Name: Murgh Hyderabadi Haleem
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 400 grams Chicken Breast; 0.5 cups Yellow Lentils; 0.25 cups Whole Wheat Flour; 2 pieces Onion; 1 tbsp Ginger Paste; 1 tbsp Garlic Paste; 1 tsp Garam Masala; 3 tbsp Ghee; 1.5 tsp Salt; 4 cups Water

Step-by-Step Instructions

Soak yellow lentils and whole wheat together for 4 hours.

Pressure cook soaked lentils, wheat, chicken breast pieces, ginger paste, garlic paste, salt, and water for 6 whistles.

Remove chicken, shred finely, and mash the cooked lentils and wheat mixture until smooth using a wooden spoon.

Combine shredded chicken back into the lentil mash along with garam masala.

Temper sliced onions in ghee until crisp brown, pour over haleem, and serve hot.

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