Chicken/Lamb -2lb( Skinless and with bones)
clove-7
black pepper-1 tbsp
shahjeera-1tbsp
Wheatflour-1tbsp
Ghee- 3 to 4 tbsp
Ginger& Garlic paste-1tbsp
Pachchchi mirchi- 4-5 small size
Daniya powder-1tbsp
Gasagasalu:1/2tbsp
Dalchina chekka-2inches(Half cut)
Soampu- 1tbsp
Milk-1cup
Water-1cup
Yalakalu-5
Jeedipappu-2tbsp
Pista:2tbsp (I didnt add in my receipe)
Salt:According to your taste.
Kandipappu-1tbsp
Optional:
If you have gulabi rekulu,Kukuma puvvu...add it according to ur taste...I didnt add it in my haleem..but it was good..Dont add biryani aku...I added it,it dominated the taste..So dnt add.
Preparation:
1.In a cooker,Put all the ingretients and close the lid with whistle
2.Place a pan on stove and on top of it,put this cooker,so that it will not over boil the chicken.
3.Heat should be medim and cook around 40-50mins.
4,Switch off and dont open for 10mins.
5.Take a pappugutti and crush the cooked chicken slightly.
6.Garnish with coriander and lemon
Optional:
Fried onions in a ghee on top the haleem..
