Instant Pot Haleem

Ingredients

• 1 cup Oil (divided for cooking and tarka)
• 1 large Onion (thinly sliced or chopped)
• 2 tbsp Ginger garlic paste (freshly grated preferred)
• 1 Shan Shahi Haleem spice mix (standard packet)
• 2 tbsp Yoghurt
• 1 cup Instant oats
• 0.5 tsp Turmeric
• 700 g Boneless beef (or meat of choice, cut into chunks)
• Lentils (soaked; usually included in the Shahi Haleem mix packet)
• 6 cup Boiling water
• Ginger (julienned, for garnish and tarka)
• Green chillies (sliced, for garnish and tarka)
• Fresh mint leaves (for tarka)
• Chat masala (to taste, for serving)
• Lemon juice (to taste, for serving)

Steps

1. 1

   Set the Instant Pot to 'Saute' mode and heat a portion of the oil. Add the meat and cook (bhunify) for 5 minutes until browned.

2. 2

   Add the ginger-garlic paste and continue to cook for another few minutes until fragrant.

3. 3

   Stir in the yoghurt, fried onions, turmeric, instant oats, the soaked lentils (from the spice kit), and the Shan Shahi Haleem spice mix.

4. 4

   Pour in 6 cups of boiling water, seal the lid, and set the Instant Pot to 'Multigrain' mode for 30 minutes.

5. 5

   Once the cycle is complete and pressure is released, open the lid and use an immersion blender to grind the mixture for less than a minute to reach the desired consistency.

6. 6

   Prepare a tarka by heating the remaining oil in a separate pan and frying the onions, ginger, green chillies, and fresh mint leaves until aromatic and golden.

7. 7

   Pour the tarka over the haleem. Serve hot, garnished with extra chat masala, fried onions, fresh ginger, green chillies, and a squeeze of fresh lemon juice.

Notes

The term 'bhunify' refers to the South Asian technique of sautéing spices and meat in oil to develop deep flavor. Ensure the lentils are soaked according to the package instructions before starting the Instant Pot cycle.

Nutrition per serving

• main
• stew
• instant-pot
• gluten-free
• dairy-free
• comfort-food
• dinner