Haleem Recipe | Chicken Haleem

This Chicken Haleem recipe is an amazing comfort food with a nourishing mix of grains, lentils, and meat. I've made it simple with the Instant Pot, so you don't have to cook all day. If you've ever wondered how to make Pakistani haleem in an Instant Pot or Pressure cooker, let me show you a one-step method to make this.

Why You'll Love This Easy Instant Pot Recipe

• Deep, comforting flavors that taste like an all-day simmered dish but cook in a fraction of the time.
• Ultra-creamy, velvety texture thanks to blended lentils, grains, and tender chicken.
• High-protein and satisfying, making it a hearty meal perfect for lunch, dinner, or meal prep.

This Pakistani main course is made with chicken and is a great well balanced high protein meal. Made in an Instant Pot, this family dinner comes together quickly and easily for a delicious meal everyone will love.

What Is Haleem?

Haleem is made of a mix of grains and lentils and some type of meat--often mutton or chicken. This dish is slow cooked for seven to eight hours, to thoroughly break down the meat and grains, resulting in a paste-like consistency.

Did I just lose you when I said Paste-like? I know I was not keen to eat or try this dish because of the paste-like part, but I now regret my reluctance because it's not a paste--it's a spoonful of deliciousness. The various grains, meats and spices just come together beautifully.

This is also a very nourishing dish, full of complex carbohydrates and protein. It is often made for Iftar during the month of Ramadan when the faithful fast from sunup to sundown. Breaking that long fast with a dish of rib-sticking haleem is a wonderful thing to long forward to.

This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post.

Why Use An Instant Pot

Pakistani Haleem is normally a dish that people just set out to cook all day. You have to cook it low and slow and really, it takes ALL DAY. I think we all know I don't have the patience to cook anything all day for a single dish. The Instant Pot has spoiled me.

I set out to find the perfect Instant Pot recipe for Pakistani Haleem and I finally have it down. This turns out the same perfect, smooth consistency as when you make it with the traditional method, minus the monotonous stirring and long cook times.

My need for efficiency in all things has made this recipe quick so you can enjoy this comfort food anytime.

If you're looking for more great Pakistani dishes, my Pakistani Chicken Karahi is to die for!

Where To Get Haleem Mix

If you live close to an Indian grocery store, you may find a premade mix of cracked wheat berries and lentils labeled Haleem mix (not Haleem Masala which is a spice mix in a small cardboard box). You can use this in place of the wheat berries and lentils below. If not, look for cracked wheat like this to make up your own mix of lentils and wheat berries.

What Does Haleem Taste Like?

Haleem is a wonderfully spiced dish that is loaded with flavor. This recipe has a mild heat to it, but nothing overpowering. If you prefer more heat in our food you can add a little more cayenne pepper if you like.

Ingredients You'll Need

• 1/4 cup Ghee- It enhances flavor, helps deeply caramelize the onions, and adds the silky mouthfeel that traditional haleem is known for.
• 2 cups Sliced Onions- The onions cook down until golden and sweet, creating the foundational depth and richness in the haleem.
• 1 pound Boneless Skinless Chicken Thighs- Chicken thighs simmer until tender and shreddable. Their higher fat content compared to breasts adds moisture, flavor, and richness.
• 4 cups Water- Water acts as the main cooking liquid, softening the grains, dals, and chicken. As the mixture cooks, it transforms into a thick, stew-like consistency essential to haleem.
• 1/2 cup Cracked Wheat Berries- These provide the signature thick, hearty body of traditional haleem.
• 1/2 cup split Chana Dal- They soften completely and blend seamlessly into the haleem, creating its iconic porridge-like consistency.
• 1 tablespoon Minced Ginger- Ginger adds brightness, warmth, and digestive benefits. It balances the richness of the grains and chicken with fresh heat.
• 1 tablespoon Minced Garlic- Garlic builds savory depth and aromatic complexity, infusing the haleem with traditional South Asian flavors.
• 1 teaspoon Ground Cumin- Cumin brings a warm, earthy, slightly smoky note that anchors the spice profile of the dish.
• 1 teaspoon Ground Coriander- Coriander adds gentle citrusy, floral undertones, balancing the warmth from spices like cumin and cayenne.
• 1 teaspoon Turmeric- Turmeric adds golden color and a mild earthy bitterness that rounds out the flavor and enhances the aromatic qualities of the haleem.
• 1 teaspoon Cayenne Pepper- Cayenne contributes heat, sharpening the overall flavor.
• 2 teaspoons Garam Masala- One teaspoon is added during cooking to infuse warmth, sweetness, and complexity. The second teaspoon is stirred in at the end to brighten the flavor and add a fresh, aromatic finish.
• 1/4 cup Julienned Ginger- Fresh ginger strips add a burst of brightness and mild heat as a garnish.
• 1/2 cup Chopped Cilantro-Cilantro adds herbal freshness that lifts and balances the richness of the dish.
• 2 tablespoons Ghee- A final drizzle of ghee enhances aroma, adds silkiness, and gives the haleem its traditional glossy finish.

