Instant Pot Mutton Haleem
Instant pot Mutton Haleem is an easier version of Regular Haleem, which turns out to be one of the rich and healthy dishes made with meat, lentils, wheat, and spices. Haleem is one of the most popular dishes of Hyderabad made in the month of Ramadan.
Instant pot Mutton Haleem can be served as an evening meal to break the fasting. When it comes to tasting this dish, Hyderabad has the best Haleem.
There are a lot of variations or recipes for making Haleem. but I am trying to give an easy version of Haleem which can be made in Instant Pot. This dish has an amazing & aromatic flavor and a mix of spices and lots of ghee that helps you crave for more.
Nowadays, they are even making a vegetarian version of Haleem( for those who prefer to eat a vegetarian version) made with soy, wheat, lentils, and dry fruits.
Haleem gives all the necessary nutrients that one needs after a long day of fasting to get them going. Ramadan is incomplete without eating Haleem. It’s a very healthy dish full of proteins and one of the best delicacies to enjoy in the month of iftar.
Hyderabad is famous in making the best Haleem. Traditionally Haleem is made for hours cooking the meat and dals and pounding them together till it gets that sticky texture.
This recipe that I am sharing is an easy version to make at home with the help of an instant pot. If you don’t have one, you can still do it in a pressure cooker. This authentic Hyderabadi Haleem is made with mutton, but you can also do it with chicken. It’s a simpler version and doesn’t need to take hours but still gets an amazing taste.
Haleem is incomplete without using these 2 ingredients, homemade ghee(pure ghee) and the right amount of spices, which brings out the authentic flavor of this dish. I don’t like to squeeze the lime into the Haleem as it changes all the flavors. You can serve Haleem with a lemon wedge on the side to squeeze it on top of it while eating. Do give it a try and let me know how it turned out for you. Once again Happy Ramadan.
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Instant pot Mutton Haleem
Equipment
- Instant Pot
Ingredients
- 1 kg Goat Cut into pieces with bones
- 100 grms Cracked wheat
- 2 tbsps Toor dal
- 2 tbsps chana dal
- 2 tbsps urad dal
- 2 tbsps Barley
- 2 tbsps Oats
- 2 tbsps Dry rose petals
- 10 pcs cashews
- 10 pcs Almonds
- 15 pcs Thai chillies Depending on your spice level
- 3 tbsps Ginger garlic paste
- 1/4 cup curd (optional)
- 1 Bunch Mint leaves Chopped
- 1 Bunch Cilantro leaves Chopped
- ! cup Fried onions
- 2 cups Ghee As required
- 2 pcs Cinnamon stick
- cloves
- 2 pcs Stone flower
- Green cardamom
- Peppercorns
- Cabab chini/ Tailed peppercorns
- Saahi jeera
- 1 tbsp Chilli powder
- Sea salt
- 1/2 tsp Garam masala
Instructions
- Turn instant pot to sauté mode
- Add some ghee and add all the spices and fry a little bit . Now add the goat pieces( i prefer to use goat leg, as it has less bones & more meat) to the instant pot and mix well followed by ginger garlic paste , green chilies, fried onions and sea salt. mix well and add some yogurt. .
- Keep the lid and let it cook for 5- 10min mixing in between.
- Add some mint leaves and cilantro and mix well.
- Add enough water to cover the goat pieces and close the lid
- Turn off sauté mode. Press meat/stew mode & lid in sealing position and let it cook for 35min followed by natural pressure release.
- Open the lid and check if the goat is cooked completely. It should fall of the bone if you press it with a fork.
- Now using a strainer, remove all the goat pieces into a plate.
- Using a fork, shred all the mutton pieces removing all the bones.
- In a blender, add the cracked wheat, toor dal, chana dal, urad dal, barley, oats, cashews, almonds , rose petals and grind them coarsely.(You can use any dals that you have in hand). Some people use rice but i went with barley and oats.
- Turn on sauté mode and add the coarsely ground powder into the instant pot mixing with a spoon/ spatula. Add more water as it gets thicken faster. Make sure you cook all the dals nicely adding more water if needed. Add more mint & cilantro.
- Now add the shredded goat into the dal mixture and mash it using a wooden spoon or dal masher.
- Add some mint, cilantro and some ghee.
- Keep pounding until mutton and dals become mushy and look sticky. There is a chance of mixture sticking to the bottom. so keep stirring in between.
- If you don't have a dal masher or a wooden spoon, you can lightly blend it with a hand blender or blend it in a mixer.
- Add some more ghee and check the consistency. The haleem shouldn't be too thick nor too thin. Once it cools, it thickens a little more. so keep it accordingly.
- At this stage ,You can add. The haleem should release the ghee we put in. It means the haleem is ready.
- Turn of the instant pot and enjoy the haleem with fried onions, ginger Juliet's, cilantro and roasted cashews and with a lime wedge.
