Easy Pakistani Chicken Haleem (Instant Pot)

Ingredients

• 2 kg boneless chicken
• 8.5 cloves fresh garlic (8–9 cloves; used in the lentils and garnish)
• 1 pack Shan haleem mix lentils (Pack size not specified)
• 0.5 cup channa daal
• 0.25 cup rice
• 0.25 cup masoor daal
• 1 pack Shan haleem masala (Pack size not specified)
• 4 tbsp chaat masala
• 0.25 tbsp turmeric
• 1 tbsp salt
• 0.5 cup oil
• 6.5 cup water for pressure cooking lentils (Source specifies 6–7 cups)
• 0.5 cup water for cooking chicken
• water for thinning haleem (Add 1/2–1 cup if the haleem thickens)
• onion (Browned and sautéed, for tadka garnish)
• green chilies (For tadka garnish)
• lemon juice (For tadka garnish)
• garlic for garnish (For tadka garnish)
• coriander (For tadka garnish)
• naan or roti (For serving)

Steps

1. 1

   In a medium bowl, combine the Shan haleem mix lentils, channa daal, rice, and masoor daal. Rinse the lentils and rice a few times, then fill the bowl with warm water and allow the mixture to soak. Set aside.

2. 2

   Add the soaked lentils and rice to an Instant Pot or pressure cooker along with 6–7 cups water, the fresh garlic, salt, and turmeric.

3. 3

   Pressure-cook the lentil mixture for 40 minutes, until the lentils are fully cooked.

4. 4

   When the lentils are cooked, use a hand blender to blend them until smooth.

5. 5

   Return to the Instant Pot or pressure cooker and add the oil, boneless chicken, Shan haleem masala, and chaat masala.

6. 6

   Sauté the chicken and seasonings until the chicken changes color.

7. 7

   Add 1/2 cup water, then pressure-cook the chicken for 30 minutes.

8. 8

   Once the chicken is cooked, mix it well. It will begin to shred as you mix.

9. 9

   Add the shredded chicken to the blended lentils and mix to combine.

10. 10

    Allow the chicken and lentil mixture to cook, stirring occasionally, for an additional 20–30 minutes, or until it reaches a laced consistency. Add 1/2–1 cup water if the haleem thickens.

11. 11

    For the tadka garnish, prepare browned sautéed onion, green chilies, lemon juice, garlic, and coriander, then add them as the garnish.

12. 12

    Serve the haleem with naan or roti.

Notes

The source does not specify the pack sizes for the Shan haleem mix lentils or Shan haleem masala, nor quantities for the garnish ingredients. It also does not specify a soaking duration or the exact method for preparing the browned onion tadka.

Nutrition per serving

• main
• Pakistani
• South Asian
• Instant Pot
• pressure-cooked
• chicken
• lentils
• comfort food