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Easy Pakistani Haleem Recipe (Instant Pot)

40 mins Cook
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NomNom Recipes 27

This Pakistani-fashion Haleem (or Daleem) recipe is the actual deal – proper, complete of classic flavor, the perfect consistency…yet smooth to achieve. as opposed to hours over the range, this fingers-off haleem recipe requires simply half-hour of preliminary prep time. in case you’ve ever determined haleem intimidating, this recipe is for you!

“Haleem, by way of nature, isn’t a 30-minute one-pot meal-with-ingredients-you-possibly-have-on-hand. a great haleem takes time, some pans, and most in all likelihood a journey to the nearest Indian/Pakistani/center-japanese grocery shop.”

but right here i am. 2 years years later. Older, wiser, a mother of 2, a little less time and could within the kitchen.

and that i’ve created a 30-minute one-pot haleem recipe. if you cook Pakistani food frequently, you probably have the ingredients reachable too.

What is Haleem?

Haleem (also called daleem, halim, etc.) is a Pakistani, Indian and/or Hyderabadi thick stew made with various grains, lentils (dal/daal), and meat.

Haleem is:

  • nourishing
  • rich in nutrients
  • healthy
  • comforting
  • & chatpati (hot/sour/spicy/tangy)

Traditionally, each aspect is cooked one by one, then mixed collectively and gradual-cooked to obtain the thick and luscious texture. The resulting interwoven or ‘laced’ consistency is Haleem’s distinguishing feature.

Like Nihari, haleem is a celebratory, stand-alone dish that’s often served on special events.

What Does Haleem Taste Like?

Haleem tastes like a wealthy porridge of legumes, meat, and grains. Onions, spices, and aromatics provide it layers of complexity and nuance. The garnishing consisting of ginger, cilantro, and inexperienced chili peppers gives textural hobby. Haleem a sizeable meal in itself that feels healthful, nourishing, and especially satisfying.

Haleem Ingredients

While this recipe calls for several ingredients, all of them are readily available at most Indian and Pakistani grocery stores.

Clockwise from Top Left – Rolled Oats, Basmati Rice, Masoor Dal (Red Lentils), Urad (Mash) Dal, Split Chana Dal (split chickpeas), and Moong Dal (sometimes called Yellow Lentils)

Besides the lentils and grains shown above, you’ll need meat (I use beef), onions, tomatoes, etc. and some traditional whole and ground spices.

How to Make Haleem in the Instant Pot

Right here’s the apparent and easy technique damaged down into three steps to provide you an concept of a way to make haleem within the instant Pot. (in case you’re new to the immediately Pot or simply need to learn how to use it for Indian & Pakistani cooking, please check out my manual on the way to Use The instantaneous Pot For Indian And Pakistani Cooking.)

  1. Step 1: Soak grains and lentils. Sauté onions, garlic, and ginger. Add the meat, sauté for a bit, then add the rest of the IP ingredients and pressure cook with the Meat/Stew Setting.
  2. Step 2: Open the Pot. Remove the beef and give it just enough pulses in the food processor to shred. Then use an immersion blender to blend the lentils & grains. If you don’t have an immersion blender, run the lentils and grains through the food processor too.
  3. Step 3: Add oats and cook the haleem down. Once it starts bubbling, cover and slow cook until you can see the ‘laced’ consistency (or resha). If you’re up for it, make a tadka. Garnish and serve!

How to Make Haleem on the Stovetop

If you’re making haleem on the stovetop, I’d suggest using my slow cooker haleem as a guide because the majority of it is done over the stovetop. I do plan on testing this on the stovetop and will update it when I do.

Haleem Masala Powder or Spice Mix

I understand not everyone has a variety of unique spices in their spice drawer, so I’ve developed this recipe to paintings with each save-bought and home made haleem masala.

To make your personal Haleem masala, combine the subsequent ingredients in a spice grinder and technique until easy. you could also crush with a mortar and pestle. Makes ~1 tbsp.

