A quick and easy recipe for Pakistani-style Haleem made in the Instant Pot, featuring boneless chicken, lentils, and classic spices. This dish is ready in no time and achieves perfect consistency with full flavor.
1: In a medium bowl, combine the lentils and rice and rinse a few times.
2: Fill the bowl with warm water and allow to soak. Set aside.
3: In the instant pot/pressure cooker, add your lentils, garlic cloves, salt, and turmeric with 6-7 cups of water.
4: Pressure cook it for 40 minutes.
5: When the lentils are fully cooked, use a hand blender to blend the lentils until smooth.
6: In the instant pot/pressure cooker, add oil, boneless chicken, Shan haleem masala, and chaat masala. Sauté until it changes color.
7: Add half a cup of water and pressure cook for 30 minutes.
8: Once chicken is cooked, mix it well; it will start to shred while mixing.
9: Add the shredded chicken to the blended lentils.
10: Allow to cook, stirring occasionally, for an additional 20-30 minutes, or until a 'laced' consistency is achieved.
11: Add 1/2-1 cup of water if the haleem thickens.
12: For the garnish (tadka), add browned sautéed onion, green chilies, lemon juice, garlic, coriander.
13: Serve with naan or roti.
