Chicken Oats Haleem - Hyderabadi Authentic Homemade Ramadan Special Daleem
266.6 هزار بار بازدید -
5 سال پیش
-
Healthy, Nutritious and Tasty! Try
Healthy, Nutritious and Tasty! Try this slip smacking Chicken Oats Haleem/Daleem this Ramzan.
Recipe:
For Frying the Onions and Cashews:
Ingredients:
Oil / Tel - for frying
Onions / Pyaz (big) - 2, sliced thinly and vertically
Cashews / Kaju - 50 grms
Procedure:
1. Add oil for frying.
2. When the oil is hot, add onions sliced thinly and vertically. This will give them a uniform colour and texture. Also stir frequently.
3. Fry till the onions turn brown and crisp. Lower the flame and remove from the pan to prevent burning.
4. Add cashews into the remaining oil and fry till light brown.
5. Keep this aside for garnishing.
For Making Haleem/Daleem:
Ingredients:
Oats - 250 grms
Black Gram / Urad/Maash Dal - 50 grms
Washed and Strained Chicken with Bones - 1/2 Kg
Beaten Curd / Dahi - 1/2 a std cup or nearly 100 grms
Onion / Pyaz (small) - 1, thinly sliced
Oil/Tel - 6 tbsp
Ginger Garlic / Adrak Lehsan Paste - 1 tbsp
Turmeric / Haldi Powder - 1/2 tsp
Red Chilli / Lal Mirch Powder - 1 1/2 tsp
Spices / Garam Masala Powder - 2 tsp
Salt / Namak - 2 1/2 tsp + 1 tsp (as per the taste)
Whole Green Chillies / Hari Mirch - 4
Chopped Mint Leaves / Kata hua Pudina - 3 tbsp
Chopped Coriander / Hara Dhaniya - 2 tbsp
Lemon Juice / Nimbu Ka Ras - 1 tbsp
Black Pepper / Kali Mirch Powder - 2 tsp
Clariifed Butter / Pure Ghee - 2 tbsp
Spices / Garam Masala Powder - 1 tsp
Procedure:
1. Add 1 cup water to black gram/urad/maash dal.
2. Pressure cook till the black gram is tenderized. Mash thoroughly. Add 1/2 cup water and mash again. This will give it a thin consistency that will be easier to blend with oats later. Keep aside.
3. Add 6 tbsp oil to the pan, in which you have planned to make the haleem/daleem. Take from the oil used or frying the onions.
4. Add one small onion, thinly sliced. Fry till the onions turn light brown.
5. Add ginger garlic paste and stir fry for 30 sec.
6. Add beaten curd, turmeric powder, red chilli powder, 2 tsp spices or garam masala powder, 2 1/2 tsp salt and washed and strained chicken with bones (do not forget to clean the chicken thoroughly).
7. Stir fry till the oil separates.
8. Add 1 1/2 litres water.
9. Close the lid and cook on medium flame for about 15-20 min till the chicken is tenderized.
10. Remove the chicken pieces from the broth. Use the fork and shred the chicken.
11. Discard the bones, add the shredded chicken to the broth.
12. Add whole green chillies, chopped mint leaves, chopped coriander, lemon juice and black pepper powder.
13. Adjust salt as per the taste. (I have added 1 tsp salt).
14. Add oats and mix well.
15. Add the mashed black gram and mix again.
16. Add clariifed butter or pure ghee.
17. Mix frequently from the bottom to prevent it from getting stuck to the pan.
18. Close the lid and let the oats tenderize while stirring at times. Add the required amt of water to tenderize the oats (I have added 1 cup water that is 200 ml).
19. Add 1 tsp spices or garam masala powder, this is added later to retain its freshness and taste in daleem.
20. Mash thoroughly to attain the stickiness in daleem because if it is grainy, it will not attain the desired consistency and taste.
21. Cook on low flame for 5 min from now. Do not forget to stir at times to prevent burning.
For Garnishing:
Melted Clarififed Butter / Pure Ghee
Chopped Mint Leaves / Kata hua Pudina
Chopped Coriander / Hara Dhaniya
Fried Onions / Tali hui Pyaz
Fried Cashews / Tale hue Kaju
Procedure:
1. Dish out.
2. Garnish with melted clarified butter or pure ghee, chopped mint leaves, chopped coriander, fried onions and fried cashews.
