MIDDLE EASTERN DAJAJ HAREES / HALEEM (CHICKEN PORRIDGE)

MIDDLE EASTERN DAJAJ HAREES / HALEEM (CHICKEN PORRIDGE)

I think the title says it all,enough to make everybody’s mouth water.

I have been in love with Haleem for 10 years now,yes,it was love at first sight!!

Call it Haleem,harees,porridge or khichda for me it’s the ultimate comfort food.

Haleem is especially made in the holy month of Ramadan as it’s a complete meal in one.

Traditionally it is slow cooked on firewood for 12 hours but since that’s not possible at home,here is an easy recipe of Haleem which can be made in 2 hours.

INGREDIENTS: (MAKES 8 BOWLS)

1 cup bulgur wheat / broken wheat / daliya

700 grams chicken pieces with bone

1 ½ cup fried onions

6 big tomatoes chopped

4 tbsp green chilly and coriander blend

2 tbsp fresh ginger garlic paste

1 cup beaten curd

1 tsp garam masala powder

2 tsp coriander powder

Ghee 

FOR GARNISH:

Red chilli oil

Fresh Mint and coriander chopped

Fried onions

Roasted almonds

Sliced onions

Lemon juice

METHOD:

Soak the bulgur wheat overnight.

Remove in a Pressure cooker,add water as required and cook till 4 whistles.

Meanwhile,heat ghee in a vessel and add a cup of fried onions,tomatoes,green chilly and coriander blend and ginger garlic paste.

Sauté till masala starts secreating oil.

 

Add the chicken pieces and roast the pieces in the spices.

Then add beaten curd,salt,garam masala and coriander powder.

Cover and cook for 15 mins till the chicken pieces are cooked thoroughly.

Let the chicken gravy cool.

Then remove the chicken pieces on a chopping board and shred the meat with help of a fork.

Then add the shredded chicken meat back to the gravy.

 Add the cooked bulgur wheat to the gravy and churn with the help of a wooden churner till the wheat and meat merge with each other to form a thick,sticky Haleem.

 Reheat the Haleem and remove in bowls to serve.

Garnish with red chilli oil,roasted almonds,mint leaves,onion rings,fried onion and lemon juice.

YUM!!!