Haleem
6
20 minutes
10 hours
Slow Cookers
Ingredients
- 2 Bay Leaves
- 1/2 Cup (1 Stick) Butter
- 2 Lbs Chicken Breast, Cubed
- 2 Cups Chicken Broth
- 1/2 Cup Cilantro, Chopped
- 1 Cinnamon Stick
- 1/2 tsp Ground Cloves
- 6 Tbsp Cumin Seed
- Fried Onions for topping
- 1 Tbsp Minced Garlic
- 1 Tbsp Garlic Paste
- 1 (2") Piece of Ginger, grated
- 1 Tbsp ginger Paste
- 1/2 tsp Gram Masala
- 1 tsp Green Chili Paste
- 5 Slit Green Chilis
- 1.5 Lbs Haleem Wheat, rinsed
- 1/2 Cup Mint Leaves, Chopped
- 1 Onion, Sliced
- 1/2 tsp Ground Peppercorns
- Salt to taste
- 2 Cups Water
Directions
- Place the first seven ingredients (through water) into the slow cooker. Place the lid on the slow cooker and let soak overnight.
- Add the cinnamon stick, bay leaves and slit green chilies and stir to combine. Placed the lid on the slow cooker and cook for 1 hour on high.
- Meanwhile, in a saucepan, melt the butter over medium heat. Add the cumin seed and cook until browned. Add the onions and continue to sauté until tender. Add to the slow cooker.
- Add the chicken, green chili paste, ginger paste, garlic paste and salt to taste. Stir to combine.
- Place the lid on the slow cooker and cook for 6-8 hours on low.
- When chicken is cooked through, remove the cinnamon stick and bay leaves. Add the gram masala, ¾ of the chopped mint, ¾ of the chopped cilantro and stir to combine.
- Place the lid back on the slow cooker and cook for an additional hour on low. If the mixture seems too thick, add additional water as needed.
- Garnish with the remaining mint, cilantro and fried onions.