Rooster Haleem Recipe | Foodstuff Diaries | Zarnak Sidhwa

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Rooster Haleem

Components:
Rooster boneless 1 kg
Ginger garlic paste 2 tbsp
Brown onion 1/2 cup
Turmeric 1 tbsp
Purple chili powder 3 tbsp
Salt 2 tbsp
Coriander powder 1 tbsp
All spice powder 1 tbsp
Yogurt 1 cup
Oil 1/4 cup
Wheat 1/2 kg
Split chickpea lentils 1 cup
Split and skinned inexperienced gram 1/4 cup
Purple lentils 1/4 cup
Crimson gram 1/4 cup
Skinned black gram 1/4 cup
Rice 1 cup

For Garnish:
Sliced ginger as essential
All spice powder as required
Coriander leaves as required
Green chilies, chopped as demanded
Lemon wedges as needed

System:
Soak wheat overnight. Rinse completely in the morning. Prepare dinner this wheat with 12 cups of water so considerably so that it is tender and thick. Cook Split chickpea lentils, Break up and skinned eco-friendly gram, pink lentils, red gram, Skinned black gramand rice with each other right up until all of them are tender. Mix properly. Hold apart. Heat oil in a pan and sauté ginger garlic paste. Add purple chili powder, turmeric powder and coriander powder. Increase brown onion, yogurt and salt. Sauté. Add small water and boneless chicken and cook till tender. When finished mash hen really nicely.
Blend chicken mixture and blended wheat and daal combination, prepare dinner and keep mixing haleem at the exact time. Warmth up oil for temper and fry sliced onion till golden brown.Pour this temperover haleem and garnish with sliced ginger, all spice powder and fresh coriander leaves and provide with lemon wedges.

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Spicy Chana Pulao

Components:
Rice 2 cups
Boiled chickpeas 1½ cups
Onions 2
Green chilies 4-6
Tomatoes chopped 2
Tomato puree 1 tsp
Cumin seeds 1 tbsp
Mustard seeds 1 tbsp
Dry mango powder 1 tbsp
Chili flakes ½ tbsp
Coriander seeds, crushed 1 tbsp
Chili powder ½ tbsp
Star anise 2-4
Cinnamon 1adhere
Cloves 2-4
Complete black peppercorns 2-4
Fried crushed onions 1 tbsp
Ginger garlic paste 1 tbsp
Coriander, chopped handful
Oil as expected
Salt to taste

Approach:
Heat oil. Add sliced onions, fry perfectly and then incorporate ginger garlic paste. Incorporate the dry spices apart from salt. Insert the chickpeas and tomatoes & tomato puree and let it simmer on a lower warmth. And lastly insert salt, green chilies and chopped coriander. Drain the soaked rice and increase drinking water to the pan, cook dinner once rice is done reduce warmth and simme

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