Karachi Haleem Recipe
- Chicken boneless (2 kg)
- Onion (1/2 kg)
- Green coriander leaves (according to taste)
- Wheat flakes (1/2 kg)
- Split gram (1/2 kg)
- Lentils (1/2 kg)
- Oil (1/2 kg)
- Salt (according to taste)
- Ginger paste (2.5 table spoon)
- Garlic paste (2.5 table spoon)
- Cumin seeds (2 table spoon)
- Chili powder (according to taste)
- Dry coriander powder (2 tea spoon)
In cooker boil water, once it is boiled and you see the bubbles popping on the surface add all the lentils, wheat flakes and split gram and white lentils. Reduce the flame from high to medium and keep stirring. Once everything is boiled it will be soft and easy to grind. Add it in a grinder and grind it till it’s a paste.
In a pan fry onion in ½ cup of oil. Once it is light brown take it out on paper towel.
In the lentil paste add ginger paste, garlic and fried onions; leave some of the fried onions for garnishing. This will be our base now we have to add chicken and spices.
Boil the boneless chicken and add t to the lentil mixture, now add all the spices and reduce the heat to medium low. Now take a big wooden spoon and crush the chicken, once it will become soft it will shred easily without any problem. Keep mixing it unless the shredded chicken is mixed and you can no longer see the chunks in the mixture. The mixture must be thick and well mixed.
Dish it out and sprinkle the fried onion on the top, you can also add green coriander, lemon pieces and sprinkle some spices. It is ready to be served.