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.
- rich in nutrients
- & 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.
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.)
- 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.
- 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.
- 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.