3. The delicious Chicken Oats Haleem/Daleem is ready. Serve hot.
Thanks for watching!
Recipe:
For Frying the Onions and Cashews:
Ingredients:
Oil / Tel - for frying
Onions / Pyaz (big) - 2, sliced thinly and vertically
Cashews / Kaju - 50 grms
Procedure:
1. Add oil for frying.
2. When the oil is hot, add onions sliced thinly and vertically. This will give them a uniform colour and texture. Also stir frequently.
3. Fry till the onions turn brown and crisp. Lower the flame and remove from the pan to prevent burning.
4. Add cashews into the remaining oil and fry till light brown.
5. Keep this aside for garnishing.
For Making Haleem/Daleem:
Ingredients:
Oats - 250 grms
Black Gram / Urad/Maash Dal - 50 grms
Washed and Strained Chicken with Bones - 1/2 Kg
Beaten Curd / Dahi - 1/2 a std cup or nearly 100 grms
Onion / Pyaz (small) - 1, thinly sliced
Oil/Tel - 6 tbsp
Ginger Garlic / Adrak Lehsan Paste - 1 tbsp
Turmeric / Haldi Powder - 1/2 tsp
Red Chilli / Lal Mirch Powder - 1 1/2 tsp
Spices / Garam Masala Powder - 2 tsp
Salt / Namak - 2 1/2 tsp + 1 tsp (as per the taste)
Whole Green Chillies / Hari Mirch - 4
Chopped Mint Leaves / Kata hua Pudina - 3 tbsp
Chopped Coriander / Hara Dhaniya - 2 tbsp
Lemon Juice / Nimbu Ka Ras - 1 tbsp
Black Pepper / Kali Mirch Powder - 2 tsp
Clariifed Butter / Pure Ghee - 2 tbsp
Spices / Garam Masala Powder - 1 tsp
Procedure:
1. Add 1 cup water to black gram/urad/maash dal.
2. Pressure cook till the black gram is tenderized. Mash thoroughly. Add 1/2 cup water and mash again. This will give it a thin consistency that will be easier to blend with oats later. Keep aside.
3. Add 6 tbsp oil to the pan, in which you have planned to make the haleem/daleem. Take from the oil used or frying the onions.
4. Add one small onion, thinly sliced. Fry till the onions turn light brown.
5. Add ginger garlic paste and stir fry for 30 sec.
6. Add beaten curd, turmeric powder, red chilli powder, 2 tsp spices or garam masala powder, 2 1/2 tsp salt and washed and strained chicken with bones (do not forget to clean the chicken thoroughly).
7. Stir fry till the oil separates.
8. Add 1 1/2 litres water.
9. Close the lid and cook on medium flame for about 15-20 min till the chicken is tenderized.
10. Remove the chicken pieces from the broth. Use the fork and shred the chicken.
11. Discard the bones, add the shredded chicken to the broth.
12. Add whole green chillies, chopped mint leaves, chopped coriander, lemon juice and black pepper powder.
13. Adjust salt as per the taste. (I have added 1 tsp salt).
14. Add oats and mix well.
15. Add the mashed black gram and mix again.
16. Add clariifed butter or pure ghee.
17. Mix frequently from the bottom to prevent it from getting stuck to the pan.
18. Close the lid and let the oats tenderize while stirring at times. Add the required amt of water to tenderize the oats (I have added 1 cup water that is 200 ml).
19. Add 1 tsp spices or garam masala powder, this is added later to retain its freshness and taste in daleem.
20. Mash thoroughly to attain the stickiness in daleem because if it is grainy, it will not attain the desired consistency and taste.
21. Cook on low flame for 5 min from now. Do not forget to stir at times to prevent burning.
For Garnishing:
Melted Clarififed Butter / Pure Ghee
Chopped Mint Leaves / Kata hua Pudina
Chopped Coriander / Hara Dhaniya
Fried Onions / Tali hui Pyaz
Fried Cashews / Tale hue Kaju
Procedure:
1. Dish out.
2. Garnish with melted clarified butter or pure ghee, chopped mint leaves, chopped coriander, fried onions and fried cashews.
3. The delicious Chicken Oats Haleem/Daleem is ready. Serve hot.
Thanks for watching!
5 سال پیش
در تاریخ 1398/02/13 منتشر شده
است.
266,625
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