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This Pakistani-style Haleem (or Daleem) recipe is the real deal – authentic, full of classic flavor, the perfect consistency…yet easy to achieve. Instead of hours over the stove, this hands-off haleem recipe requires just 30 minutes of initial prep time. If you’ve ever found haleem intimidating, this recipe is for you!
We all learn. A couple years ago, I said about my slow cooker haleem:
“Haleem, by nature, isn’t a 30-minute one-pot meal-with-ingredients-you-probably-have-on-hand. A good haleem takes time, a few pans, and most likely a trip to the nearest Indian/Pakistani/Middle-Eastern grocery store.”
Yet here I am. 2 years years later. Older, wiser, a mom of 2 with a little less time and will in the kitchen.
And I’ve created a 30-minute one-pot haleem recipe. If you cook Pakistani food often, you probably have the ingredients on hand too.
What is Haleem?
Haleem (also called daleem, halim, etc.) is a Pakistani, Indian and/or Hyderabadi stew made with various grains, lentils, and meat.
Haleem is:
- nourishing
- rich in nutrients
- healthy
- comforting
- & chatpati (hot/sour/spicy/tangy)
Traditionally, each component is cooked separately, then mixed together and slow-cooked to achieve the thick and luscious texture. The resulting interwoven or ‘laced’ consistency is Haleem’s distinguishing feature.
Like Nihari, haleem is a celebratory, stand-alone dish that’s often served on special occasions.
Haleem Ingredients
While this recipe calls for several ingredients, all of them are readily available at most Indian and Pakistani grocery stores.
Besides the lentils and grains shown above, you’ll need meat (I use beef), onions, tomatoes, etc. and some traditional whole and ground spices.
Kitchen tools to make Haleem Easy:
- An Instant Pot
- A food processor
- An Immersion Blender – optional but recommended
- A mortar and pestle or spice grinder if you’re making your own haleem masala
How to make Haleem in the Instant Pot
Here’s the plain and simple method broken down into 3 steps to give you an idea of how to make haleem in the Instant Pot.
- Step 1: Soak grains and lentils. Sauté onions, garlic, and ginger. Add the meat, sauté for a bit, then add the rest of the IP ingredients and pressure cook with the Meat/Stew Setting.
- Step 2: Open the Pot. Remove the beef and give it just enough pulses in the food processor to shred. Then use an immersion blender to blend the lentils & grains. If you don’t have an immersion blender, run the lentils and grains through the food processor too.
- Step 3: Add oats and cook the haleem down. Once it starts bubbling, cover and slow cook until you can see the ‘laced’ consistency (or resha). If you’re up for it, make a tadka. Garnish and serve!
How to make Haleem on the Stovetop
If you’re making haleem on the stovetop, I’d suggest using my slow cooker haleem as a guide because the majority of it is done over the stovetop. I do plan on testing this on the stovetop and will update it when I do.
Haleem Masala or Spice Mix
I understand not everyone has a range of exotic spices in their spice drawer, so I’ve developed this recipe to work with both store-bought and homemade haleem masala.
To make your own Haleem masala, combine the following ingredients in a spice grinder and process until smooth. You can also crush with a mortar and pestle. Makes ~1 tbsp.
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- ½ small piece mace (javitri)
- 1/2 star anise (baadiyan)
- 1/4 tsp black peppercorns
- 1/8 tsp nigella seeds (kalonji)
- Large pinch nutmeg powder
- Large pinch caraway seeds (ajwain)
P.S. Don’t worry if you don’t have all of these spices. Just use whichever you have on hand.
What cut of beef to use in Haleem
For haleem, you can use any pre-cut beef stew meat such as chuck, round, shank, or sirloin.
If you prefer to use bone-in beef or other meat, just remove the meat from the bones after cooking, and then proceed with the recipe.
How to make Haleem with Chicken or Mutton
Though I haven’t made haleem with chicken or mutton (goat/lamb) myself, they are popular haleem meat choices and can be used in this recipe in place of the beef. Lamb and goat meat should be fine to pressure cook for the same amount of time. If you’re using chicken, I’d suggest reducing the pressure cook time to 30 minutes.
How long does it take to make Haleem in the Instant Pot
The good thing about this haleem recipe is that it accounts for preparing the next set of ingredients while you’re doing the cooking. That said, it requires a good 2+ hours of total cook time. This includes pressure initial sauté, pressure build-up, pressure cooking, and final sauté.
Final Tips to make Haleem
- When shredding the meat in the food processor, you want to maintain the shredded texture (or strands of the meat). To do that, use the pulse setting and process just until shredded.
- To double the recipe, double the ingredients and pressure cook for the same amount of time. Note that you’ll have to sauté longer at each step.
- The most important thing that makes a good haleem: It’s not done once you combine the lentils and shredded meat. You have to cook it down together to achieve the signature ‘laced’ consistency.
