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Easy Haleem with lamb/beef

Haleem is a delightful delicacy, a very popular one pot dish enjoyed by people not only in India and Pakistan but across the globe.
Prep Time30 mins
Cook Time30 mins
Course: Main Dish
Cuisine: indian cuisine
Keyword: Harees, Nutritious porridge, Porridge, savoury porridge, traditional haleem
Author: Fouzia


  • Instant Pot
  • wooden spatula



  • 1 kg meat with bones
  • 1/2 kg chunks of leg meat
  • 1 package Shan's Haleem spice mix
  • 2 onions sliced
  • 4-6 green Chillies
  • 2 tbs ginger garlic paste
  • 1 bunch of fresh cilantro
  • 2 tbs channa dal split yellow channa lentil
  • 2 tbs moong dal split yellow moong lentil
  • 2 tbs whole masoor dal red lentil
  • 4 tbs barley
  • 4 tbs broken wheat or burgul
  • 2 tbs quick cooking oat
  • 1/4 cup oil
  • 1/4 cup ghee
  • 2 Black cardamoms
  • 4 green cardamoms
  • 1/2 inch cinnamon stick
  • 4 cloves
  • 1 small star anise
  • 1/2 tsp whole mace
  • Crispy fried onions



  • Clean and wash the meat and bones and place them in the Instant Pot.
  • Wash all the grains and lentils together. Add them to the IP.
  • Add half the spice mix and 1 tbs ginger garlic paste to the meat and lentils. Do not add any salt because the Shan spices have enough salt in them. Add 4 cups of water. Close the IP lid, keep the steam valve in the venting position and press the Meat/chilli button and set the time for 25 minutes.
  • When done let it NPR, open the lid and remove all the meat and bones. Now with an electric hand blender or potato masher, mash coarsely all the grains and lentils in the instant pot. The mixture should be grainy and not fine. Add water if too thick.
  • Discard all the bones from the cooked meat and lentil mixture and shred the meat well with a fork or by using your fingers. Add the shredded meat and 1/2 a cup chopped cilantro to the pot. Add some more water if it is thick, then let it slow cook for an hour. If you don't have the time you could let it simmer on sauté less for 15 mins.
  • Heat the oil and ghee in a sauce pan. Drop the spices when the oil/ghee is medium hot, them remove them within 10 second once you get the aroma.
  • Immediately add the sliced onions to the pan and fry till golden brown then add the remaining 1 tbs ginger garlic paste to the onions and sauté them quickly for half a minute till the raw smell is gone. Pour this tempering quickly to the simmering Haleem in the Instant Pot.
  • Prepare some crispy fried onions (or use store bought), freshly cut ginger juliennes, chopped cilantro, green chillies and lemon wedges in a plate as condiments for the Haleem and keep it ready on the table.
  • Transfer the steaming hot haleem to a serving bowl. Sprinkle some freshly chopped cilantro on top. Prepare another tempering by heating one tbs of butter/ghee. Add to this some sliced red onions and fry till just brown then quickly add the slit green chillies and ginger juliennes, followed by a tsp of shaan haleem spice mix and immediately pour it over the haleem in the serving bowl.
  • To eat Haleem, take a ladle full of Haleem, place it in your bowl, then sprinkle some crispy onions, ginger juliennes cilantro and chopped green chillies (optional), squeeze in some lemon juice and enjoy!
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