Hydrabadi Haleem

Ingredients:

500 gm- Chicken, skinless, boneless

500 gm- Chicken bones and joints

1 cup- Ghee

2 cup- Cracked Wheat, soaked over night

1 cup- Mung daal and Urad daal, soaked over night

1 cup- Chana daal and Barley, soaked over night

1 tsp. Red chili powder

¼ tsp. Turmeric powder

1 tsp. Garam masala powder

1 /2 tsp. Black pepper powder

1 stick- Cinnamon

2-3 Cloves

2-3 Cardamom

½ tsp. Cumin powder

1 tbsp. Ginger-Garlic paste

Salt to taste

1/2 cup- Fried Onion

2- Green chili, chopped

½ cup- Coriander leaves

Method:

1. Heat ghee add chicken, chicken bones, red chili powder, turmeric powder, garam masala powder, black pepper powder, cinnamon, cardamom, cloves, cumin powder, ginger-garlic paste and salt.

2. Fry for few minutes.

3. Then add the soaked wheat, mung daal, urad daal, chana daal, barley and 8- 10 glasses of water.

4. Cover and cook on very low heat until the meat is completely tender (about 1-2 hours). Stir occasionally.

5. Remove the bones and blend the mixture to a coarse paste with a wooden spoon. Do not grind it to a fine paste.

6. Then cover and cook on low heat for 10 to 15 minutes.

7. Garnish with fried onion, green chili and coriander leaves.

8. Serve and enjoy…