📝 About This Recipe
Haleem is a slow-cooked, savory porridge that is a cornerstone of Hyderabadi cuisine, traditionally simmered for hours until the meat, grains, and lentils meld into a silky, paste-like consistency. This Instant Pot version captures the deep, aromatic essence of the original dish—rich with ghee, warm spices, and tender meat—in a fraction of the time. It is a labor of love that results in a high-protein, incredibly comforting stew perfect for special occasions or a cozy family dinner.
🥗 Ingredients
Grains and Lentils
- 1 cup Broken Wheat (Dalia) (soaked for 30 minutes)
- 2 tablespoons Chana Dal (split chickpeas)
- 1 tablespoon Yellow Moong Dal
- 1 tablespoon Red Masoor Dal
- 2 tablespoons Pearl Barley (optional but adds great texture)
The Meat and Marinade
- 1.5 lbs Boneless Mutton or Lamb (cut into 1-inch cubes, preferably with some fat)
- 2 tablespoons Ginger-Garlic Paste (freshly made for best flavor)
- 1/2 cup Plain Yogurt (whisked until smooth)
- 1 teaspoon Red Chili Powder (adjust to heat preference)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Salt (or to taste)
Aromatics and Fats
- 1/2 cup Ghee (divided)
- 2 large Onions (very thinly sliced)
- 1 set Whole Spices (1 cinnamon stick, 4 green cardamoms, 4 cloves, 1 tsp caraway seeds/shahi jeera)
- 4 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Garam Masala Powder
Garnish
- 1/2 cup Fresh Mint and Cilantro (finely chopped)
- 1 inch Ginger (cut into thin juliennes)
- 1 whole Lemon (cut into wedges)
👨🍳 Instructions
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1
Rinse the broken wheat, barley, and all lentils thoroughly. Soak them in 3 cups of water for at least 30 minutes before starting the cooking process.
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2
In a large bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Let this sit for 20 minutes.
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3
Turn on the Instant Pot to 'Sauté' mode (High). Add 1/4 cup of ghee. Once hot, add the sliced onions and fry until they are a deep golden brown. Remove half of the onions and set aside on a paper towel for garnishing later.
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4
To the remaining onions in the pot, add the whole spices (cinnamon, cardamom, cloves, and caraway seeds). Sauté for 1 minute until fragrant.
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5
Add the marinated mutton to the pot. Sauté for 8-10 minutes, stirring frequently, until the meat is browned on all sides and the oil begins to separate.
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6
Drain the soaking water from the grains and lentils, then add them into the Instant Pot with the meat. Mix well to combine.
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7
Pour in 5 cups of water and add the slit green chilies. Ensure everything is submerged.
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8
Close the Instant Pot lid and set the valve to 'Sealing'. Cancel 'Sauté' mode and select 'Pressure Cook' (High) for 45 minutes.
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9
Once the timer beeps, allow the pressure to release naturally for at least 20 minutes. This ensures the meat is tender enough to fall apart.
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10
Open the lid. Using a heavy wooden masher (ghotni) or an immersion blender, mash the mixture thoroughly. If using an immersion blender, use short pulses; you want a thick, stretchy consistency, not a completely smooth baby-food puree.
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11
Select 'Sauté' mode (Low) again. Add the remaining ghee, garam masala powder, and half of the chopped mint and cilantro. Stir vigorously for 5-10 minutes. The Haleem should start looking glossy and 'stretchy' (resembling a thick paste).
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12
If the consistency is too thick, add a splash of boiling water. Taste and adjust salt if needed. Turn off the Instant Pot.
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13
Serve hot in bowls, topped generously with the reserved fried onions, ginger juliennes, remaining fresh herbs, and a squeeze of fresh lemon juice.
💡 Chef's Tips
For the most authentic texture, use mutton with bones initially and remove them before mashing, as the marrow adds incredible depth. If you prefer a very smooth texture, pulse the soaked grains in a blender for 2 seconds before adding them to the pot. The 'stretchiness' of Haleem comes from vigorous mashing; don't skip this step as it releases the starches and breaks down the meat fibers. Always use high-quality ghee; it is the primary flavor carrier in this dish and provides that signature rich mouthfeel. If reheating leftovers, add a little water or milk to loosen the consistency, as Haleem thickens significantly as it cools.
🍽️ Serving Suggestions
Serve with warm, buttery Naan or Sheermal (slightly sweet saffron bread) to scoop up the stew. Pair with a side of chilled Kachumber salad (cucumber, tomato, and onion) to cut through the richness. A glass of salted Lassi or a mint-infused lemonade works perfectly as a refreshing beverage. Provide extra bowls of fried onions and lemon wedges at the table so guests can customize their toppings. For a complete feast, serve after a light appetizer like Shami Kababs.