Main
Chicken haleem (Pakistan)
- Preparation time
- 3 h
- Servings
- serves 6
Ingredients
- Chicken — to buy600 g
- Bulgur wheat — to buy150 g
- Red lentils — to buy100 g
- Rice — to buy50 g
- Onion — to buy2
- Garlic — to buy4 cloves
- Ginger — to buy20 g
- Neutral oil — to buy4 tbsp
- Garam masala — to buy1 tsp
- Turmeric — to buy1 tsp
- Chili pepper — to buy1 tsp
- Stock — to buy1.5 L
- Butter — to buy30 g
- Lemon — to buy1
- Fresh cilantro — to buy1 bunch
- Salt — to buy1 tsp
Preparation
Rinse the bulgur, red lentils and rice together, then soak them for 30 minutes in cold water: they will cook faster and more evenly.
Heat the oil in a large Dutch oven and brown one sliced onion for 8 minutes until deeply browned, then set half aside for the garnish.
In the same pot, cook the second onion with the crushed garlic and ginger for 2 minutes, then add the chicken and brown it on all sides.
Add the garam masala, turmeric, chilli powder and salt, mix for 1 minute, then pour in the stock and bring to a boil.
Add the drained bulgur-lentil-rice mixture, cover and simmer over low heat for 1.5 to 2 hours, stirring very regularly to prevent sticking, until you get a thick, smooth porridge-like texture.
Remove the chicken, shred it finely with a fork (it should fall apart on its own), then return it to the pot and mix.
Stir in the butter for extra silkiness and adjust the seasoning.
Serve piping hot, topped with the reserved browned onions, a squeeze of lemon and fresh cilantro.