Quick and Easy,one pot Haleem Recipe

Here's some information about chicken haleem ¹:
What is chicken haleem?
Chicken haleem is a traditional Pakistani comfort food made with lentils and meat that are slowly cooked for a couple of hours until it becomes sticky and gooey.
What does chicken haleem taste like?
The dish has a rich and indulgent flavor, which is lighter than the beef version.
What do you serve with chicken haleem?
Naans and chapatis are always good with a homemade haleem.
Ingredients
- Chana dal
- Masoor dal
- Moong dal
- White urad dal
- Cracked wheat
- Salt
- Ghee
- Brown onions
- Garlic and ginger paste
- Turmeric
- Chicken thighs
- Black peppercorns
- Black cardamoms
- Green cardamoms
- Cumin seeds
- Coriander seeds
- Cloves
- Nutmeg
- Mace
- Fennel seeds
- Cinnamon stick
- Star anise
- Kashmiri chili powder
- Water
- Julienned ginger
- Green finger chilies
How to prepare
1. Wash and soak the dals and wheat for at least 3 hours or overnight.
2. Once soaked, pour the lentils and wheat into a large saucepan and cover with about 6 cups of water.
3. Bring to a simmer over a medium-high heat, skimming off any foam that floats to the top.
4. Lower the cooking heat to medium and continue cooking for about two hours or until you can easily crush all the lentils and wheat between two fingers.
5. Add about 2 cups water or chicken stock and simmer gently while you prepare the chicken.
6. Heat the ghee for the chicken in a large pan or wok over medium-high heat.
7. Add the sliced onions and fry for about 8 minutes or until golden brown.
8. Add the chicken and fry, stirring regularly for about 15 minutes or until the meat is beginning to fall off the bone.
9. Pour this into the pot with the lentils and wheat and simmer on a low to medium heat while you prepare the haleem masala.
10. Continue cooking the haleem until it is creamy smooth and somewhat gooey.
11. Season with salt to taste.
12. Heat the ghee for the tarka in a small pan.
13. When bubbly hot, stir in the julienned ginger and chilies and fry for a couple of minutes, until the ginger is about one tone darker in color.
14. Pour about half of this over the haleem. The remaining tarka can be added to taste at the table.
15. Serve with the lime wedges which can be squeezed over the haleem to taste.#homemade
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