Instant Pot Pakistani Haleem
Pakistani Haleem 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, so if you've ever wondered how to make haleem in an Instant Pot or Pressure cooker, let me show you a one-step method to make this.
Prep Time10 mins
Cook Time30 mins
Pressure Release10 mins
Total Time40 mins
Turn the Instant Pot on Sauté and when it is hot, add the ghee.
To the hot ghee, add the thinly sliced onions and sauté until the onions are brown and crispy, about 10 minutes.
Remove half the onions and set them aside for garnishing
To the pot with half the onions and ghee, 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 for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure.
Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew.
Add 1 teaspoon of Garam Masala and stir.
Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
Pour the additional ghee on top, and serve.
- You can substitute mutton or beef for the chicken in this recipe without changing anything else.
- Serve with naan or rice.
Calories: 312kcal | Carbohydrates: 21g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Fiber: 4g