Haleem serving suggestions
Last year, I bought haleem at a food cart and was rummaging through the bag for naan when my friend laughed and said “Oh, you’re looking for naan? I think that’s a Punjabi thing”.
Though I grew up eating it with naan (and think it should be mandatory alongside haleem), I know it’s eaten alone with a spoon in many regions.
Haleem is best served with plenty of garnishing on the side.
How to Freeze Haleem
Haleem freezes beautifully, and you can store it for up to 3 months. I suggest reheating it with a bit of water over the stovetop and adding a final tadka.
More Instant Pot Recipes
Easy Instant Pot Pakistani Beef Curry (Stew)
Instant Pot Butter Chicken (Easy & Authentic)
Instant Pot Chana Pulao (Chickpea Pilaf) – 20 min prep!
Instant Pot Red Lentil Daal
Easy Shami Kebab (Instant Pot and Stovetop)
Easy Pakistani Haleem Recipe (Instant Pot)
Ingredients
Lentils and Rice
- 1/4 cup chana dal yellow split peas
- 1/4 cup mash dal split urad lentils
- 2 tbsp masoor dal red lentils
- 2 tbsp split moong dal yellow lentils
- 2 tbsp basmati rice
Whole Spices
- 2-3 bay leaves
- 1-2 black cardamom
- 2-3 inch cinnamon stick
- 1 tsp cumin seeds
- 2-3 green cardamom pods leave whole or remove seeds and grind into a powder using a mortar and pestle
- 4-5 cloves leave whole or grind into a powder using a mortar and pestle
For the Instant Pot
- 2 small onions or 1 large ~300 g, cut into eights
- 6 garlic cloves peeled
- 1 inch piece ginger peeled and roughly chopped
- 1/4 cup neutral oil such as grapeseed or canola
- 2 tbsp ghee
- 1 lb beef stew meat cut into 1 – 1 ½ inch cubes
- 2 medium tomatoes quartered
- 1-2 green chili peppers stems removed
- 1 tbsp haleem masala powder homemade (see post for recipe) or store-bought
- 1-2 tsp red chili flakes
- 3/4 tsp turmeric powder
- 2 1/4 tsp salt or to taste use at 2 ½ tsp if using homemade haleem masala
- 2 tbsp whole milk yogurt
- 3 cups water
After cooking
- ¼ cup rolled oats or sub instant oats
- 1/4-1/2 tsp freshly ground black pepper
- ¼ tsp garam masala
For the Tadka (Tempering) – Optional
- 1 small or half medium onion thinly sliced
- 2-3 tbsp ghee or oil
Garnishing
- ¼ cup cilantro leaves finely chopped
- 1 inch ginger julienned
- 1-2 green chili peppers finely chopped
- 1 lemon or lime cut into wedges
- chaat masala or garam masala – optional
- mint leaves – optional
Instructions
- 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.
- Place the onion, garlic, and ginger in a food processor and pulse to chop finely (but not blend).
- Turn Instant Pot on Sauté mode and set to More. Once hot, add oil, ghee, and chopped onion mixture. Sauté for about 8-10 minutes, until the onions are lightly golden. While the onions are sautéing, add all the spices listed under Whole Spices.
- Add the meat and sauté until the color of the meat changes (~5 minutes). 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 yogurt and chopped tomato mixture 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. Select the Meat/Stew Setting to set the pressure time to 45 minutes.
- Allow the pressure to naturally release for at least 5 minutes, and then manually release the remaining pressure. Open the pot, and use a slotted spoon and tong to remove the beef pieces and add them to the food processor. Discard any large whole spices (the bay leaves, cinnamon stick, etc.) as they come up. Pulse to process the beef until it is just shredded and stringy but not smooth (7-8 pulses).
- Use an immersion blender to blend the dal until smooth. (You can also blend in the food processor after shredding the beef.) Turn the Instant Pot on to Sauté mode and set to Less.
- Add the shredded beef and rolled oats and stir. Sauté for 3-5 minutes to cook this mixture down. Once the haleem starts bubbling, cancel sauté and cover with a lid. Select Slow Cook and set to More. Add 1/2-1 cup water if the haleem thickens. Allow to cook, stirring occasionally, for an additional 20-30 minutes, or until a 'laced' consistency is achieved.*
Tadka (Optional Step)
- In a medium skillet, heat ghee or oil over medium-high heat. Add the onions and sauté, stirring occasionally, until golden brown. You'll have to stir more cautiously toward the end because you want them the deep brown color but not burnt.
- Pour the tadka over the haleem. Garnish and serve with more garnishing on the side.
I love this haleem recipe, haleem always felt very intimidating to me and this recipe broke it down very well. I’ve made it several times and it’s always delicious!
