Haleem - cooking recipe

Ingredients

250 g skinless chicken
4 tablespoons cooking oil
50 g barley
30 g channa dal
30 g moong lentils
20 g red lentils (masoor)
30 g urad lentils (mash)
150 g onions, finely sliced
laziza haleem masala, to your taste
green coriander, to your taste
mint, to your taste
ginger, to your taste
lemon, to your taste

Preparation

Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.
Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.