1 and ½ cups jungle oats6 weetbix2 and ½ litres water2 teaspoon salt. 1 cup chicken fillet, cubed3 tablespoon ghee (Clarified butter)1 medium onion, grated1 teaspoon ginger garlic paste1 and ½ ground green chilli½ teaspoon arad (Turmeric) 1 teaspoon salt 1 cup water 1 tablespoon ghee (Clarified butter) ½ small onion, sliced 2 whole green chilli 1 teaspoon Jeeru (Cumin) ¼ teaspoon garam Masala ¼ cup dhania (coriander) (coriander greens), chopped.
Soak the above.Bring to boil and cook on low heat until thick.When cool Liquidise the oats mixture. Fry onion in ghee (Clarified butter) until light golden. Add ginger garlic and other spices. Add chicken and cook for a few minutes. Add water and cook until chicken is tender. Mix the cooked chicken to the Liquidised oats mix. Fry the onion, green chilli and Jeeru (Cumin) in the ghee (Clarified butter) until light pink. Add to haleem. Sprinkle garam Masala, garnish with dhania (coriander).