Learn to make traditional Pakistani Chicken Haleem in few minutes & make it at home. br br 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. br br 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: br Chicken Haleem:br Ingredients:br Chicken boneless 1 kgbr Ginger garlic paste 2 tbspbr Brown onion ½ cupbr Turmeric 1 tbspbr Red chilli powder 3 tbspbr Salt 2 tbspbr Coriander powder 1 tbspbr All spice 1 tbspbr Yogurt 1 cupbr Oil ¼ cupbr Wheat ½ kgbr Split Bengal gram 1 cupbr Split green gram ¼ cupbr Red lentils ¼ cupbr Split red gram ¼ cupbr White lentil ¼ cupbr Rice 1 cup br br For Garnishbr Sliced ginger as requiredbr All spice powder as requiredbr Coriander leaves as requiredbr Chopped green chillies as requiredbr Lemon wedges as requiredbr Method:br 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. br 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.br Pour this tempering over haleem and garnish with sliced ginger, all spice powder and fresh coriander leaves and serve with lemon wedges.br br Khichra:br Ingredients:br Boneless beef 1 kgbr Salt 1 tbspbr Red chili powder 2 tspbr Turmeric 1 tspbr Bay leaves 2br Split Bengal gram 200 gm (channa daal)br Split red lentils 100 gm (dhuli masoor daal)br Split yellow gram 100 gm (dhuli moong daal)br Rice 50 gmbr Split red gram 50 gm (toor daal)br Split black gram 50 gm (dhuli mash daal)br Whole wheat 350 gmbr Barley 50 gmbr Oil 1 cupbr For Garnish:br All spice 1 tspbr Onion s 2 largebr Lemons 3-4br Green chilies 10-12br Chopped coriander 1 cupbr Sliced ginger ¼ cupbr Method:br 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. br 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.