How To Make Chicken Haleem

1. Prep. Turn the Instant Pot on Sauté and when it is hot, add the ghee.
2. Sautee the onions are brown and crispy, about 10 minutes. Remove half the onions and set them aside for garnishing
3. Pressure cook. Add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala. Cook on high pressure.
4. Puree. Using an immersion blender, purée the meat and grains together until you have a smooth, thick stew. 
5. Finish. Add 1 teaspoon of Garam Masala and stir. Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
6. Serve. Pour the additional ghee on top, and serve.

Tips And Tricks

Here are some helpful tips and tricks to ensure your Instant Pot Chicken Haleem turns out perfectly creamy, deeply flavored, and authentically comforting every time.

• Use chicken thighs, not breasts. Thighs stay tender and juicy through pressure cooking and shred beautifully into the creamy mixture.
• Rinse the grains and lentils thoroughly. This removes excess starch and helps the haleem cook evenly and blend smoothly.
• Don’t skip the natural release. Allowing the Instant Pot to naturally release pressure helps the grains and lentils fully soften and keeps the chicken extremely tender.

Variations

Here are several flavorful and customizable variations to help you tailor Instant Pot Chicken Haleem to your taste, dietary needs, or the ingredients you have on hand.

• Coconut Haleem- Stir in ¼ cup coconut milk at the end for a subtle sweetness and a creamier, South Asian–inspired twist.
• Vegetable-Fortified Haleem- Add grated carrots, chopped spinach, or zucchini to boost nutrition and volume without altering the flavor much.
• Richer Haleem- Add an extra 1–2 tablespoons ghee during finishing or stir in a small spoon of butter for a more indulgent, silky finish.

What To Eat With Chicken Haleem

Here are some delicious accompaniments that pair beautifully with chicken haleem, helping you create a complete, flavorful, and satisfying meal.

• Naan or Roti- Soft, warm flatbreads are perfect for scooping up the thick, creamy haleem.
• Paratha- Buttery, flaky parathas add richness and make the meal feel extra indulgent.
• Lemon Wedges- A squeeze of fresh lemon brightens the flavors and cuts through the richness.

How Long Does It Last?

Once you have made the haleem, let it cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for up to 3 days. You can also freeze it for up to a month. Thaw in the fridge overnight and reheat it on the stovetop until it is warmed through.

More Instant Pot Recipes

• Instant Pot Pork Tenderloin
• Instant Pot Pinto Beans
• Tamale Pie
• Beef Barbacoa
• Instant Pot Harira Soup
• Eggplant Pasta
• Instant Pot Pork Tenderloin
• Instant Pot Acorn Squash

I love how delicious and flavorful this Chicken Haleem is, and it's ready to eat in just 40 minutes. This is the perfect dish to try if you want to discover new cuisines. If you like it, be sure to share this post on Facebook and Pinterest!

Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.