One (insta)pot chicken haleem

This is an Indian/pakistani chicken lentil soup rich with flavors from south east asian spices

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate chicken with turmeric, salt, 1/2 lemon juice, ginger and garlic paste for 20 min

Step 2

Wash and soak rice and lentils for 20 min in water.

Step 3

Pre heat insta pot on saute (high) and add 1 tbsp oil and 1 tbsp ghee

Step 4

To the hot oil temper all the whole spices (bay leaves, green and black cardamom, cloves)

Step 5

Add onions and cook until it turns brown. Add 2 spoons of water if it starts sticking

Step 6

Add chicken and cook for 2 min by stirring continuously

Step 7

Add all ground spices (cumin powder, coriander powder, ground black pepper, chaat masala) and cook for 5 min more while stirring. Intermittently add 1/2 cup of water to prevent spices from burning

Step 8

Add soaked lentils and add 2 cups of water. Pressure cook under low pressure for 20 min. Add salt to water as per taste before closing the lid

Step 9

Remove the lid once done and remove the chicken. Discard the floating whole spices. Shred the chicken.

Step 10

Blend the dal or mash it with masher

Step 11

Add the chicken back and add lemon and chopped cilantro.

Step 12

Serve with steamed basmati rice