Instant Pot Haleem
Instant Pot Haleem
Ingredients
For the Haleem
- 300 g Shan Shahi Haleem Mix, one packet
- as needed ginger, grated for paste
- as needed garlic, peeled for paste
- as needed oil, for frying onion and cooking meat
- as needed beef, cut into pieces
- 1 cup yogurt
- 1 spoonful turmeric
- 1 cup oats
- 6 cups boiling water
For the Garnish
- 1 onion, sliced
- as needed fresh coriander, chopped
- as needed fresh mint, chopped
- as needed ginger, julienned
- as needed lemon, sliced
Instructions
- 1
Prepare ginger garlic paste by grating ginger and peeling garlic. Set aside.
⏱️ 5 min
- 2
Slice one onion. In a separate frying pan, heat oil and fry the sliced onion until golden brown. Remove from heat and set aside, reserving some for garnish.
⏱️ 10 min
- 3
Open the 300g Shan Shahi Haleem Mix packet. Wash the lentils and grains from the Shan mix thoroughly and soak them in water for 30 minutes.
⏱️ 5 min
- 4
Set the Instant Pot to "Saute" mode for 8 minutes. Add oil to the Instant Pot inner pot.
⏱️ 1 min
- 5
Add the beef pieces to the Instant Pot and sauté them until browned.
⏱️ 5 min
- 6
Add the prepared ginger garlic paste to the beef and sauté thoroughly until well browned.
⏱️ 3 min
- 7
Add the Shan Haleem mix masala (from the packet) to the Instant Pot and mix well with the meat.
⏱️ 1 min
- 8
Add 1 cup of yogurt, some of the previously fried onions (reserve some for garnish), and 1 spoonful of turmeric to the Instant Pot. Mix well.
⏱️ 2 min
- 9
Add the washed and soaked lentils/grains from the Shan mix and 1 cup of oats to the Instant Pot. Mix all ingredients well.
⏱️ 2 min
- 10
Add 6 cups of boiling water to the mixture in the Instant Pot.
⏱️ 1 min
- 11
Close the Instant Pot lid and ensure the steam release valve is set to the "sealing" position. Select the "Multigrain" option and set the cooking time to 30 minutes.
⏱️ 1 min
- 12
While the haleem is cooking, prepare the garnishes: chop fresh coriander, chop fresh mint, julienne fresh ginger, and slice lemons.
⏱️ 10 min
- 13
Once the cooking cycle is complete, perform a quick release of the pressure by turning the steam release valve to "venting". Carefully open the lid and check if the meat is tender.
⏱️ 5 min
- 14
Use an immersion blender to blend the haleem mixture directly in the Instant Pot until it reaches a smooth and thick consistency, breaking down the meat and grains.
⏱️ 5 min
- 15
Serve the Instant Pot Haleem hot in a bowl, garnished with fresh coriander, mint, julienned ginger, lemon slices, and the reserved fried onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Haleem
For the Haleem
- 300 g Shan Shahi Haleem Mix, one packet
- as needed ginger, grated for paste
- as needed garlic, peeled for paste
- as needed oil, for frying onion and cooking meat
- as needed beef, cut into pieces
- 1 cup yogurt
- 1 spoonful turmeric
- 1 cup oats
- 6 cups boiling water
For the Garnish
- 1 onion, sliced
- as needed fresh coriander, chopped
- as needed fresh mint, chopped
- as needed ginger, julienned
- as needed lemon, sliced
Instructions
- 1
Prepare ginger garlic paste by grating ginger and peeling garlic. Set aside.
⏱️ 5 min - 2
Slice one onion. In a separate frying pan, heat oil and fry the sliced onion until golden brown. Remove from heat and set aside, reserving some for garnish.
⏱️ 10 min - 3
Open the 300g Shan Shahi Haleem Mix packet. Wash the lentils and grains from the Shan mix thoroughly and soak them in water for 30 minutes.
⏱️ 5 min - 4
Set the Instant Pot to "Saute" mode for 8 minutes. Add oil to the Instant Pot inner pot.
⏱️ 1 min - 5
Add the beef pieces to the Instant Pot and sauté them until browned.
⏱️ 5 min - 6
Add the prepared ginger garlic paste to the beef and sauté thoroughly until well browned.
⏱️ 3 min - 7
Add the Shan Haleem mix masala (from the packet) to the Instant Pot and mix well with the meat.
⏱️ 1 min - 8
Add 1 cup of yogurt, some of the previously fried onions (reserve some for garnish), and 1 spoonful of turmeric to the Instant Pot. Mix well.
⏱️ 2 min - 9
Add the washed and soaked lentils/grains from the Shan mix and 1 cup of oats to the Instant Pot. Mix all ingredients well.
⏱️ 2 min - 10
Add 6 cups of boiling water to the mixture in the Instant Pot.
⏱️ 1 min - 11
Close the Instant Pot lid and ensure the steam release valve is set to the "sealing" position. Select the "Multigrain" option and set the cooking time to 30 minutes.
⏱️ 1 min - 12
While the haleem is cooking, prepare the garnishes: chop fresh coriander, chop fresh mint, julienne fresh ginger, and slice lemons.
⏱️ 10 min - 13
Once the cooking cycle is complete, perform a quick release of the pressure by turning the steam release valve to "venting". Carefully open the lid and check if the meat is tender.
⏱️ 5 min - 14
Use an immersion blender to blend the haleem mixture directly in the Instant Pot until it reaches a smooth and thick consistency, breaking down the meat and grains.
⏱️ 5 min - 15
Serve the Instant Pot Haleem hot in a bowl, garnished with fresh coriander, mint, julienned ginger, lemon slices, and the reserved fried onions.
⏱️ 2 min