Chicken Haleem Rice Bowl

Method

1. Rinse the rice three times in cold water, drain, and put it in a 16 cm pot with the rice water and a tenth of the salt. Bring to the boil on high heat, cover, turn down to low heat and cook for 12 min. Turn off the heat and leave it covered to steam for 10 minutes.

   Add in this stepBasmati rice 120 gWater (for the rice) 180 mlSalt ⅛ tsp

   high heat→low heat

2. Heat the oil in a 20 cm pot on medium heat and fry the chopped onion, crushed garlic and grated ginger for 7 min, until the onion is soft and golden.

   Add in this stepVegetable oil 1½ tbspOnion 1Garlic cloves 3Fresh ginger 10 g

   medium heat

3. Add the chicken thighs whole with the turmeric, Kashmiri chilli, six-tenths of the salt and the yogurt and stir for 2 minutes. Add the rinsed lentils, oats and water, bring to the boil, half-cover and simmer on low heat for 32 min. Stir often so it doesn't catch; it is ready when the chicken pulls apart easily with a fork and the lentils have dissolved.

   Add in this stepBoneless chicken thighs 240 gGround turmeric ½ tspKashmiri chilli powder 1 tspSalt ¾ tspPlain yogurt 40 gRed lentils 50 gRolled oats 40 gWater (for the haleem) 700 ml

   low heat

4. Shred the chicken right in the pot with a whisk or two forks, add the garam masala and beat hard on low heat for 5 min until thick and slightly stretchy. Add a splash of hot water if it gets too stiff.

   Add in this stepGaram masala 1 tsp

   low heat

5. Bring a small pot of water to the boil, lower in the eggs with a ladle and cook on medium-high heat for 6 min 30 sec, then plunge into iced water and peel. The yolks will be soft and jammy.

   Add in this stepEggs 2

   medium-high heat

6. Kachumber: cut the cucumber, tomato and red onion into 1 cm dice and toss with half the lemon juice, the rest of the salt and half the chopped mint.

   Add in this stepCucumber ½Tomato 1Red onion ½Lemon ½Salt 0.4 tspFresh mint leaves 2.5 g

7. Chilli ghee: melt the ghee in a small pan on medium-low heat, add the cumin seeds and let them sizzle for 1 min, then turn off the heat and stir in the chilli flakes. Add the flakes off the heat; burnt chilli turns bitter.

   Add in this stepGhee (or butter) 15 gCumin seeds ½ tspChilli flakes 1 tsp

   medium-low heat

8. Spoon rice into bowls, pile on the haleem and add the halved eggs and kachumber. Drizzle with chilli ghee, scatter over the rest of the mint and serve with the remaining lemon cut into wedges.

   Add in this stepFresh mint leaves 2.5 gLemon ½