EASY PAKISTANI HALEEM RECIPE (INSTANT POT)

 This Pakistani-style Haleem (or Daleem) recipe is the real deal – authentic, full of classic flavor, the perfect consistency…yet easy to achieve. Instead of hours over the stove, this hands-off haleem recipe requires just 30 minutes of initial prep time. If you’ve ever found haleem intimidating, this recipe is for you!

We all learn. A couple years ago, I said about my slow cooker haleem:

“Haleem, by nature, isn’t a 30-minute one-pot meal-with-ingredients-you-probably-have-on-hand. A good haleem takes time, a few pans, and most likely a trip to the nearest Indian/Pakistani/Middle-Eastern grocery store.”

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.

KITCHEN TOOLS TO MAKE HALEEM EASY:

• An Instant Pot
• A food processor
• An Immersion Blender – optional but recommended
• A mortar and pestle or spice grinder if you’re making your own haleem masala
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• INGREDIENTS

• Lentils and Rice

  • 1/4 cup chana dal yellow split peas
  • 1/4 cup mash dal split urad lentils
  • 2 tbsp masoor dal red lentils
  • 2 tbsp split moong dal yellow lentils
  • 2 tbsp basmati rice

  Whole Spices

  • 2-3 bay leaves
  • 1-2 black cardamom
  • 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 cloves leave whole or grind into a powder using a mortar and pestle

  For the Instant Pot

  • 2 small onions or 1 large ~300 g, 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 medium tomatoes quartered
  • 1-2 green chili peppers stems removed
  • 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 1/4 tsp salt or to taste use at 2 ½ tsp if using homemade haleem masala
  • 2 tbsp whole milk yogurt
  • 3 cups water

  After cooking

  • ¼ cup rolled oats or sub instant oats
  • 1/4-1/2 tsp freshly ground black pepper
  • ¼ tsp garam masala

  For the Tadka (Tempering) – Optional

  • 1 small or half medium onion thinly sliced
  • 2-3 tbsp ghee or oil

  Garnishing

  • ¼ 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

• In a medium bowl, combine the lentils and rice and rinse a few times. Fill the bowl with warm water and allow to soak. Set aside.
• Place the onion, garlic, and ginger in a food processor and pulse to chop finely (but not blend).
• 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.
• Add the meat and sauté until the color of the meat changes (~5 minutes). Meanwhile, pulse to chop the tomatoes and green chilies in the food processor. Set aside.
• Add the spices (haleem masala, red chili flakes, and turmeric) and salt and sauté for 30 seconds. Add the yogurt and chopped tomato mixture along with 3 cups of water.
• 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.
• Allow the pressure to naturally release for at least 5 minutes, and then manually release the remaining pressure. Open the pot, and use a slotted spoon and tong to remove the beef pieces and add them to the food processor. Discard any large whole spices (the bay leaves, cinnamon stick, etc.) as they come up. Pulse to process the beef until it is just shredded and stringy but not smooth (7-8 pulses).
• 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.
• 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. Select Slow Cook and set to More. Add 1/2-1 cup water if the haleem thickens. Allow to cook, stirring occasionally, for an additional 20-30 minutes, or until a 'laced' consistency is achieved.*

Tadka (Optional Step)

• In a medium skillet, heat ghee or oil over medium-high heat. Add the onions and sauté, stirring occasionally, until golden brown. You'll have to stir more cautiously toward the end because you want them the deep brown color but not burnt.
• Pour the tadka over the haleem. Garnish and serve with more garnishing on the side.

NOTES

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.

If you have the time, I suggest letting it cook even longer, up to 4 hours. Add water to thin out as necessary.

NUTRITION

Calories: 385kcalCarbohydrates: 29gProtein: 25gFat: 19gSaturated Fat: 6gCholesterol: 61mgSodium: 68mgPotassium: 515mgFiber: 8gSugar: 3gVitamin A: 495IUVitamin C: 10mgCalcium: 82mgIron: 4mg