This is by far one of my favorite recipes ever. There’s something comforting about a hearty bowl of haleem. If you’ve never had it…you’re missing out! Growing up my mom would only make this for Eid ul Fitr (a Muslim holiday that marks the end of Ramadan). So I’ve always associated it with a special day and we only ate it once or twice a year so it made it all the more amazing. It’s surprisingly really easy to make and it makes quite a lot. You can always freeze half and when you want to eat it just let it defrost in the fridge the night before and then cook it in a sauce pan to bring it back to life. Accompaniments are a MUST. You can’t eat haleem without a slice of lemon, some ginger, sliced green chilies, cilantro and for a crunch some diced or fried onions. I mean you can, but these make the dish! This is a definite holy grail status recipe and it was Moudi’s first time trying it too. He loved it so much he said he wants to name our son haleem ::insert eyeroll:: If that’s not a reason enough, I don’t know what is. The best part of this recipe is that you can make it in an instapot and it’s made in under 30 minutes!
- 1 lb boneless beef cubes
- 1 tbsp salt
- 1 packet of Foodjabi x Lazeez Asian Cuisine Haleem
- Haleem wheat (1 cup)
- Daal Chawal blend (1/4 cup + 2 tbsp of each basmati rice and chana daal)
- Lazeez Asian Cuisine x Foodjabi Haleem spice packet
- 11 cups water
- 1/4 cup – 1/3 cup of oil (I like using 1/3 cup but if you want it healthier you can use 1/4 cup)
- 1 cup diced onions
- 1 tbsp pureed ginger
- Toppings: lemons, cilantro, freshly sliced ginger, green chillies, chaat masala, fried onions
- Soak 1 cup of haleem wheat over night in a large bowl.
- Rinse and drain the haleem wheat a few times.
- In a large sauce pan par boil the boneless beef cubes. Add water, 1 tbsp salt, and 1 lb of boneless beef cubes and bring it up to a boil. once layer of foam and impurities form on top (~ 5 minutes) remove from heat and rinse and drain meat.
- In an instapot add haleem wheat, Foodjabi x Lazeez Asian Cuisine daal chawal blend. par boiled beef, 11 cups of water, Foodjabi x Lazeez Asian Cuisine haleem spice blend and mix well.
- Pressure cook the Haleem on high for 20 minutes.
- Once it’s done and all the pressure is released, open the lid and use an immersion blender to blend everything until smooth.
- In a small sauce pan on medium high heat add 1/3 cup of oil, 1 cup of diced onion, 1 tbsp pureed ginger and fry until golden brown and caramelized. (~15 min)
- Add that hot oil onion/ginger mixture straight into the Haleem and mix well
- Place the instapot on sauté mode (high) and cook until thickened.
- Optional: add 2 tbsp of lemon juice and mix well, or you can cut up lemons on the side and everyone can adjust to their own taste.
- Add toppings and enjoy!