Instant pot hyderabadi haleem

Recipe shared by my friend Seetha in San Diego:


Here is the recipe for IP Hyderabadi Haleem, the fruit of a joint culinary experiment with a dear friend yielding delicious results! 

Recipe: 
1lb lamb (bone-in) shanks chopped 
1lb lamb, (boneless) stew cut

Powder: 
1/2 tsp shahi jeera
3" cinnamon sticks
15 pods of cardamom 
3/4 tsp black peppercorns 
3/4 tsp sesame seeds
1 tsp cumin seeds
10 almonds

3 tsp moong, masoor, urad, Chana dal (-EACH) 
3/4 cup wheat
3/4 cup ghee
7 green chilis
1/2 cup dried rose petals
2tbsp ginger garlic paste
1.5 cups onions sliced
8 cups water
1 cup milk
1/2 cup yogurt

1/2 cup fried onions
Handful of mint and coriander leaves, chopped
Lemon wedges

- turn instant pot on sauté mode, add the 3/4 of the ghee, ginger garlic, meat. 
- Mix well, transfer to another container to do pip and add dals, wheat, powdered spices, green chilies, onions, milk, yogurt, rose petals, water and salt to taste. 
- Rinse the instant pot container, add water, trivet and set the pot.
- Close and cook on "Meat" mode for 45mins. NPR
- Once cooled completely, remove the pip container and use a potato masher to mash the mixture. The meat should fall apart and shred when mashed. Use a ladle to scoop out the big bones. 
- Adjust salt.
- Add the fried onions, coriander and mint leaves and mix well. 
- Serve hot into bowls with a wedge of lemon to squeeze over each serving.