Haleem

Ingredients 

Lentils and Rice

• 1/4 cup chana dal
• 1/4 cup urad dal
• 2 tbsp masoor dal
• 2 tbsp moong dal
• 2 tbsp basmati rice

Haleem Masala powder

• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 star anise 
• 1/4 tsp black peppercorns
• 1/8 tsp nigella seeds 
• 1/2 inch piece of nutmeg
• Big pinch caraway seeds

Whole Spices

• 2 bay leaves
• 1 cinnamon stick
• 1 tsp cumin seeds
• 2 black cardamom
• 2 green cardamom pods, peel & powder seeds
• 5 cloves, powdered

For the Instant Pot

• 2 tbsp oil
• 2 tbsp ghee 

• 1 large onion finely cut
• 6 garlic cloves finely cut 
• 1 inch piece ginger finely cut 
• 1 lb chicken
• 1 tbsp haleem masala powder
• 2 tsp red chili flakes
• 3/4 tsp turmeric powder
• 2 1/2 tsp salt
• 2 medium tomatoes finely chopped 
• 2 green chilis sliced thin
• 2 tbsp whole milk yogurt
• 3 cups water

After cooking

• 1/4 cup rolled oats
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garam masala

Garnishing

• 1 inch ginger julienned
• 1-2 green chili peppers finely chopped

Method

• In a medium bowl, combine the lentils and rice and rinse a few times. Fill the bowl with warm water and allow to soak. Set aside.

• Put all while spices under Haleem masala powder in a spice grinder and pulse to make a fine powder 

• Turn Instapot on Sauté mode 
• Once hot, add oil, ghee, and chopped onion, ginger, garlic and all spices under Whole spices
• Sauté for about 8-10 minutes, until the onions are lightly golden. 
• Add the meat and sauté until the color of the meat changes
• Add in haleem masala, red chili flakes, turmeric and salt and sauté for 30 seconds.
• Add the yogurt, tomato & green chili along with 3 cups of water.
• Drain the soaked lentils and rice and add it to the Instant Pot. Mix to combine. Cancel Sauté.

• Cover the Instant Pot and set the valve to Sealing. Pressure cook on high for 45 minutes.
• Allow the pressure to naturally release 
• Open the pot and using tongs remove the chicken pieces.
• Add them to the food processor. Pulse to process until it is just shredded and stringy but not smooth (7-8 pulses).
• Use an immersion blender to blend the dal until smooth. 

• Turn the Instant Pot on to Sauté mode and set to Less.
• Add the shredded chicken and rolled oats and stir. Sauté for 3-5 minutes to cook.
• Once the haleem starts bubbling, cancel sauté 
• Add 1/2-1 cup water if the haleem thickens 
• Cover with a lid, select Slow Cook and set to More. Allow to cook, stirring occasionally, for an additional 20-30 minutes.