Haleem 

Ingredients

• 1 lbs boneless chicken (sub. beef pieces)
• 2 tbsp ginger-garlic paste
• ½ tsp grated ginger
• ½ tsp green chilies, finely chopped
• Shan Haleem Mix (with lentils and masala)
• 1-2 bay leaves
• 1 cup fried onion

Garnish

• ½ tsp grated ginger
• ½ tsp green chilies, finely chopped
• ½ bunch of cilantro, chopped
• Halved lemon or lime
• 1 cup fried onion
• ½ tsp Shan Chat Masala

RECIPE

1. Wash the dal packet thoroughly under running water and soak for 2 hours. Set aside.
2. Turn on the sauté mode of the Instant Pot and heat oil. Add ginger-garlic paste and stir continuously.
3. Add in ½ packet of Shan Haleem Masala and mix well.
4. Then add the boneless chicken and cook, stirring, for 5–6 minutes until well combined.
5. Add the soaked dal along with 6 cups of water.
6. Cook on high pressure in the Instant Pot for 45 minutes.
7. Once cooked, remove the chicken and shred it using a fork.
8. Blend the dal mixture with a hand blender.
9. Add the shredded chicken to the pot and simmer on the stove.
10. In a separate pan, heat oil. Add 1/4 packet of Shan Haleem Masala, bay leaves, fried onions, grated ginger, and green chilies. Sauté briefly, then add this mixture to the stew. Stir well, then continue cooking for another 40 minutes on low.
11. Finish with a squeeze of lemon juice and stir.
12. Garnish and serve.

NOTES

Optional:

1. Substitute one cup of water for broth while boiling the dals or add one Knorr chicken cube.