Pakistani Thick Beef Haleem (Instant Pot & Stovetop)

• For Both Methods you would need to soak the lentils mix overnight, in 2 cups of water.

Instant Pot Method

Beef Mixture

• Bring 4 cups of water to a boil in the instant pot on sauté mode.
• Add 2 tbsp of Homemade Haleem masala and ginger garlic paste and mix.
• Now add beef to the instant pot.
• Pressure for 1 hour and 10 minutes or until the meat is completely tender so it's shreddable.
• Take the contents of the instant pot and set aside in a bowl until it's needed again.

Lentil Mix

• Wash the Instant pot's Pot.
• On sauté mode, bring the lentils mix with its water that was soaking overnight to a boil in the Instant pot.
• Add 1 tbsp of Homemade Haleem Masala and mix well.
• Put Pressure for 15 minutes on Instant Pot.
• Release the steam, Turn off the Instant Pot at this time.
• Use a hand blender, to roughly course blend the lentils. (Be very careful you don't want to over do, it will ruin the consistency of the Haleem.)
• Set aside.

Onion Mixture

• In a large pot on medium heat, add 2 cups of oil let it heat up.
• Add 2 onion and sauté it until brown.
• Take out 75% of onion and oil in a separate bowl, set aside for garnish.
• So you will have about 25% of the onion and oil left in the pot.

Haleem

• In the same pot where you have remaining 25% cup oil and fried onions.
• Turn the stove to medium, add in bay leaves, cumin seeds, black peppercorns, black cardamom, green cardamom, and cloves.
• Now add only the meat in the pot with onion and whole spices. Do not add beef stock at this stage.
• With the help of wooden smasher, shred it by pounding.
• Add ginger garlic paste and mix well.
• Then add yogurt and mix well.
• Now add the remaining masala in the pot.
• Add the stock from the beef to the pot.
• Mix well.
• Bring it to a boil.
• Now take the roughly course lentil mixture and mix it with beef mixture.
• Mix together everything with the wood smasher for 10-15 minutes. Remember the stove it on medium-low.
• Sprinkle Garam Masala powder on top.
• Wrap the lid of the pot with foil and turn off the stove and cover the lid and let it just sit there for 15 minute.
• Take out in a bowl how much you want to serve, and garnish with cilantro, green peppers, ginger, fresh lemon juice, chaat masala, and fried onion mixture.
• Enjoy!

Stovetop Method

Beef Mixture For the Stovetop Method

• Bring 1½ gallons of water to a boil and add meat, ginger garlic paste, and 3 tbsp homemade haleem masala.
• Keep stirring in between. If the beef doesn't get tender and if you ran out of water simply add more water, 1 cup at a time. This process will take about 2½ hours.
• Get it off the stove when it's beef is tender and set aside.

Lentil Mix For the Stovetop

• Bring the lentils and rice mixture with ½ gallon of water to a boil in a pot on medium-high heat.
• Add 1 tbsp of Homemade Haleem Masala and mix well.
• Continuously stir the pot because the lentils and rice will try to stick to the bottom. This process will take about 1 hour.
• Use a hand blender, to roughly course blend the lentils. (Be very careful you don't want to over do, it will ruin the consistency of the Haleem.)
• Set aside

Onion Mixture

• Follow the same instruction as above for the onion mixture section

Haleem

• Follow the same method as above written in the Haleem section.
• Take out in a bowl how much you want to serve, and garnish with cilantro, green peppers, ginger, fresh lemon juice, chaat masala, and fried onion mixture.
• Enjoy!