Recipe credit: Yas T @yasmintar
Picture credit: Fatima A Latif @_culinaryinspiration_
Slightly tweaked by Fatima A Latif
Bismillah hir Rahman nir Raheem 2 cups jungle oats 6 weetbixBoil with 2 teaspoon salt½ teaspoon tumeric 1 teaspoon sujees green masala @sujees_masala 2 teaspoons grounded coriander leavesFreshly chopped mint leavesSome fresh shallot Add water as neededOnce done blend with stick blender.
Saute onions in ghee (Clarified butter) with whole cumin seeds, few whole peppers and whole green and red chillies till pink.Add cubed chicken fillet 1 teaspoon salt ½ teaspoon tumeric 1 teaspoon garlic 1 teaspoon sujees green masala @sujees_masala ½ teaspoon coriander powder½ cumin powder½ teaspoon crushed red chillies ½ teaspoon garam masala Cook till done braise well add to boiled oats.
Make vagaar with ghee (Clarified butter), cumin, slit green chillies, garlic and add to haleem.Cook for a further 1 hour serve with lemons and hot knotted rolls. I omitted the whole green chillies and added mint, shallot & coriander leaves to vagaar. I also added extra grounded coriander leaves...