EASY PAKISTANI HALEEM RECIPE (INSTANT POT)
This Pakistani-style Haleem recipe is authentic, full of classic flavor, and the perfect consistency...Yet easy to achieve in the Instant Pot.
Provided by Izzah Cheema
Categories Main Course
Time 2h
Number Of Ingredients 36
Steps:
- In a medium bowl, combine the lentils and rice and rinse a few times until the water runs clear. 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 chopped tomato mixture and yogurt 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. Allow to cook, stirring occasionally, for an additional 20-30 minutes (See Note 1). The haleem is done once a 'laced' consistency is achieved. (See Note 2) If the haleem thickens too much, add 1/2-1 cup boiling water and continue to stir. Add the garam masala and black pepper and stir to mix.
Nutrition Facts : Calories 385 kcal, Carbohydrate 29 g, Protein 25 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 68 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
EASY INSTANT POT PAKISTANI BEEF CURRY
This Instant Pot Pakistani Beef Curry, or stew, is an easy recipe in which boneless beef stew meat is cooked alongside yogurt and whole spices. Also called Istu, or Ishto, this is a deeply flavorful yet healthy, dump-and-go Instant Pot beef recipe.
Provided by Izzah Cheema
Categories Main Course
Time 1h30m
Number Of Ingredients 19
Steps:
- To marinate: In a medium bowl, combine the beef and vinegar and add enough water to cover the meat. Set aside and allow the beef to tenderize.
- Meanwhile, add all ingredients listed under 'To Pressure Cook' to the Instant Pot. Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.)
- Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.
- Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge. Microwave the almonds for 1 minute, then drain the water and rinse in cold water. Peel the skin off the almond and discard.
- Remove lid and Select High Sauté setting. Sauté until most of the moisture has dried up and the curry starts to thicken (~15 minutes). Gradually increase stirring as time goes on to prevent it from sticking to the bottom.
- Add the crushed ginger and peeled almonds and sauté for an additional 2-3 minutes or until the oil starts to separate from the curry. Taste and adjust salt. Cancel Sauté setting. Garnish with cilantro and serve with naan, roti, or other bread. Discard whole spices as you eat.
Nutrition Facts : Calories 442 kcal, Carbohydrate 21 g, Protein 33 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 84 mg, Sodium 852 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
PAKISTANI GROUND BEEF CURRY
This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.
Provided by danie
Categories World Cuisine Recipes Asian Pakistani
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
- Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g
INSTANT POT BEEF CURRY
This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
- Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
- Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
- Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
- Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.
PRESSURE COOKER BEEF CURRY
Make this beef curry in a pressure cooker for an easy midweek meal. Serve with rice or naan bread to mop up the juices
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
- Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
- Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
- Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium
More about "easy instant pot pakistani beef curry recipes"
EASY INSTANT POT KEEMA (GROUND BEEF CURRY) - TEA FOR …
From teaforturmeric.com
5/5 (18)Total Time 40 minsCategory Main CourseCalories 447 per serving
- Place the onion, garlic, and ginger in a food processor. Use the pulse function to chop the mixture until finely chopped but not blended. Make sure the garlic and ginger is properly minced.
- Select the Sauté setting on your Instant Pot and set it to More. When the screen says Hot, add the oil and cumin seeds and allow them sizzle for a few seconds.
- Add the onion mixture and sauté until lightly browned (~6-8 minutes). Meanwhile, use the pulse function to roughly chop the tomatoes and green chili peppers in the food processor. Set aside for later use.
- Deglaze the Instant Pot with a splash of water and continue to stir for a minute. Add the ground beef* and cook, stirring to remove any lumps, until it changes color (~4-5 minutes).
INSTANT POT BEEF CURRY RECIPE - READY IN 25 MINUTES!
From eatingonadime.com
5/5 (6)Total Time 40 minsCategory Main CourseCalories 236 per serving
KEEMA CURRY RECIPE - INSTANT POT » LEELALICIOUS
From leelalicious.com
INSTANT POT BEEF CURRY (INDIAN) | ONE POT RECIPES
From onepotrecipes.com
EASY INSTANT POT NIHARI (PAKISTANI BEEF STEW) - TEA FOR …
From teaforturmeric.com
EASY NIHARI (PAKISTANI BEEF STEW) – STOVETOP + SLOW …
From teaforturmeric.com
INSTANT POT BEEF CURRY- SIMPLE AND EASY RECIPE
From thasneen.com
15+ EASY PAKISTANI INSTANT POT RECIPES - TEA FOR TURMERIC
From teaforturmeric.com
Reviews 2Total Time 2 hrsCategory Main CourseCalories 385 per serving
29 BEST INSTANT POT INDIAN VEGETARIAN RECIPES - PIPING POT CURRY
From pipingpotcurry.com
EASY INSTANT POT BEEF AND RICE • EASY MEAL PLANNING RECIPE
From foodnservice.com
EASY BEEF CURRY RECIPE | HOW TO MAKE BEEF CURRY RECIPE IN …
From youtube.com
INSTANT POT BEEF CURRY (PRESSURE COOKER CURRY) - RECIPE VIBES
From recipevibes.com
BEEF CURRY | BEEF CURRY INSTANT POT RECIPE | TWOSLEEVERS.COM
From twosleevers.com
25+ TRADITIONAL PAKISTANI DISHES (WITH RECIPES) - TEA FOR …
From teaforturmeric.com
BEEF CURRY (INSTANT POT RECIPE) - EAT PAKISTANI FOOD
From eatpakistanifood.com
60 KETO CROCK POT RECIPES FOR PRACTICALLY-HANDS-FREE MEALS - YAHOO
From yahoo.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
JAPANESE BEEF CURRY (EXTRA SAVOURY) - TIFFY COOKS
From tiffycooks.com
34 INSTANT POT BEEF RECIPES TO MAKE FOR DINNER TONIGHT - TASTE OF …
From tasteofhome.com
THE BEST INSTANT POT CURRY RECIPES
From instantpoteats.com
INSTANT POT BEEF CURRY - NISH KITCHEN
From nishkitchen.com
BEST INSTANT POT BEEF CURRY RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
19 EASY INSTANT POT RECIPES FOR PEOPLE WHO LOVE TO EAT, HATE TO …
From msn.com
HOMEMADE PAKISTANI BEEF BIRYANI RECIPE [INSTANT POT] - BEEFSTEAK …
From beefsteakveg.com
INSTANT GRATIFICATION: 50 SIMPLE, CHEAP, AND DELICIOUS INSTANT POT …
From msn.com
INSTANT POT ARCHIVES - PAGE 2 OF 2 - TWO CLOVES IN A POT
From twoclovesinapot.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - YAHOO
From yahoo.com
10 EASY & AUTHENTIC BEEF CURRY RECIPES - TEA FOR TURMERIC
From teaforturmeric.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love