A traditional Kashmiri winter delicacy. Harisa is a slow-cooked, creamy mutton and rice porridge, spiced with fennel and ginger, and served with flavorful pan-fried methi kababs. It's a rich, warming, and truly special meal.
Prep30 min
Cook150 min
Servings4
Serving size: 1 serving(One serving is about 1.5 cups of harisa topped with 3-4 kababs.)
703cal
54gprotein
31gcarbs
40g
Ingredients
500 g Mutton (Bone-in or boneless, cut into 2-inch pieces)
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
About Harisa with Methi Kabab with Saffron Sheermal
Creamy Harisa with aromatic Kabab and melt-in-mouth Sheermal – a protein-packed, soul-satisfying treat!
This kashmiri dish is perfect for breakfast. With 1101.58 calories and 61.949999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Garlic Paste (For harisa)
2.25 tsp Salt (Divided: 1.5 tsp for harisa, 0.75 tsp for kababs)
0.25 cup Vegetable Oil (For shallow frying kababs)
Instructions
1
Sauté Aromatics & Mutton for Harisa
In a large pressure cooker, heat the mustard oil on high until it just begins to smoke. Immediately turn off the heat and let it cool for a minute to remove its pungency.
Reheat the oil on medium flame. Add the whole spices: green cardamoms, black cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until fragrant.
Add the sliced onion and fry, stirring frequently, for 10-12 minutes until deep golden brown.
Add the mutton pieces and sear on all sides for 5-7 minutes until well-browned. Stir in 1 tbsp of garlic paste and cook for another minute until the raw smell disappears.
2
Pressure Cook the Harisa
Stir in the fennel powder, dry ginger powder, and 1.5 tsp of salt. Mix well to coat the mutton.
Add the washed rice and 7 cups of water. Stir everything together thoroughly.
Secure the lid of the pressure cooker. Bring to high pressure (first whistle), then reduce the heat to the lowest setting and cook for 1.5 to 2 hours. The mutton must be exceptionally tender and falling off the bone.
3
Prepare the Methi Kabab Mixture
While the harisa is cooking, prepare the kababs. In a mixing bowl, combine the ground mutton, crushed kasuri methi, besan, finely chopped small onion, green chilies, and 1 tsp of ginger-garlic paste.
Add the garam masala, red chili powder, and the remaining 0.75 tsp of salt.
Mix everything thoroughly with your hands for 2-3 minutes until the mixture is well combined and slightly sticky. Cover and let it rest for at least 15 minutes.
4
Mash the Harisa (Ghotai)
Once the cooking time is up, let the pressure release naturally from the cooker. Carefully open the lid.
Using tongs, remove and discard the large whole spices (cinnamon stick, black cardamoms).
Using a traditional wooden masher (ghotni) or a sturdy potato masher, begin to mash and churn the mixture vigorously inside the cooker. This process, 'ghotai', is crucial and takes 15-20 minutes of continuous effort.
Continue mashing until the mutton and rice break down and emulsify into a smooth, thick, porridge-like consistency. The final texture should be cohesive, not watery or stringy.
5
Shape and Fry the Methi Kababs
Divide the rested kabab mixture into 12-16 equal portions. Lightly grease your palms and shape each portion into a small, flat patty (tikki).
Heat the vegetable oil in a skillet or frying pan over medium heat.
Carefully place the kababs in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
Cook for 4-5 minutes on each side until they are deep brown, crisp, and fully cooked through. Remove and drain on a plate lined with paper towels.
6
Temper and Serve
Gently reheat the harisa over low heat, stirring to prevent it from sticking. Adjust consistency with a splash of hot water if it's too thick. Check for seasoning and add more salt if needed.
In a separate small pan, heat the 2 tbsp of ghee until it is very hot.
Ladle the hot harisa into serving bowls. Drizzle the sizzling hot ghee over the top.
Garnish each bowl with 3-4 freshly fried methi kababs and serve immediately with Kashmiri bread like Kander Czot or naan.
Servings4
Serving size: 1 serving
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
