Rooster Oats Haleem – Braised Rooster and Oats

Haleem is a steamed dish that is popular in the Middle East, Central and South Asia. It consists of meat that is usually cooked with lentils, wheat and barley. The recipes are extensive and differ from region to region. Here’s a great Haleem recipe cooked with chicken and oats! It is very easy to make and very tasty. Serve with hot butter Naan!

Chicken oats Haleem

Ingredients:

• 2 chicken breast cut
• 1 cup of oats
• 4 large onions finely chopped
• 2 tablespoons of ginger paste
• 2-3 tablespoons of garlic paste
• a handful of almond and cashew nuts (each ¼ cup)
• Coriander leaves
• Lemon as needed
• more cashew to garnish
• 3-6 tsp haleem masala or garam masala as desired (i use 3 tsp garam masala + 6 tsp coriander powder + ¼ teas turmeric & ¼ teas black pepper)
• Salt and pepper to taste

For homemade Haleem Masala: (use the required amount)

• 2 tbsp coriander seeds
• ½ tbsp cardamom
• 2 dried red chili peppers
• 2 carnations
• ½ star anise
• 1 “cinnamon stick
• 1 tbsp fennel seeds
• 1 tbsp cumin – optional
• ½ tbsp black cumin (Kalonji) – optional
• ½ teaspoon of nutmeg
• ½ tsp mace

Method:

• Soak almonds in warm water for 10 minutes and then skin. (1 & 2)
• Soak cashew nuts too. (1).
• Boil the chicken with ginger and garlic pastes, salt and pepper in enough water to soak. (3 & 4).
• After cooking, remove the chicken from the broth with a sieve or slotted spoon. (5).
• Crush the cooked chicken with your hands and cut it open with kitchen scissors. (6).
• Add the oats to the same broth and add more water as needed. (7).
• Cook until the oats are very tender with plenty of liquid (8).
• Put the cooked chicken back in the oats. (9).
• Set cooked chicken and oats aside.
• Finely chop the onion (10) and fry until transparent, remove half (11 & 12) and grind together with the nuts to a paste (13).
• Continue frying the rest of the onion until crispy and golden brown. Put aside. (14).
• Fry the cashew for garnish and also set it aside. (15)
• Add a little oil in a pan to fry the onions and nuts.
• Heat the ground nuts and the onion mixture and stir in. Boil this for a couple of minutes. (16) (Be careful not to burn the paste and sprinkle water to prevent this if necessary.)
• Then add chicken masala powder or haleem masala powder (17) (finished or your own).
• Stir and cook until the raw smell of spices and nuts fades away. (18).
• Put the shredded chicken and oat mixture in the pan and bring to a boil. (19)
• Keep stirring until the oil separates at the top (20) and drizzle a little more fragrant oil about it.
• Serve garnished with fried onions, cashew and fresh coriander and a pinch of lemon.

For homemade Haleem Masala:

• Roast dry coriander seeds, cardamom, dried chilli peppers, cloves, star anise and cinnamon stick in a pan until they are very aromatic without burning.

• Add the remaining spices and grind to a fine powder.
• Store in an airtight bottle.
• The recipe can be tripled for storage.

Chicken oats Haleem

Give it a try and let us know – Chicken oats Haleem.

Remarks:

• Haleem’s consistency can be adjusted to your liking, a little more material can be added to loosen the consistency, or it can be reduced to make it a little thicker. It depends on what you serve it with.
• When you cook the chicken, you can make the chicken tastier by adding some turmeric powder and fennel powder.
• Under the following link you can find more traditional chicken haleem with wheat and dals.

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Chicken haleem with wheat and dals