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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.
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Boil haleem mix with 2 ½ litres water on low heat till mushy. 2. In a separate pot, braise onion in oil/ghee (Clarified butter) till softened. 3. Add masala & spices, braise till fragrant. 4. Then add chicken, coat well. 5. Check on dhals, if done, blitz well till smooth. 6. Add chicken to dhal, add in packaged oats & 1 cup water.
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In this video I am sharing Shan Easy Cook Haleem Mix recipe using an Instant Pot.haleem, haleem recipe, chicken haleem, chicken haleem recipe, shan chicken h.
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Add the pulses, lentils and 1/4 cup rolled oats to the pot and mix well. Add 1.5 quart of water or broth. Make sure nothing is sticking to the bottom of the pot. Place and lock the lid, making sure the knob is on Sealing. Set the pot to cook for 45 minutes on the Beef/Stew Setting. Let the pot NPR for 10 minutes and then QR.
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Once cooked, the lentils, rice and the wheat should be completely soft. Pat the lamb dry and coat with the Haleem masala. Toss well and rub the spice thoroughly. Heat a wok/kadai on medium heat and once hot, add the ghee. Add the lamb and sear on each side. As the lamb cooks, add the cumin seeds and chilli flakes.
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Soak all the daal (lentils) and rice in a bowl for about 2-3 hours, before cooking. In a large pot, add the soaked wheat and daal. Add enough water to cover the grains, and cook for 5-7 minutes on medium-high heat. Then cook on low heat till all the wheat, barley, and daal (lentils) are tender.
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Meanwhile, pulse to chop the tomatoes and green chilies in the food processor. Set aside. Add the spices (haleem masala, red chili flakes, and turmeric) and salt and sauté for 30 seconds. Add the chopped tomato mixture and yogurt along with 3 cups of water. Drain the soaked lentils and rice and add it to the Instant Pot.
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Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes. Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
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Transfer the chicken masala to a bowl, and set aside. In the same pot, add the lentils, the remaining spice mix and 12 cups of water. Cook on medium heat for about 1 hour, or until the lentils have cooked through. Keep stirring every 10 minutes or so, to ensure that the lentils don't stick to the bottom of the pot.
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WHAT IS HOMEMADE HALEEM MASALA? 5-Minute Homemade Haleem Masala is quick and easy. Just grind the whole spices and mix in powdered spices/seasonings, it's simple as that. This is an authentic Pakistani homemade Haleem Masala. This masala has no preservatives, no artificial coloring, and no ingredient you won't understand.
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Cook on high pressure for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure. Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew. Add 1 teaspoon of Garam Masala and stir.
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Stir-fry for few minutes. Then add 15 cups of water. Cover the pot or use a pressure cooker and cook until the meat is tender. Remove from heat. Separate meat and gravy. Discard the bones. Grind the mixture for one minute in a blender to shred the meat. In the gravy add Shan's grains and pulses mix and meat. Stir and add 1-2 cups of water.
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With Shan's Easy Haleem Mix, cooking Haleem is not so problematic anymore! Watch this scrumptious recipe video and delight in the delicious #AuthenticTraditi.
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Label a clean, dry glass jar with Haleem Spice Mix and store haleem masala in it in the fridge for 3 months or up to 1 year in the freezer. Nutrition Information. Calories: 218 kcal, Carbohydrates: 39 g, Protein: 9 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 3533 mg, Potassium: 940 mg, Fiber: 20 g, Sugar: 1 g, Vitamin A: 217 IU, Vitamin C: 12 mg.
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Now make a tadka of golden brown onion. In hot oil (1.5 Tbsp), add onion slices (1 medium-sized onion) and cook until it gets brown in color. Pour the tadka in Haleem. Cover for ½ an hour on very low heat to mix up all the ingredients together. Serve with brown onion, green chilies, fresh coriander, and julienne ginger.