'Learn to make traditional Pakistani Chicken Haleem in few minutes & make it at home. Watch this Masala TV video to learn how to make Chicken Haleem ,Khichra and Suji Halwa. This show of Food Diaries with Chef Zarnak Sidhwa aired on 10 September 2019. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/ Chicken Haleem: Ingredients: Chicken boneless 1 kg Ginger garlic paste 2 tbsp Brown onion ½ cup Turmeric 1 tbsp Red chilli powder 3 tbsp Salt 2 tbsp Coriander powder 1 tbsp All spice 1 tbsp Yogurt 1 cup Oil ¼ cup Wheat ½ kg Split Bengal gram 1 cup Split green gram ¼ cup Red lentils ¼ cup Split red gram ¼ cup White lentil ¼ cup Rice 1 cup For Garnish Sliced ginger as required All spice powder as required Coriander leaves as required Chopped green chillies as required Lemon wedges as required Method: Soak wheat overnight. Rinse thoroughly in the morning. Cook this wheat with 12 cups of water so much so that it is tender and thick. Cook split Bengal gram, split green gram, red lentils, split red gram, white lentil and rice together until all of them are tender. Blend well. Keep aside. Heat oil in a pan and sauté ginger garlic paste. Add red chilli powder, turmeric powder and coriander powder. Add brown onion, yogurt and salt. Saute. Add little water and boneless chicken and cook till tender. When done mash chicken very well. Mix chicken mixture and blended wheat and lentils mixture, cook and keep mixing haleem at the same time. Heat up oil for tempering and fry sliced onion till golden brown. Pour this tempering over haleem and garnish with sliced ginger, all spice powder and fresh coriander leaves and serve with lemon wedges. Khichra: Ingredients: Boneless beef 1 kg Salt 1 tbsp Red chili powder 2 tsp Turmeric 1 tsp Bay leaves 2 Split Bengal gram 200 gm (channa daal) Split red lentils 100 gm (dhuli masoor daal) Split yellow gram 100 gm (dhuli moong daal) Rice 50 gm Split red gram 50 gm (toor daal) Split black gram 50 gm (dhuli mash daal) Whole wheat 350 gm Barley 50 gm Oil 1 cup For Garnish: All spice 1 tsp Onion s 2 large Lemons 3-4 Green chilies 10-12 Chopped coriander 1 cup Sliced ginger ¼ cup Method: Soak all three grains overnight. Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cook till meat is extremely soft. Meanwhile, put the grains and lentils in a pan with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric. Add water and cook on low flame till very soft. When meat and the grains are soft mix them together, leave on a very low flame and keep mashing rigorously and mixing. It is ready when starts to boil and becomes bubbly. Fry onion in oil for tempering and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing. Remove from heat and serve with all spice, Coriander leaves, green chilies, fried onion and lemon wedges. Suji Halwa: Ingredients: Semolina 1 cup Hot milk 3 cups Sugar 150gm Raisins 3 tbsp Almonds roughly powdered 3 tbsp Cashew nuts (chopped) 12-15 Cardamom powder ½ tsp Clarified butter 3 tbsp For Garnishing: Almonds (chopped) 6-8 Pistachios (chopped) 6-8 Method: Heat clarified butter. Fry cashews till golden, remove it and keep aside. Add semolina and almond powder, roast over low flame till 8-10 minutes. Add hot milk, stirring at the same time use a whisk so that no lumps form. Add raisins, cook over low flame, till water is absorbed. Add sugar and cardamom powder. Stir gently till sugar melts, and moisture released is re-absorbed. Add cashews mix well. Garnish with almonds and pistachios. Serve hot.'
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