Reshewala Haleem Recipe By Lazzatain
Reshewala Haleem is a rich, hearty, and velvety stew made from slow-cooked boneless chicken, wheat, lentils, and aromatic spices. This special variation of traditional Haleem includes shredded ("reshi") chicken and is cooked until the grains and meat blend into a luscious paste. Topped with caramelized onions, lemon, fresh coriander, it’s a wholesome dish especially enjoyed during winter or Ramadan.
Ingredients
Instructions
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Prepare the Lentil and Wheat Mixture:
Rinse and soak all the lentils, rice and cracked wheat for at least 5-6 hours.
Now add soaked lentils in pressure cooker . Cook them together with 1 tbsp of salt and 2 liter water until soft and mushy (around 25 minutes).
Now blend or mash to a semi-smooth paste.
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Mutton Preparation:
In a pressure cooker or large pot, add the meat, 1 inch cinnamon stick, 1 tbsp of ginger-garlic paste and 1.5 liter water.
Cook until the meat is completely tender (about 25 minutes on low flame).
Once cooked, drain and shred the meat finely using fingers or forks (this is the "resha").
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Masala Preparation:
In a deep pot, add 1/2 cup of oil, Bay leaves, 5-6 cloves, 2 inch cinnamon stick and 1 sliced onion. Fry until golden brown.
Add 1 tbsp of ginger-garlic paste, 1 tsp of mace and nutmeg powder, 1 tsp of coriander powder, 1 tsp of cumin seeds powder, 1 tbsp of salt, 1.5 tbsp of red chili powder, 1/2 tsp of turmeric powder and 1 cup of Yogurt. Cook till the masala thickens and oil separates.
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Combine and Slow Cook the Haleem:
Add the shredded meat (resha) to the masala and mix well.
Add 1 tsp of green cardamom powder and hot spices masala. Stir in and combine everything.
Now remove bay leaves and add blended dal mixture. Cook on very low heat for 15-20 minutes, stirring occasionally to prevent sticking. Add 3-4 tbsp of lemon juice.
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Tarka Preparation:
Add 1/4 cup of oil in a deep pot. Add 2 sliced onions. Fry it until light golden. Pour this hot tarka over the haleem before serving. You can mix it in gently if you like.
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Rest and Serve:
Turn off the heat and let the haleem rest for 15 minutes. Serve hot with lemon wedges and optionally naan or paratha.
