This great Main Course formula of Jhatt Patt Haleem can be prepared in roughly 40 Minutes and great to serve around 3-4 People. Follow every one of the means prescribed by Chef to get an ideal dish.
Haleem Recipe
1. 1 ½ kg Chicken
2. 1/2 kg Wheat
3. 1 cup Gram lentil
4. 1 cup Yogurt
5. 1 cup Oil
6. a pinch Baking soda
7. 3 Onion chopped
8. 1 tsp Turmeric
9. 1 tsp All spice
10. 1 tbsp Ginger garlic paste
11. 1 tbsp Chili powder to taste Salt
For Serving
1 bunch Mint leaves chopped
1 bunch Coriander leaves chopped
2 cup Oil.
4 Onion
8 Green chilies chopped
8 Lemon
3 tbsp Ginger julienne
3 tbsp All spice.
3 tbsp Roasted & ground cumin
Cut chicken into 12 pieces. Wash 1/2 kg wheat and 1 cup gram lentils with tepid water. Absorb water as required. Presently eliminate additional water of wheat, overflow with new water. Additionally include 1 tbsp oil and blend in with a wooden spoon.When it reaches boiling point include a spot of baking pop.
Independently bubble gram lentils and mix well. In dish set up chicken pieces, 3 slashed
onion, 2 to 3 cups of water, 1 tbsp ginger garlic glue, 1 tbsp stew powder, 1 tsp turmeric, salt to taste, 1 tsp all zest and 1 cup oil. Cook well till water dries.
Include 1 cup yogurt, fry well. Presently add bubbled wheat with a little water. Cook over low fire. Set skillet on a hot iron. Stew on low fire. Heat 2 cup oil in skillet, include 4 cleaved onion and fry till brilliant brown, presently eliminate earthy colored onion and spread on a paper. Leave it till fresh.
Pour haleem in a serving bowl, top with cleaved coriander leaves, slashed mint leaves, hacked green chilies, ginger juliennes, broiled ground cumin and all zest powder. Serve hot.