  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 small piece mace (javitri)
  • 1/2 star anise (baadiyan)
  • 1/4 tsp black peppercorns
  • 1/8 tsp nigella seeds (kalonji)
  • 1/8 tsp carom seeds (ajwain)
  • Large pinch nutmeg powder

What Cut of Beef to Use in Haleem

For haleem, you may use any pre-cut red meat stew meat including chuck, round, shank, or sirloin.

if you prefer to use bone-in beef or different meat, simply dispose of the meat from the bones after cooking, and then proceed with the recipe.

How to Make Haleem With Chicken or Mutton

Though I haven’t made haleem with chicken or mutton (goat/lamb) myself, they are popular haleem meat choices and can be used in this recipe in place of the beef. Lamb and goat meat should be fine to pressure cook for the same amount of time. If you’re using chicken, I’d suggest reducing the pressure cook time to 30 minutes.

How Long Does It Take to Make Haleem in the Instant Pot

The good thing about this haleem recipe is that it accounts for preparing the next set of ingredients while you’re doing the cooking. That said, it requires a good 2+ hours of total cook time. This includes pressure initial sauté, pressure build-up, pressure cooking, and final sauté.

Final Tips to Make Haleem

  • When shredding the meat in the food processor, you want to maintain the shredded texture (or strands of the meat). To do that, use the pulse setting and process just until shredded.
  • To double the recipe, double the ingredients (use the lower end of whole spices) and pressure cook for the same amount of time. Note that you’ll have to sauté longer at each step.
  • The most important thing that makes a good haleem: It’s not done once you combine the lentils and shredded meat. You have to cook it down together to achieve the signature ‘laced’ consistency.

Haleem Serving Suggestions

last year, i bought haleem at a food cart and turned into rummaging thru the bag for naan whilst my friend laughed and said “Oh, you’re looking for naan? I think that’s a Punjabi thing”.

although I grew up ingesting it with naan (and assume it have to be obligatory along haleem), I understand it’s eaten alone with a spoon in lots of regions.

Haleem is nice served with plenty of garnishing at the side.

How to Freeze Haleem

Haleem freezes beautifully, and you can store it for up to 3 months. I suggest reheating it with a bit of water over the stovetop and adding a final tadka.

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Easy Pakistani Haleem Recipe (Instant Pot)

Easy Pakistani Haleem Recipe (Instant Pot)

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This Pakistani-fashion Haleem (or Daleem) recipe is the actual deal – proper, complete of classic flavor, the perfect consistency…yet smooth to achieve. as opposed to hours over the range, this fingers-off haleem recipe requires simply half-hour of preliminary prep time. in case you’ve ever determined haleem intimidating, this recipe is for you!
prep time
30 mins
cooking time
40 mins
servings
5
total time
1 hour 10 minutes

Equipment

Ingredients

  • Lentils and Rice

  • 1/4 cup (~48 g) chana dal, raw split chickpeas or sub yellow split peas

  • 1/4 cup (~48 g) maash dal, split urad lentils

  • 2 tbsp (~25 g) masoor dal, red split lentils

  • 2 tbsp (~27 g) split moong dal, yellow lentils

  • 2 tbsp (~24 g) basmati rice

  • Whole Spices

  • 2-3 dried bay leaves

  • 1-2 black cardamom pods

  • 2-3 inch cinnamon stick

  • 1 tsp cumin seeds

  • 2-3 green cardamom pods, leave whole or remove seeds and grind into a powder using a mortar and pestle

  • 4-5 whole cloves, leave whole or grind into a powder using a mortar and pestle

  • For the Instant Pot

  • 2 (~300 g) small onions or 1 large, cut into eights

  • 6 garlic cloves, peeled

  • 1 inch piece ginger, peeled and roughly chopped

  • 1/4 cup neutral oil such as grapeseed or canola

  • 2 tbsp ghee

  • 1 lb beef stew meat, cut into 1 – 1 ½ inch cubes

  • 2 (~250 g) medium tomatoes, quartered

  • 1-2 green chili peppers, stems removed and sliced

  • 1 tbsp haleem masala powder, homemade (see post for recipe) or store-bought

  • 1-2 tsp red chili flakes

  • 3/4 tsp turmeric powder

  • 2 1/2 – 2 3/4 tsp table salt or sea salt, start with 2 1/4 tsp if using store-bought haleem masala

