This recipe comes from my mum, Fatima and as with many indian mums we receive no measurements so I’ve tried my best to add a measure but this dish really is about tasting and feeling it.

Stove method:

Boil 500g of 4-in-1 soup mix with 1/2 cup rice in 3-4 litres of water

Add:
3 tsp rough salt
1 tsp haldi/turmeric/arad
4-5 curry leaves

Cook til pulses are soft. Add more water if it gets too thick.when ready, use your immersion blender and liquidise all ingredients.

Instantpot method:
Add all the above to your instantpot, set it to pressure cooker on high for 20minutes, and let it NPR. Once done, liquidise with your immersion blender.

Seperate into containers and freeze.

In a seperate pan:

Saute half an onion / chopped spring onions

Add:
1/2 tsp jeera seeds
1-2 tsp dhana jeeru
Rough salt to taste
1/3 tsp haldi/turmeric/arad
10 chopped mint leaves
750g cubed chicken fillet (or cubed mutton, add a dash of vinegar if using mutton)
1-2 grated tomatoes or 3 curry spoons of tomato puree
Chopped green chilli to taste

Cook til done.

Add half a bunch of chopped dhania to Haleem mix above.

Add more water if its too thick plus a small handful of jungle oats.

Can now also be packed away and frozen for future use.

To serve I make some garlic buttered toasted bread strips:

Butter about 4 bread slices with garlic butter and slice into strips.
Grill in the oven til browned on the buttered side. Do not turn over.

Stack and serve with a few wedges of lemon and a bowl of steaming haleem

Enjoy ~ Fehmz