Hyderabadi Chicken Haleem

In a bowl, combine the broken wheat, barley/oats and the lentils. Wash well until the water runs clear.

Broken WheatBarleyUrad Dal (whole)Chana DalMoong DalBasmati Rice

To a heavy-bottomed pressure cooker, add the washed grains (strained) and water. Pressure cook on high heat for 1 whistle, then cook on low heat for a further 30 minutes. Grind into a smooth paste after it cools down.

Water

Marinate the chicken with all the ingredients for the marination, for at least 30 minutes (till overnight).

ChickenCurdGinger Garlic PasteSaltTurmeric PowderBlack Pepper PowderRed Chilli PowderGaram Masala Powder

Heat ghee in a pressure cooker and add all the whole spices. Saute for a few seconds to release its aroma. Add the onion and green chillies. Fry until golden brown.

GheeOilCinnamonShahi JeeraBlack PeppercornsGreen CardamomClovesOnionGreen Chilli

Add the marinated chicken and saute on high heat for 4 minutes. Add the rose petals and water. Cover and pressure cook for 1 whistle. Reduce the heat to low and continue cooking for another 35 minutes.

Rose PetalsWater

Once the steam settles, open the cooker and remove some of the fat and set aside. Remove the chicken pieces out of the cooker. Remove the bones from the meat. Discard the bones and reserve the shredded meat. In a large pot or in the same cooker, heat the cooker liquid and meat along with the cooked wheat & lentil mixture. Add the mint and coriander leaves. Mash it with a masher/wooden spoon and cook on low heat for at least 20 minutes. Adjust the consistency with hot water if required. Serve hot topped with cut boiled eggs, fried onion, mint leaves, lemon wedge and fried cashews. Spoon some of the previously reserved fat on top.

Mint LeavesMint LeavesSaltCoriander LeavesBoiled EggsFried OnionLemon WedgesFried Cashew Nuts