Instant Pot Haleem
This wholesome soup is a Ramadan staple and with the Instant Pot and a handy immersion blender, you can have this dish ready in an hour when it normally takes 4-5 hours on the stovetop.
Servings: 4 people
- 1 cup jungle oats
- 1/4 cup pearled barley
- 1 1/2 litres water
- 1 onion finely diced
- 2 tbsp ghee
- 1 1/2 tsp ginger/garlic
- 1/2 chicken cut up
- 3 whole peppercorns
- 2 cloves
- 1 cinnamon stick
- 1 1/2 tsp ground cumin/coriander
- 1 tsp salt
- 1/4 tsp turmeric
- 2 tsp green chillies
For the Wagar
- 1 tsp ghee
- 1 small onion sliced
- 1 tsp whole cumin seeds
- 2 whole green chillies split
- 1/2 tsp garam masala optional
- chopped coriander
Start by pre-boiling your oats with salt and water until thick (you can do this in your instant pot in a separate insert as well)
Par cook pearled barley as well (I popped mine in water in the microwave for 5 minutes)
Select saute function and braise onion in ghee until translucent. Add the chicken and spices and saute further, adding in 1 cup of water. Put lid on and select soup function for 15 minutes.
Add oats and barley to the chicken, replace the lid and cook for approx another 6 minutes (on soup still).
If you are using chicken on the bone, now is the time to remove the bones and whole spices like cloves, cinnamon etc
If you like it smoother, use an immersion blender to gently blend it (Haleem is nice with a bit of chunk). Add more water if need be.
In a separate pan, heat the ghee for the Wagar and fry the onion, chilli, cumin seeds and garam masala until onion is crisp.
Pour this mixture over the top of your soup, with some fresh coriander to serve.