Easy Instant Pot Haleem

Easy Instant Pot HaleemOur last meal of 2020 is Haleem. A hearty meal to tide us into the new year. And, what a strange New Year’s eve it is. And, yet, it is nice to sit and reflect on an unusual year that has been. Feeling cozy, toasty, and stark sober. At least there is something to be said about waking up to the new year without a headache. And I guess, in general being responsible. Or realizing not every rule needs to be broken. Well, however one slices it. This New Years Eve is a quiet one, with all of us at home.

 

What exactly is haleem?

A haleem is a porridge or grains, lentils, and meat. The preferred meat for this dish tends to be beef or even goat meat. I have tried this with goat meat but find pretty good results with chicken in a fraction of the time. So, what I made today is a chicken Haleem, which is my instant pot haleem. Feel free to substitute this with any meat of your choice, the important things is that it needs to be on the bone.

Haleem is a grain porridge, made with meat, lentils and whole grains. It is a great community meal, and is cooked during the month of Ramadan to break the fast during Iftar. 

Easy Instant Pot Haleem

More about this Instant Pot Haleem

For inspiration, I turned to this recipe, and also checked out this variation. And then I cobbled up this variation of instant pot haleem. Which, I promise is really very good! And, with winter still far from gone, it will warm your cockles, toes, and fill your belly. After all, isn’t that what a good winter’s meal is about. And if you believe that lentils bring you luck in the new year. Well, this meal covers those bases as well. So, it is a check all the boxes and close out the year well kind of meal. I used some grains from Grow NYC (their rolled oats).

Whole Wheat Sourdough Naan

A few notes on the Haleem,

  • Do try to make this with an assortment of lentils, it gives it an interesting texture.
  • In terms of grains, I use barley and rolled oats. Sometimes, barley, rolled oats, and wheat.
  • Plan a good couple of hours, between the cooking and resting. A lot of it is down time, but do not try to rush it further.

Truly speaking, it is technically a one-pot meal. However, my home crew likes it with a side of naan.

And with this bowl of Haleem, I wish you dear reader, a wonderful new year.

Easy Instant Pot Haleem

Some hearty one pot meal ideas include my mixed vegetable and lentil soup and one the meaty side my lamb with potatoes.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Easy Instant Pot Haleem

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 6 to 8

A great one pot hearty and healthy meal.

Ingredients

    For the Spice Blend
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon nigella seeds
  • A few blades mace
  • 1 star anise
  • 2 teaspoons garam masala powder
    • For the Haleem
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 cloves of garlic minced
  • 1/2 pound chicken, skinless on the bone
  • 2 teaspoons salt
  • 3/4 cup mixed lentils (red lentils, white lentils (urad), channa dal)
  • 1/2 cup cracked barley
  • 1/4 cup rolled oats
  • 1 teaspoon red cayenne pepper
    • To finish
  • 1/2 cup oil
  • 1 onion thinly sliced
  • 1 tablespoon ginger, thinly julienned
  • 2 tablespoons chopped onion
  • Chopped cilantro
  • 2 tablespoons fresh lime juice

Instructions

  1. Lightly toast the coriander seeds, nigella seeds, mace and star anise. Place in a spice grinder with the garam masala and grind until smooth. This should make about 1 and 1/2 tablespoons of the spice.
  2. Turn the instant pot onto sauté mode. Add the onion garlic and chicken and cook for about 4 to 5 minutes, until the onion and garlic is fragrant. Add in the spice blend and mix well.
  3. Add in the salt and stir well.
  4. Add in the lentils, barley and rolled oats and 6 cups of water. Stir well and cover the instant pot. Set to 20 minutes of high pressure and allow a natural release. This will take about 50 minutes.
  5. Remove the lid. The mixture should be very soft and mixed together. Carefully remove the chicken bones.
  6. Using an immersion blender, blend into a puree, a little texture is fine.
  7. Heat the oil and fry the sliced onion in batches until golden. Stir into the haleem leaving a little to garnish.
  8. Serve in bowls garnished with the ginger, chopped onion, cilantro and lime juice.
https://spicechronicles.com/easy-instant-pot-haleem/

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