If you are allergic or wheat sensitive this recipe has an option for you. It is called barley and it can be used instead of wheat berries. Oops I made a mistake here haleem is not what you want to have if you have celiac disease. It is an inability to digest gluten. Several people in my family has this. I talked to my cousin and this part is an add in not original part of this blog post I apologize. But if you are allergic to wheat and then you can stick with barley providing you don’t have celiac disease.
The types of meat used for this dish are 1 lb or 1 kilo of lamb, goat, chicken, beef or veal.
With the chicken it has to have the skin on and be on the bone perfered or chicken breasts. With lamb and goat it is on the bone only. With beef and veal it is ok. Sorry haleem is not an assorted meat dish.
Cook the meat in a pressure cooker for 30 minutes in 1 quart or 1 liter of water after the safety button pops up.
Shut the heat off and let the pressure escape. After the safety button is lowered open it and let the meat cool. Don’t throw the stock away.
Remove bones from chicken, lamb and goat. Beef and veal is ok because I get stewing meat for this.
I shred the meat and put it back in the pressure cooker then I make my Haleem Masala.
I add 1 pinch of pink salt if I am making the non veg version of haleem. For the veg version only I add 1 bullion cube and 3 dashes of maggi or knorr aroma, 1 pinch each of red chili powder and turmeric, 1 green chili sliced.
I add the haleem masala. The link is above. I added 3 handfuls each of wheat berries or barley, chana ki dal, mash ki dal, moong ki dal, toor dal and masoor ki dal, 1 pinch each of turmeric, red chili powder garam masala and baking soda
I wash these until the water is clear and add this to the pressure cooker. For non veg add to stock and for veg just 1 liter or 1 quart of water.
Bring to boil and if it is foamy turn the heat on low and stir until the foam dies down then close the lid on the pressure cooker. After the safety button pops up cook for 20 minutes on medium high heat.
Turn off the heat and let pressure escape. Open the lid and go to the next step on finishing the haleem. I got out my immersion blender and blended the haleem then went on to finishing this yummy dish.
I washed peeled and cut 1 medium piece of ginger in to what resembles tiny match stick pieces. I added this and 3 pinches of cilantro in to the haleem. I cut 1 large onion in to half moon slices and caramelized them. I chopped 1 clove of garlic until the rawness goes away in 1/4 cup of olive oil.
I put the lid back on the pressure cooker for another 10 minutes to let the flavors develop. There is no further need to turn on the heat again because it is done.
There you have it and the choice is yours. For instant pot and the like add the meat, and the masalas along with the pink salt and water.
Select pressure cook on high for 10 minutes then press the quick release button and once the pressure is gone,
remove meat to shred and and add back to the instant pot. Add the dal mixture and select pressure cook again for 20 minutes.
Fry the onion on stovetop and add the garlic and green chili in oil following the stovetop directions for tarka then add to finished haleem in instant pot after using immersion blender and top with fried onion tarka and cilantro.
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