Harees (Haleem) Recipe

Harees (Haleem) Recipe is a popular Indian Side Dish
Author :
Category :
Festive
Course :
Side Dish
Cuisine :
Indian
Technique :
Pressure Cook
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Harees (Haleem) is a delicious Arabic chicken recipe served as a Side Dish. This is popularly relished during Eid in Hyderabad in India.

Ingredients

500 g - boneless Chicken

3 - big onions, chopped longitudinally

4 - chillies, slit

3 - Lemons

2 tbsp - Curd

1 tsp - ginger-garlic paste

100 g - red grams

100 g - lentils

300 g - coarsely beaten Wheat

1 tbsp - chilli powder

3 tbsp - chopped Coriander leaves

3 tbsp - Mint leaves

6 tbsp - oil

2 - Cloves

6 to 8 - black pepper seeds

A pinch of Turmeric

Salt to taste

4 glasses - Water

Method

  1. Cut the chicken into medium pieces and marinate it in the curd mixed with 1/2 tsp salt, chilli powder and a little turmeric for 2 hours.
  2. Set aside a cup of chopped onions.
  3. The rest should be deep fried till golden brown and kept aside.
  4. Boil the red gram and lentils with a little turmeric (and no salt) for about 20 minutes. Set aside
  5. In a cooker, heat oil and saute the onions.
  6. Add the slit chillies, cloves and black peppercorns.
  7. After a minute, add the ginger-garlic paste and fry till brown.
  8. Add the marinated chicken and the wheat. Add water and the mint leaves.
  9. Boil till the chicken is completely cooked - 4 whistles.
  10. Now, add the boiled gram and lentils.
  11. Add some more water to make a light gravy.
  12. Add salt to taste and boil it, continuously stirring till you get a thick gravy and the chicken separates into fine pieces.
  13. Serve hot topped with the deep fried onions, coriander and lime juice.
 

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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