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instant pot haleem
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4 from 1 vote

Instant Pot Haleem

In under 60 minutes
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Cuisine: Indian, Pakistani
Keyword: Daleem, Haleem, Khichda
Servings: 8

Equipment

  • Instant pot or Pressure cooker

Ingredients

  • 1/2 cup Ghee or Oil
  • 1/2 cup Pre-fried onions I am using pre-fried onions for this recipe. If you dont have pre-fried onions you can fry onions in the oil once its hot before adding the meat.
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 lbs Boneless beef
  • 0.5 lbs Beef bones or you could use 2.5 lbs beef with bones instead
  • 5 cups Broth or Water
  • 2 whole Chillies
  • 1 handful Chopped Cilantro
  • 1/2 piece Ginger julienned
  • 2 whole Green Chillies sliced
  • 2 cups Rolled oats
  • 3/4 cup Mixed daal Chana,Urad, Toor, Red etc. Pre soak for 30 minutes
  • 1 box Shan Haleem Mix
  • 2 tbsp Chaat Masala
  • 1 halved Lemon
  • 2 tbsp Yogurt

Instructions

  • Turn the Instant Pot on Sauté and when it is hot, add 1/4 cup oil.
  • Once the oil is hot add all the meat, stir and let it cook for a minute
  • Once it starts changing color, add your ginger and garlic paste and mix with the meat.
  • Add your packet of Shan Haleem Mix and mix well. Save one teaspoon of masala to use in the end.
  • Add 2 tbsp of yogurt and fried onions.
  • Add 1/2 cup of pre-fried onions. I am using pre-fried onions for this recipe. If you dont have pre-fried onions you can fry onions in the oil once its hot, before adding the meat.
  • Add all the mixed daals to the instant pot. Add 2 cups of water or broth and mix well.
  • Put the lid on and pressure cook on high for 20 minutes.
  • Once the time is up do a quick release, wait for the pin to drop before taking off your lid.
  • Turn on Saute mode again, remove all the meat in a seperate bowl from your liquid in the instant pot. Add 3 more cups of hot water in the instant pot and blend the mixture with a blender or mixer.
  • Once smooth add 2 cups of oats and mix well. Add another 1/4 cup of to the mixture. Cover and let it cook for 10 minutes.
  • Meanwhile use a fork to shred your meat pieces to add to the haleem later and discard the bones.
  • After 10 minutes use an immersion blender to blend the haleem and oat mix until you get your desired consistency. If its too thick feel free to add another 1/2 cup of boiling water and let it sit for another 5 minutes.
  • Once you have the perfect consistency, add in all the shredded meat to your haleem and mix well. Now add the leftover teaspoon of haleem masala and chaat masala you saved earlier.
  • Dish out and garnish with Cilantro, Ginger, and Lemon wedges. Serve hot.

Notes

I am using pre-fried onions for this recipe. If you dont have pre-fried onions you can fry onions in the oil once its hot and then add meat.