Haleem Cracked Wheat With Strips Of Chicken Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Cracked wheat | 1 Cup (16 tbs) | |
| 275 g / 10 oz skinless boned chicken | ||
| Corn oil | 3 Tablespoon | |
| Onions | 2 , thinly sliced | |
| Cinnamon stick | 1 | |
| Black peppercorns | 4 To taste | |
| 2 black cardamom pods | ||
| 1 1/2 teaspoons gar am masala | ||
| 1 1/2 teaspoons ginger pulp | ||
| 1 1/2 teaspoons garlic pulp | ||
| Ground coriander | 1 Teaspoon | |
| Chilli powder | 2 Teaspoon | |
| 225 ml / 8 fl oz plain runny yoghurt | ||
| Salt | To Taste | |
| Coriander leaves | 2 Tablespoon, chopped | |
| Green chillies | 2 , garnish | |
| Ginger | 1 Tablespoon, finely shredded | |
| Red onion | 1 , diced | |
| Whole coriander sprigs | ||
| Olive oil | 3 Tablespoon | |
Directions
1. In a large bowl, soak the cracked wheat overnight in plenty of water to cover generously.
2. Cut the skinless chicken pieces into strips, about 1 cm / 1/2 inch thick.
3. Heat the corn oil in a kadahi, wok or deep frying pan and fry the onions with the whole spices over a low-to-moderate heat until the onions are golden brown.
4. Meanwhile, in a bowl, mix together the garam masala, ginger, garlic, ground coriander, chilli powder, yoghurt and salt to taste. Mix the chicken pieces into the yoghurt mixture.
5. When the onions are ready, pour the chicken mixture into the onions and stir-fry over a moderate heat for a minute or two.
6. Partly cover the pan with a lid and let the chicken cook for 7-10 minutes, stirring occasionally. Remove the pan from the heat and set aside.
7. Drain the cracked wheat, place it in a food processor and grind for about 1-1 1/2 minutes, gradually adding 2 cups of water to loosen the mixture.
8. Return the chicken to the heat and add the cracked wheat. Stir-fry over a low-to-moderate heat for 5-7 minutes. Keep stirring so that it does not stick to the bottom of the pan.
9. Add half the fresh coriander and half the green chillies. If you feel the consistency is too thick (it should be like a thick soup), add a little more water. Adjust the seasoning to taste.
10. Transfer to a warmed serving plate and sprinkle with the remaining chillies and the shredded ginger, diced red onion, coriander sprigs and, if you like, some olive oil.
2. Cut the skinless chicken pieces into strips, about 1 cm / 1/2 inch thick.
3. Heat the corn oil in a kadahi, wok or deep frying pan and fry the onions with the whole spices over a low-to-moderate heat until the onions are golden brown.
4. Meanwhile, in a bowl, mix together the garam masala, ginger, garlic, ground coriander, chilli powder, yoghurt and salt to taste. Mix the chicken pieces into the yoghurt mixture.
5. When the onions are ready, pour the chicken mixture into the onions and stir-fry over a moderate heat for a minute or two.
6. Partly cover the pan with a lid and let the chicken cook for 7-10 minutes, stirring occasionally. Remove the pan from the heat and set aside.
7. Drain the cracked wheat, place it in a food processor and grind for about 1-1 1/2 minutes, gradually adding 2 cups of water to loosen the mixture.
8. Return the chicken to the heat and add the cracked wheat. Stir-fry over a low-to-moderate heat for 5-7 minutes. Keep stirring so that it does not stick to the bottom of the pan.
9. Add half the fresh coriander and half the green chillies. If you feel the consistency is too thick (it should be like a thick soup), add a little more water. Adjust the seasoning to taste.
10. Transfer to a warmed serving plate and sprinkle with the remaining chillies and the shredded ginger, diced red onion, coriander sprigs and, if you like, some olive oil.
Chef
