As shown in my previous blogs I have talked a lot about different types of stuffs starting from bento rice till the last one . So today for the one which I am gonna talk about is a teqnique which is present since the times of kings and queens ruling over India.The technique of making this recepie was passed on to their grand childrens who’s great grand father use to work as a royal cook (Who were given a designation called (Khansaamas) in kingdom.
This recepie actually takes days to get prepared in a proper format which is followed by only one chef in India, who is based in hydrabad province of India. This recepie is that intense and flavorsome that, after eating this delicacy you might feel full but not at heart.
Chicken Haleem
Halim' or Haleem is an Arabic adjective meaning gentle, forbearing, mild, patient, understanding, indulgent, slow to anger, "what we call a civilized man". So this dish is one of its own kind.
This Desi Traditional chicken dish actually require gentleness ,forbearingness ,mildness ,patience and understanding of the cook since it is time consuming.But trust me there is a huge money hidden behind this technique. and this secret is yet to reviled. Also authentically this delicacy is made out of lamb or beef.
By this time atleast we are well known about the difficulty level of this dish now it is gonna be more difficult because the utensils use to make this dish are huge and are customized.
This recepie actually takes days to get prepared in a proper format which is followed by only one chef in India, who is based in hydrabad province of India. This recepie is that intense and flavorsome that, after eating this delicacy you might feel full but not at heart.
Chicken Haleem
Halim' or Haleem is an Arabic adjective meaning gentle, forbearing, mild, patient, understanding, indulgent, slow to anger, "what we call a civilized man". So this dish is one of its own kind.
This Desi Traditional chicken dish actually require gentleness ,forbearingness ,mildness ,patience and understanding of the cook since it is time consuming.But trust me there is a huge money hidden behind this technique. and this secret is yet to reviled. Also authentically this delicacy is made out of lamb or beef.
By this time atleast we are well known about the difficulty level of this dish now it is gonna be more difficult because the utensils use to make this dish are huge and are customized.
This dish takes upto 12 to 24 hours if made authentically it is been said it is been cooked to such an extent that even bones start melting in that to form curry. Also it is paired with lentils and whole spices which again depends from place to place. Also there are huge competitions on making this dish and a winning team won a huge amount of Cash . .
!!! Secret Reviled !!!
Finally the secret is about to release but before the recepie I want you to know the basic method and technique which makes it rich in texture . the texture of this recepie took place by slow heat method for which charcoal are used instead of fire as a medium of heat .
Ingridients
- Chicken boneless 1 kg
- Whole wheat 2 cups
- Onions 2
- Gram pulse 1/2 cup
- Mung pulse 1/2 cup
- Fried onion 1
- Red lentils 1/2 cup
- Oil 1 cup
- Salt 2 tsp
- Coriander powder 2 tsp
- Nutmeg and mace 1/2 tsp
- Turmeric 1 tsp
- Red chilli powder 3 tsp
- Chaat spice as required
- All spices powder 2 tsp
- All whole spices 2 tbsp
- Julien ginger for garnish
- Fried onion for garnish
- Lemon 2-3
Method
1.Heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds and onions and sauté till light brown.
2. Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir.
3. Add turmeric powder and red chilli powder and mix.
4.Add half a cup of water and sauté for two to three minutes.
5. Add chicken cubes and salt and mix. Add four cups water and let it come to a boil.
6. Add garam masala powder, coriander leaves and mint leaves.
7.Stir and cover. Cook on medium heat till done. Remove the bay leaves.
8.Blend it lightly using a hand blender and serve hot.
CAUTION!! The Above recipe may differ from place to place so as taste.
Generally this dish is eaten with taftaan (a bread) or biriyani (Rice preparation) and paired with Chaas (Buttermilk)
Why Did I chose this recipe ??
Apart from the reason I belong to India. The technique of making this mushy combination of lentil and chicken is very unique of its own. Today chef are concentrating more on fusion and loosing the authenticity so I want to give this dish a limelight so to maintain market for this dish.
Reference :- 1. Google.com
2.The secrets of Dum Phukt by imtiaz Qureshi
Why Did I chose this recipe ??
Apart from the reason I belong to India. The technique of making this mushy combination of lentil and chicken is very unique of its own. Today chef are concentrating more on fusion and loosing the authenticity so I want to give this dish a limelight so to maintain market for this dish.
Reference :- 1. Google.com
2.The secrets of Dum Phukt by imtiaz Qureshi