Instant Pot Haleem

They say you shouldn’t mess with a classic. But what if a little innovation can make a classic even better. I’ve been making Haleem for Ramadan every year using my uncle Aleem’s recipe which you all know by now as I’ve shared it so often. This year life got a little simpler with a new toy I bought from @homewarestore. Enter, the Instant Pot…. I’ve shaved off hours of prep time using it to make this hearty Ramadan favourite. I’ve also changed the recipe very slightly and must say I like it even better… sshhh, don’t tell Uncle Aleem. I would love it if you tried out my new recipe and let me know what you think.

You can also make it in a normal pot. Just soak the grains the night before, and boil them about 1 to 2 hours before blending.

Recipe: @hungryforhalaal
IG Video: @hungryforhalaal

Ingredients
600gram chicken fillet
3/4 cup wheat
1/4 cup barley
1/4 cup moong dhal
1/4 cup red lentils
2 tsp salt
1Tbsp garlic & ginger paste
2Tbsp ghee or oil1
1/2 tsp fine dhanya (coriander)
1 1/2 tsp fine jeera (cumin)
1/2 tsp chilli powder
1/2 tsp crushed chillies (opt)
1/2 tsp turmeric powder
1 large onion chopped
4 elachi (cardamom) pods, 4 stick cinnamon, 4 cloves and 2 green chillies
1 tsp whole jeera (cumin)

Set your Instant Pot to saute mode. Braise onion in 2 Tblsp ghee with whole jeera, elachi, cinnamon, cloves and 2 green chillies till golden brown. Add the chicken, garlic & ginger paste and spices, braise till chicken is cooked. Use a potato masher to break the chicken down further. Usually it’s completely shredded for Haleem, but I prefer the texture more broken up than shredded. Remove from IP. Switch off saute function.

Add your grains and salt with 7 cups of water to the IP. Close the lid and set it on Pressure Cook for 20 minutes. Let it cook and then allow the steam to naturally release. If you’re rushing like I usually am, do the quick release.

Once the grains are cooked use a stick blender to blend it further. You can make it very smooth or keep some texture.

Put the IP back on Saute. Add chicken and half a cup fresh chopped coriander. When done add vagaar (sliced onions, jeero, 2 dry red chillies fried in ghee).

Serve with crispy fried onions, lemon wedges and chillies.