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Pakistani Haleem

https://imgur.com/gallery/MRrIVod
Prep Time 45 minutes
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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