Wonderful to hear that, Haniyyah! Thank you for sharing and taking the time to review!
Hi, I really want to make this, but only have a 3 quart instant pot. Any tips on scaling down? I tried with the Shan Easy Cook box, but due to the constant burn notices, gave up and finished on the stovetop. 2X the pots!!! Please scale it for the different sizes of Instant Pot. Thank you so much! I love this site, introduced my mom to it, and she does too. Best wishes!
Sorry to hear that, Fauzia! I’ve heard from others that the Shan box causes the Burn notice. I would simply halve all the ingredients and I think that should do the trick. It’ll make a really small batch though! You could also try making it on stovetop using my older haleem recipe as a guide. Thank you for the compliment and I hope you’re able to try it!
In Karachi, or at least in my family, we ate it with hard crusty bread, never naan. Now since we don’t have access to desi hard crust breads, we just use any other hearty bread with a hard crust. It’s the best. Love your recipes. Yours is my go to page when craving anything desi.
Crispy bread with Haleem sounds delightful! Thanks for sharing and for your nice comment, Uzma. I’m so glad to hear it!
Hi!
I love your blog. Is it possible to make this vegetarian? Also, I would love to do a feature in you if interested.
Warmly;
Fazeela
Thank you, Fazeela! That sounds awesome! In the comments below, a few people have shared how they made this vegan/vegetarian. Let me know if you get a chance to try!
Made this yesterday and it was SO good! It takes a while but it was totally worth it. The directions are very easy to follow. Thanks for another great recipe!
Yay! It’s my pleasure, Zahra! Glad you tried it and thanks for sharing your review!
Hi Izzah,
Do you recommend using a dutch oven for this recipe? Can you suggest cooking times if using dutch oven?
Thank you for sharing your delicious recipes,
Sam
Hi Sam, a dutch oven would be perfect for this. Just bring to a boil and then simmer for about 2 hours. You can reference my slow cooker haleem recipe if any trouble since that one’s over the stovetop. I’ll get around to testing and updating when I do. Thank you, Sam!
Thank you, Izzah! You’re the best!
So nice of you! Thank you 🙂 happy to help 🙂
This was easy to follow and delicious! Thank you so much for sharing!
My pleasure, Amina! Happy you liked it and thanks for reviewing 🙂
Hello! Looking forward to making this. Anything you would suggest for substituting whole urad dal (I have so much), or is that a bad idea?
Hi Ashleigh! Sure, you can use it! It takes longer to cook but it’ll still cook in the given time.
Izzah… This was amazing! Bye bye Shan Masala! I made it on the stovetop since I don’t have an Instant Pot. It was so easy to make and worth the little extra effort. I will be making a double batch of this from now on!
One question for you… Do you grind all the whole spices (bay leaf, cardamom etc) when you grind the lentils or do you pick them out?
That’s so awesome to hear. Thank you, Asiya! Means a lot coming from you! Great question – I pick out as much as possible but don’t mind if some of them don’t get caught.
hi there, i cqnt praise your recipe enough! i LOVE IT. i have made haleem many many times iin the past, in my good ol slow cooker and it has never turned out this fantastic!!!!! of course it was a different recipe. and now i have found the recipe i will use forever. in my humble opinon, this is exactly like the first time i tried haleem in a little pakistani restaraunt in chicago, in the early 80s ( i am an old lady). i went airborn, totally left my body in rapture. and you have recreated this here. to be honest, i dont find this an ‘easy’ recipe. just gathering all the ingredients took time. but so worth it. and of note, i used sodium free beef bouillon packets when adding the water, sort of like the other comment above. and i used beef short ribs. that was so simple and yummy. thank you so
I’m humbled!!! Thank you so much, Sandy! You’re right, not easy but I think this is the easiest an authentic haleem can be…unless 2 years later I prove myself wrong again 😉
Good recipe, I specially liked the addition of oats, but I made it vegan by using sliced mushrooms instead of beef and used Knorrs vegan beef broth cubes. Way better than the beef version in my opinion and better for your health.
Thanks for sharing a vegan haleem idea!
Hi Izzah. How would you suggest to modify the recipe if I used a pressure cooker instead of an instant pot? Also, is it ok to substitute rolled oats with instant oats?
Thanks!
The pressure cooker would take more water than the Instant Pot. It may also take less time, though I can’t say exactly how much. And yes – instant oats will be fine. I’ll update the recipe with that!
Hi Izzah, thank you for this recipe. Traditionally wheat/barley are used in haleem. Can I ask if these can be added or substituted for rolled oats?
Thanks 🙂
Hi Manahil! Great question! Yes – Since they take longer to cook, I’d add them along with the lentils & meat instead of after like the oats.
So excited to try this! Have been waiting for an IP haleem recipe from you for a ling time!!
Yay! Thanks so much, Kiran! Let me know if you try it! 🙂