Karachi Haleem Recipe
Chicken (1/4 kg fully cleaned and boneless)
Wheat (1/cup crushed finally)
Lentils (1/3 cup, perfect soaked and boiled)
Onion (1 thinly sliced or perfectly chopped)
Garlic (2 tbsp. finely minced)
Ginger (2 tbsp. finely minced)
Garam masala powder (1tbsp.)
Red chili powder (1 tbsp.)
Salt (2 tbsp.)
Turmeric powder (1/2 tbsp.)
Coriander powder (1 tbsp.)
Baking soda or bicarbonate soda (1/4 teaspoon)
Oil (5 tbsp.)
Mint leaves (finely chopped ¼ cup)
Green coriander leaves (finely chopped ¼ cup)
Green chilies (1-2 finely chopped)
Cumin seeds (1 tea spoon)
Lemon (1-2 thinly sliced according to taste)
In a pan add oil and chicken; fry it until it’s white. Now add garlic, ginger, garam masala powder, red chili powder, turmeric powder, coriander powder and salt. Keep stirring unless chicken is fully coated by the spices.
In a separate pan add water and let it boil, add pinch of salt and some drops of oil. Now add wheat into the water and let it boil, once it is boiled add cooking or baking soda. Now add the lentils and let it boil, wait for five minutes and drain it properly.
In a mixture add the lentils and wheat and let it grind into soft mushy creamy texture. Now add the chicken into the mixture and add some more water. Keep stirring with wooden spoon, this will prevent the paste from sticking at the bottom of the pan. Once who mixture is perfectly boiled you will see the chicken is dissolved and crushed.
In a pan add oil and sliced onion, ginger, garlic, cumin seeds and some green chilies. When it is a little heated you will smell the flavor, pour this oil on top of the mixture and you are done with Haleem. Serve it in a bowl with lemon and some fried onions.