Haleem is a rich and flavorful dish made with a delightful blend of meat, lentils, and barley, resulting in a hearty and comforting meal that warms the soul. This traditional delicacy, often prepared during special occasions and festivals, is cooked slowly for several hours, which allows the ingredients to meld together beautifully and develop an irresistible depth of flavor. However, I’m going to show you a quick way to make it in an Instant Pot, and it only takes half the amount of time compared to the traditional method.
What goes into Instant Pot Haleem
To make your homemade haleem masala you’ll need 2 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tbsp caraway seeds, 1 tsp fennel seeds, 1 black cardamom, 2 bay leave, 5 green cardamom, 2 inch cinnamon stick, 1 star aniese, 1 mace, 1/4 nutmeg, 1 tsp salt taste test for salt later, 1 tsp red chili powder or cayenne pepper, and 1/2 tsp turmeric.
Add all of the whole spices in a pan and dry roast for 2-3 minutes over medium heat or until fragrant. Let them cool down, then add into a grinder and make a powder. Now mix salt, red chili powder, and turmeric, and store in an air-tight container or use right away. Check the full recipe with the instructions here.
Lentils
One part of this dish is the variety of lentils. Lentils are soaked for about 30 minutes to soften before adding to the pot. I used split pea, split moong, and split masoor, also called red lentil and mash lentil.
Rice and grains
In addition to all the lentils, we also need basmati rice and barley. You can also use steel-cut overnight oats for this recipe. Soak the grain for 30 minutes before cooking as well.
Meat
Traditionally, haleem is made with beef, but you can also use mutton or chicken. Make sure to cut the beef into bigger chunks, about 2.5-inch cubes, for the perfect rashydar haleem.
In this instant version of Haleem, we need an instant pot or pressure cooker. If you cook the meat and lentil mixture for 45 minutes after the pressure builds up. Your lentils and meat will be perfectly cooked.
How to blend haleem
Always use a whisk attachment to blend Haleem, which will ensure the stringy texture. The meat and lentils were perfectly cooked, so I didn’t need to take them out to shred the meat, but if you are using bone-in meat or larger chunks, then take out the meat and shred it before whisking it.
I don’t recommend using a blender because it will not give you the right texture. You can use an immersion blender for lentils, but for meat, either shred with your hands by using forks or use a whisk.
Be careful as the haleem will be very hot!
How much water goes into instant pot haleem
Adjust the water quantity if you are using a pressure cooker instead of instant pot. I used 4 cups of water in the first step and then added two more cups as it was too thick.
Butter and oil
I like to use a combination of butter and oil for this recipe
In the first step, I used 1 stick of butter, and for tempering and caramelizing onions, I used oil. Any neutral oil will work.
How to serve haleem
I know a lot of you like to eat it with a spoon as it comes with lots of toppings, but my favorite is to serve it with naan.
Either way, it is going to be delicious! Haleem isn’t complete without some sides. I used caramelized onions, sliced ginger, green chilies, cilantro, and chat masala.
How to store leftover haleem
There are very few chances that you’ll store Haleem because it is shared with friends and family, and usually a big batch is made.
You can keep any leftovers in the refrigerator in an airtight container for up to a week. Haleem has barley, lentils, and meat. I recommend letting it cool down completely and storing it in the refrigerator right away, as it tends to go bad quickly.
More Recipes
Instant Pot Haleem
Equipment
Ingredients
- 1/2 cup split bengal gram Chana dal
- 1/2 cup barley or wheat
- 2 tbsp rice
- 2 tbsp black gram lentils mash dal
- 2 tbsp green lentils moong dal
- 2 tbsp red lentils masoor dal
- 1 lbs beef or mutton cut into bigger chunks
- 1 packet Haleem masala or homemade masala for milder taste use 3/4 packet only
- 1/2 cup oil
- 1/2 cup butter one stick
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 4+2 cups water
For serving
- Caramelized onions
- Julien ginger
- Cilantro
- Green chilies
Instructions
- Add all the lentils, rice, and barley to a bowl and rinse several times. Let them soak for about 30 minutes.
- In an Instant Pot over saute mode, add 1 stick of butter. Once it's melted, add beef chunks, ginger, and garlic paste. Cook for 5 minutes, then add haleem masala.
- You can use 1 packet of ready-made masala, or check my recipe above for homemade masala. For a milder taste, use only 3/4 packet.
- Cook for another 5-6 minutes, while stirring often.
- Now add the soaked lentils. Mix it and add 4 cups of water.
- Change the Instant Pot settings to pressure cook and cook for 45 minutes.
- Release the pressure and, with the help of a whisk, mix it well. Be very careful as haleem is still very hot. Don't use a blender because it will not give you the right texture.
- If the haleem is too thick, then add more water and mix it well. (I have added 2 cups of water at this point)
- Thinly slice an onion and fry in 1/2 cup of oil until lightly golden. Separate the onion for serving and temper the haleem with the hot oil.
- Mix it well, and haleem is ready to serve.