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Haleem- Ninja Food Version

Ingredients

500g lamb on the bone, cut into medium sized chunks.

1 cup Supreme Broth Mix

¼ cup Supreme Basmati Rice 

5 cups of water 

½ tsp Supreme Garlic and Ginger Paste

½ tsp Supreme Turmeric Powder 

2 tbsp oil 

1 large onion, thinly sliced

1-2 tsp green chillies, minced

1 ½ tsp Supreme Cumin Powder

Salt to taste

1 tsp Supreme Coriander Powder

½ tsp Supreme Garam Masala

½ cup coriander leaves, finely chopped

½ cup mint leaves, finely chopped

Garnish:

1 cup oil

1 onion, thinly sliced 

2 green chilles, sliced

Chopped coriander leaves

Chopped mint leaves

Lemon wedges

 

Method

Soak the broth mix and rice in plenty of water and leave overnight. Next day, drain the broth mix and rice and add to the ninja foodi pot along with 5 cups of water. Close the pressure cooker lid and seal. Pressure cook on high for 10 minutes. When the time is up, delay release by 10 minutes. Release the pressure by turning the valve to vent. Open the lid, stir and use a stick blender to pulse the broth mix and rice (including the water) not ultra smooth (you want a bit of texture). Empty the broth mix into a bowl and wash the pot. 

Now, turn the Ninja Foodi sear/saute on high.  Add oil and onions to the pot and cook until brown. Add lamb, garlic and ginger paste, turmeric powder and salt. Stir well, and sear until the outer parts of the lamb have a bit of colour. Now close the pressure cooker lid and seal. Pressure cook on high for 20 minutes. When the time is up, delay release by 10 minutes.Release the pressure by turning the valve to vent. Open the lid and turn the Ninja Foodi back to sear/saute on high. Add cumin powder, coriander powder and garam masala. Saute for 1 minute then add chopped green chillies, salt, blended broth mix, chopped coriander and mint. Mix well until fully incorporated. Close the lid and turn the Ninja Foodi to slow cook on low. Heat oil in a pan over medium-high heat. Add sliced onions and fry until deep golden. Add green chillies then add to the haleem and mix well. heck the seasoning of the haleem and if the consistency is too thick for your liking then thin down with boiling water. Continue to simmer the haleem on the slow cook function until ready to serve. Garnish with chopped coriander and mint leaves. Serve with fried keema samosas, lemon and naan.

 

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