Hyderabadi Haleem Recipe Instant Pot

Sautee the onions are brown and crispy about 10 minutes.

Hyderabadi haleem recipe instant pot. Cooked haleem can be refrigerated for 5 to 6 days. Haleem is a great recipe for make ahead preparations. Add half of the masala to the oil and then add the meat and sauté well. Serve with the toppings.

Turn the instant pot on sauté and when it is hot add the ghee. And then you can make the mutton or chicken masala and cook this along with the ground powder and spices. Stir everything well and set the instant pot on high pressure for 30 minutes. The wheat and lentil mixture can be cooked and processed ahead.

Thaw and reheat adding water to adjust the consistency. Soak grains and lentils. Drain prior to adding to the pot turn on the instant pot to the saute setting on high and wait until the display reads hot. Turn on instant pot select sauté once it s hot add 4 tbs oil add sliced onions and fry once it s turns light brown remove them for garnishing.

To the pot add the mutton and all soaked lentils alongside 4 cups of water 2 tsp cumin powder 2 tsp coriander powder 1 tsp chilli powder salt turmeric and a tsp of garam masala powder. Here s the plain and simple method broken down into 3 steps to give you an idea of how to make haleem in the instant pot. How to make haleem in the instant pot. Sauté onions garlic and ginger.

All you will have to do is just dry roast the wheat and grains and allow it to cool before grinding it into a slightly coarse powder. Soak the entire package of the shahi haleem pulses and lentils in warm water for at least 20 minutes to half an hour. You won t require long hours of soaking the grains for this easy mutton haleem recipe in pressure cooker. Also my instant pot beef stroganoff is another fantastic comfort food recipe you can make in your instant pot that you re sure to love.

It can be frozen in small portions for couple months. Today i make a very easy way to make authentic hyderabadi haleem recipe i taste all the world haleem but i never forgive hyderabadi haleem in a big pot add all soak lentils fresh lamb meat and cooking process on the charcoal flame such a smoky flavor cook overnight. Meat can be cooked processed and stored too. Next morning rich smooth and smoky flavor authentic hyderabadi haleem is ready to serve with finely julin cut ginger green chili.

Add the oil and brown the onions and ginger garlic paste until onions have caramelized. How to make chicken haleem.