Imported from Instagram

Easy Pakistani-Style Chicken Haleem (Instant Pot)

Name: Easy Pakistani-Style Chicken Haleem (Instant Pot)
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 2 kg Boneless chicken; 8 Fresh garlic (Source states 8–9 cloves; use 8–9 cloves); 1 pack Shan haleem mix (The package appears to contain the lentil-and-rice mix; package weight is not visible in the source); 4 cup Water (Source gives 4–5 cups); 0.25 Masoor dal (Source OCR clearly shows 1/4, but the unit is illegible); 0.25 tbsp Turmeric; 1 tbsp Salt; 0.5 cup Oil (Source says half cup); Shan haleem masala (Amount not visible; may be included in the Shan haleem pack); Chaat masala (Amount not stated); Green chilies (Used for the browned sautéed chili garnish; amount not stated); Lemon juice (Amount not stated); Coriander (For garnish; amount not stated)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

A hearty Pakistani-style chicken haleem made with boneless chicken, lentils, rice, and Shan haleem seasoning. The lentils are blended for a smooth, thick consistency, then combined with shredded chicken and finished with a spiced garnish.

8 servings100 minSouth Asian

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Ingredients

2 kg Boneless chicken
8 Fresh garlic (Source states 8–9 cloves; use 8–9 cloves)
1 pack Shan haleem mix (The package appears to contain the lentil-and-rice mix; package weight is not visible in the source)
4 cup Water (Source gives 4–5 cups)
0.25 Masoor dal (Source OCR clearly shows 1/4, but the unit is illegible)
0.25 tbsp Turmeric
1 tbsp Salt
0.5 cup Oil (Source says half cup)
Shan haleem masala (Amount not visible; may be included in the Shan haleem pack)
Chaat masala (Amount not stated)
Green chilies (Used for the browned sautéed chili garnish; amount not stated)
Lemon juice (Amount not stated)
Coriander (For garnish; amount not stated)

Steps

1
In a bowl, combine the lentils and rice from the haleem mix, along with the masoor dal if separate, and rinse them a few times.
2
Add the rinsed lentil mixture to the Instant Pot or pressure cooker with 4–5 cups of water, turmeric, and salt.
3
Pressure-cook the lentil mixture until cooked. The source does not clearly state the cooking time for the lentils.
4
Use a hand blender to blend the cooked lentils until smooth.
5
Add oil to the Instant Pot or pressure cooker, then add the chicken, Shan haleem masala, and chaat masala. Cook until the chicken changes color.
6
Continue cooking until the chicken is cooked through, then mix it so that it begins to shred.
7
Add the shredded chicken to the blended lentils and stir to combine.
8
Cook the haleem for an additional 20–30 minutes, stirring occasionally, until it reaches the desired consistency. Add 1/2–1 cup water if the haleem becomes too thick.
9
Prepare the tadka by browning or sautéing the green chilies with garlic. Add the tadka to the haleem along with lemon juice and coriander.
10
Serve the haleem with naan or roti.

Notes

The OCR is partially obscured. The source states a preparation time of 30 minutes, a 70-minute cooking-time figure, and a total time of 1 hour 40 minutes. The lentil cooking time and the quantities for chaat masala, green chilies, lemon juice, and garnish coriander are not legible or stated. The source mentions both a Shan haleem mix and Shan haleem masala; the masala may be included in the packet.