet of haleem masala along with the grains and asked me to try it out. I never thought that I would fall head over heels for this one at the first try. After that, this has become a frequent dish in my house. During my lazy days I tend to make this, as this is quite easy to make (if made in pressure cooker) and a bowl of haleem is just enough to make me bouncy. Haleem is popular in

What you will need

Wheat- ¾ cup

Barley- ½ cup

Red lentil- 2 handfuls

Urad Dal- 1 handful

Chana Dal- 1 handful

Moong Dal- 1 handful

Chicken, with bones or boneless or beef or mutton (lamb)- 1 lb or ½ Kg

Haleem masala (Shan)- 3 tbsp (initial cooking) + 2 tbsp at the end, or depending upon your spice level

Water- 4 cups (initial cooking) + 2 cups at the end

Fried Onion- ½ cup

Cilantro, chopped- 2 handfuls

Lemon juice- ½ tsp per bowl (optional)

Oil or ghee- 2 tbsp

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