Chicken Haleem

Ingredients :-

1.) kababchini 1/2tsp(optional)

2.) shahi jeera 1/2tsp

3.)jeera 1/2tsp

4.) cardamom 7pieces

5.) pepper corns few

6.) cloves 5pieces

7.) 1inch dalchini pieces

8.) sesame seeds 1n 1/2tsp 

9.) hand full of almonds

19.) 1tsp moong dal

20.) 1tsp Chanadal

21.) 1tsp masoor dal

22.) 1tsp urid dal 

23.) 1tsp tur dal

24.) 1cup broken wheat( can use whole wheat too but takes longer time to cook)

25.) 1 tsp barley

26.) 1tsp rolled oats 

27.) 3-4 tbsps ghee

28.) 4big onions fried

29.) 2tsps ginger garlic paste

30.) 1/2kg bone less chicken pieces

31.) chicken stock (made with bones with bones )  

32.) rose petals handful

33.) 8-10 slit green chilies

34.) 2tbsp curd

35.)salt about 2tsps 

36.) chopped corriander leaves 2tbsps

37.) chopped mint leaves 1tsp

38.) fried cashew bits for serving

39.) ginger julians for garnish

39.) corriander leaves for garnish

40.) fried onions for garnish. 

Method:-

1.) Grind in mixer ingredients 1-8 and 9-26 to a fine powder separately (the spics mix powder of ingredients 1-8 should be 1tbsp and remaining ingredients remains same or else use store bought haleem masala , so powder accordingly and keep aside for further use )

2.) Heat ghee in pressure cooker add ginger garlic paste n fry well

3.) Add bone less chicken pieces.

4.) Add the chicken stock 

5.) Add the 4fried onions , mix well

6.) Add rose petals,curd n mix well

7.) Add the green chillies n corriander n mint leaves chopped 

8.) Add the powdered ingredients n mix well ( no lumps should be there)

9.) Add salt n bring to a rolling boil

10.) Place the lid of the cooker n secure .

11.) remove the extra heats by raising the whistle slightly to release the built up pressure n then place it back ( this will ensure complete steam cooking) n keep medium flame

12.) wait for 2whistles and then lower the flame

13.) keep for atleast 40- 45 mins on slow flame 

14.) switch off gas n allow the lid to open (takes about 10 mins )

15.) mash well using a pav bhaji smasher n keep on slow flame... Gets done in about 4-5 minutes

16.) once haleem consistency  is squired n it's kind of dried up switch off gas.

17.) Serve with hot with fried onions, green chillies,  ginger julians , fried cashew nuts, corriander leaves chopped and a dash of lemon juice.