  • 2 tbsp whole milk yogurt

  • 3 cups water

  • After Cooking

  • 1/4 cup rolled oats, or sub instant oats

  • 1/2 tsp garam masala or chaat masala

  • 1/4 tsp freshly ground black pepper

  • For the Tadka (Tempering) – Optional

  • 1 (~85 g) small or half medium onion, thinly sliced

  • 2-3 tbsp ghee or oil

  • Garnishing

  • 1/4 cup cilantro leaves, finely chopped

  • 1 inch ginger, julienned

  • 1-2 green chili peppers, finely chopped

  • 1 lemon or lime, cut into wedges

  • chaat masala or garam masala – optional

  • mint leaves – optional

Instructions

1
In a medium bowl, combine the lentils and rice and rinse a few instances till the water runs clear. Fill the bowl with heat water and permit to soak. Set apart.
2
Place the onion, garlic, and ginger in a food processor and pulse to chop finely (but not blend).
3
Turn Instant Pot on Sauté mode and set to More. Once hot, add oil, ghee, and chopped onion mixture. Sauté for about 8-10 minutes, until the onions are lightly golden. While the onions are sautéing, add all the spices listed under Whole Spices.
4
Add the meat and sauté till the coloration of the meat modifications (~5 mins). meanwhile, pulse to chop the tomatoes and green chilies within the meals processor. Set aside.
5
Add the spices (haleem masala, red chili flakes, and turmeric) and salt and sauté for 30 seconds. Add the chopped tomato mixture and yogurt along with 3 cups of water.
6
Drain the soaked lentils and rice and add it to the Instant Pot. Mix to combine. Cancel Sauté. Cover the Instant Pot and set the valve to Sealing. Select the Meat/Stew Setting to set the pressure time to 45 minutes.
7
Allow the stress to naturally release for as a minimum five minutes, after which manually release the remaining strain. Open the pot, and use a slotted spoon and tong to do away with the beef pieces and add them to the food processor. Discard any huge entire spices (the bay leaves, cinnamon stick, and many others.) as they come up. Pulse to system the beef until it is simply shredded and stringy but not smooth (7-8 pulses).
8
Use an immersion blender to blend the dal until smooth. (You can also blend in the food processor after shredding the beef.) Turn the Instant Pot on to Sauté mode and set to Less.
9
Add the shredded beef and rolled oats and stir. Sauté for 3-5 minutes to cook this mixture down. Once the haleem starts bubbling, cancel sauté and cover with a lid.
10
Choose sluggish cook and set to extra. allow to cook, stirring once in a while, for an extra 20-30 minutes (See notice 1). The haleem is carried out once a 'laced' consistency is executed. (See observe 2) If the haleem thickens an excessive amount of, add half-1 cup boiling water and hold to stir. add the garam masala and black pepper and stir to mix.
11

Tadka (Optional Step)

In a medium skillet, heat ghee or oil over medium-high heat. add the onions and sauté, stirring once in a while, until golden brown (~5-6 min). Stir more carefully closer to the stop because you need them the deep brown shade but no longer burnt.
12
Pour the tadka over the haleem. Garnish and serve with more garnishing on the side.

Notes

Note 1: I like to go back and forth between Sauté – Less and Slow Cook – More. If using Sauté – Less, stir constantly to prevent bubbling. If you have the time, I suggest letting it Slow cook – More even longer, up to 4 hours. Add water to thin out as necessary. Note 2: If you lift your spoon and drop the haleem, it shouldn’t drop like a soup or curry, but like a thick batter or paste with the shreds of the haleem lingering from the spoon.
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