• Instructions:

For the Lentils:

• Soak the lentil mix provided in the Shan Shahi Haleem Mix and also additional rice and lentils in a medium bowl for 2 hours.
• Drain the excess water, and set aside.

For the Chicken Masala:

• Fry the onions in the oil in a large pot, until they’re golden brown.
• Add the chicken and cook for about 1 minute until it starts to change colour, and then add the haleem spice mix or masala. And cook for 3-4 minutes on high heat, until the oil separates. This step is called bhoon-na.
• Add the tomatoes and cook them for 2-3 minutes on high heat. Add 1/3 cup water and lower the heat, and cover the pot.
• Let the tomatoes cook for about 15 minutes until they have softened (refer to the step by step photos).
• Transfer the chicken masala to a bowl, and set aside.
• In the same pot, add the lentils, the remaining spice mix and 12 cups of water.
• Cook on medium heat for about 1 hour, or until the lentils have cooked through. Keep stirring every 10 minutes or so, to ensure that the lentils don’t stick to the bottom of the pot.
• Refer to the step by step photos to see how the lentils look when they are cooked through.
• Add the chicken masala to the lentils, and using a hand blender, blend the haleem to your desired consistency. I like to blend it just so that there’s some texture still remaining.

For the Fried Onions:

• In a medium saucepan heat the oil on medium high.
• Add the sliced onions, and fry while stirring frequently.
• Fry the onions until they reach a deep golden brown colour.
• To avoid the onions burning, fry them on medium heat while continuously stirring. Refer to the step by step photos to see how the onions are fried.

To Serve:

• Garnish with fried onions, chopped coriander, green chillies and thinly sliced ginger.
• Serve with naan or pita.