Chicken Haleem

Wash, drain and soak 500 gms of diced boneless chicken in a bowl with Salt Water.

In a bowl, take 1/3 cup of Cracked Wheat, a tbsp of Rice, 1 1/2 tbsp of Oats, a tbsp of Urad Dal, 1/2 tbsp Masoor Dal, 1/2 tbsp of Moong Dal, a tbsp of Chana Dal, a tsp of Sesame Seeds, Water as needed and soak for atleast 4 hours. After 4 hours, drain the water and grind the pulses to a fine, smooth mixture adding water as needed. 

In a pressure cooker, add 4 tbsp of Ghee and heat it. Once hot, roast 1/2 cup of Cashews and drain them into a plate once they are golden brown. In the same ghee, add 12 Almonds and roast till nice aroma emanates. Drain them on to the same plate and add 15 Pistachios and roast and drain as well. In the same ghee, add a Cinnamon Stick, 4 Cardamoms, 5 Cloves, 1 tsp of Black Peppercorns, a tsp of Shahijeera, a small sliced Onion and roast till golden brown. Add 2 tsp of Ginger Garlic Paste and roast for 2 minutes. Add the chicken, 3-4 Slit Green chillies and cook on high heat for 3-4 minutes. Add a pinch of Turmeric Powder, 1/2 tsp of Black Pepper Powder, a tsp of Coriander powder, a tsp of Cumin Powder and 2 tsp of Red Chilli Powder and mix well, cooking for another 8 minutes. Add 1/2 cup of thick Yogurt, 3 tbsp of Chopped Mint Leaves, 3 tbsp of chopped Coriander Leaves and mix well. Add 500 ml of Hot Water and mix well. Pressure cook on medium heat for 4-5 whistles. 

Take half of the roasted nuts into a mixie jar, add 1/2 cup of Yogurt and grind to a smooth paste. Keep aside.

Now, open the pressure cooker and with a masher, mash the chicken into paste. Keep aside.

Heat a deep pan and add 4 tbsp of Ghee. Add the ground pulses mixture, a cup of Water to it and cook on medium heat while stirring continuously for 12-13 minutes until the mixture thickens. Add the cooked chicken and mix well. Keep mashing with the masher for 15 minutes and then add the nuts paste to it. Keep mixing and mashing for another 15 minutes. Then, add a tsp of Garam Masala, 4 tbsp of Ghee and mash, mix for another 15 minutes. Add 1/2 cup of Fried Onion, 3 tbsp of Chopped Mint Leaves, 3 tbsp of Chopped Coriander Leaves and mix and mash for another 15 minutes. Add 2 tbsp of dried Rose Petals / a tbsp of Rose Water, 1/4 cup of Milk and mix well for another 5 minutes. Add another 2 tbsp of Ghee and remove from heat. 

Once cooled, add to a serving bowl and garnish with another tbsp of Ghee, fried onions and the remaining roasted nuts. Serve hot.