Haleem

• 4 onions large
• 1 cup canola oil
• 1 1/2 tablespoons ginger grated, or a 2 inch piece of ginger
• 1 1/2 tablespoons garlic grated
• 1 11/16 ounces masala packet Shan haleem
• 1 cup water
• 1/2 kilogram chicken breast
• 1/2 kilogram chicken thighs
• 4 Roma tomatoes
• 5 cups oats or 1 cup barley and 4 cups oats
• green chilies Thai, or jalapenos
• 1/2 cup cilantro
• 1 inch ginger julienned
• 1 lime or lemon

1. Slice the onions with a mandolin. In a large pot, fry three of the onions over high heat in canola oil until brown; set the onions aside. These are to be used to garnish the haleem before serving.
2. In the same pot, fry the last onion in the remaining oil until golden. Add in the ginger and garlic and cook for 2 minutes over high heat. In the meanwhile, in a separate pot boil the water.
3. In the pot with onions, mix in the haleem masala and chicken. Cook for 7-10 minutes, or until the chicken is fully cooked. Add in tomatoes and cover for 3-5 minutes, or until the tomatoes soften.
4. To the pot of chicken, stir in the oats and barley and transfer the boiling water. Cover and cook for 5 minutes over high heat, or until the stew boils vigorously. Stir periodically to prevent sticking to the bottom of the pan.
5. Transfer the haleem to the middle rack in the oven set to 350 F for 3 hours (or 250 F overnight), or to a slow cooker set to low for 3 hours. Periodically stir the haleem every 30 minutes if only cooking for 3 hours.
6. Check the haleem for salt and thickness. Add in 1/4 - 1 tsp more of salt if necessary. To thicken, stir the mixture over high heat to allow more water to evaporate.
7. Garnish with the fried onion, cilantro, chopped chilies, julienned ginger slices, and lime/lemon juice. Traditionally served by itself or with naan.

onions, canola oil, ginger, garlic, masala, water, kilogram chicken, kilogram chicken, tomatoes, oats, green chilies, cilantro, ginger, lime

Taken from www.yummly.com/recipe/Haleem-1240552 (may not work)