Name: Pakistani Haleem
Prep time: 45 min
Ingredients: 1.5 kg Beef chuck (cut into 1.5inch pieces); 3/4 Cup Channa Dal; 3/4 Cup Urad Dal; 6 tbsp masoor dal; 6 tbsp moong dal; 6 tbsp basmati rice; 4-5 Bay leaves; 4 Black cardamom; 6 Green cardamom; 10 Whole Cloves; 3 tsp Cumin seeds; 2 Cinnamon sticks; 3 tbsp Haleem masala; 2 tsp Tumeric powder; 4 tsp Sea salt; 1/2 cup neutral oil (canola); 3 large Onion (diced); 10 cloves Garlic (chopped); 2 inches Ginger (chopped); 750 g Tomatoes (diced); 3 Green chilies (minced with seeds); 8 cups Water; 6 tbsp Whole milk yogurt; 1/2 cup Instant oats; Black pepper to taste

Pakistani Haleem

https://imgur.com/gallery/MRrIVod

Prep Time 45

Course Main Course

Cuisine Indian

Servings 10 people

Ingredients

1.5 kg Beef chuck cut into 1.5inch pieces

Dal Mix

¾ Cup Channa Dal
¾ Cup Urad Dal
6 tbsp masoor dal
6 tbsp moong dal
6 tbsp basmati rice

Whole Masala

4-5 Bay leaves
4 Black cardamom
6 Green cardamom
10 Whole Cloves
3 tsp Cumin seeds
2 Cinnamon sticks

Ground spices

3 tbsp Haleem masala
2 tsp Tumeric powder
4 tsp Sea salt

Curry

½ cup neutral oil canola
3 large Onion diced
10 cloves Garlic chopped
2 inches Ginger chopped
750 g Tomatoes diced
3 Green chilies minced with seeds
8 cups Water
6 tbsp Whole milk yogurt
½ cup Instant oats
Black pepper to taste

Instructions

Dal Mix

Add all the dal mix ingredients in a put and rinse until the water runs clear.
Set aside to soak in warm water while you prepare everything else.

Meat

In a pan, brown your beef with a few Tbsp of oil.
Remove the beef once golden brown and then deglaze the pan with some water and add that juice to the beef. This will all go in the main pot a bit later.

Curry

Pre heat the instant pot to high temp, add the oil and then add the Onions, Garlic and ginger.
Sautee the onions, garlic and ginger until everything is starting to turn golden brown.
Add the whole masala to the pot. Sautee in the oil until fragrant, 1 or 2 min.
Add the tomatoes and the green chilies.
Add approximately 8 cups of water and your ground spices, the Haleem masala, and salt. Then bring to a boil.
Add the yogurt.
Add the beef and the beef drippings from the other pot.
Pressure cook for 45 minutes on high pressure. Allow the heat to release naturally for 5 minutes when complete.
Remove the beef and the large whole spices (cinnamon, bay leaves). Shred the beef in a separate bowl.
Use an immersion blender or a regular blender to puree the dal. If your dal is too thick then add a bit of warm water.
Add the instant oats.
Add the shredded beef back in and set the instant pot to "slow cook" for the next 30 minutes.
Serve with rice, and warm roti.
DONE!

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