Chicken and Egg White Haleem
Haleem is a popular dish in South Asia, especially during the month of Ramadan. This recipe is a fusion of chicken and egg, making it a great source of protein. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Gluten, Egg
Nutrition Facts
Per serving
Energy
188 kcal
Protein
12 g
Carbs
23 g
Fat
6 g
Fiber
5 g
Ingredients
Chicken, poultry, breast, skinless
100 gms (100g)
Egg, poultry, white, raw
2 medium (66g)
Dalia, Raw (Broken wheat)
50 gm (50g)
Chana Dal (Raw)
50 gm (50g)
Yellow Moong Dal (Raw)
50 gms (50g)
Olive Oil
1 tbsp (15g)
Chopped Onion
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Preparation
Wash the broken wheat and lentils and soak them in water for 30 minutes.
In a pressure cooker, add the soaked broken wheat and lentils along water, and pressure cook for 6-7 whistles on medium heat.
Once done, let the pressure release naturally.
Cut chicken into small pieces.
Boil egg, peel and scoop out yolk and chop.
Cooking Steps
In a separate pan, heat oil and ghee. Add the chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell goes away.
Add chicken pieces, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 10-12 minutes until the chicken is cooked through.
Add the chopped egg white to the chicken mixture and mix well.
Add the wheat and lentil mixture to the chicken and egg mixture and mix well.
Cover the pan with a lid and cook on low heat for 20-30 minutes, stirring occasionally, until the haleem reaches the desired consistency.
Garnish with chopped coriander leaves, and lemon wedges.