Mutton Harisa

Instructions

1. 1

   Preparation and Frying Onions

   • Wash the rice thoroughly under running water until the water runs clear. Soak it in fresh water for at least 2 hours.
   • Place the green cardamoms, black cardamom, cinnamon stick, cloves, and bay leaf onto a small piece of muslin cloth. Tie it tightly to create a spice potli (bag).
   • In a heavy-bottomed pan or kadai, heat the vegetable oil over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, until they are deep golden brown and crisp. This will take 10-12 minutes.
   • Carefully remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside for garnish.
2. 2

   Cook the Mutton

   • In a pressure cooker, add the mutton pieces, the prepared spice potli, 1 teaspoon of salt, and 4 cups of water.
   • Secure the lid and pressure cook on medium-high heat for 8-10 whistles, or for about 45-50 minutes, until the mutton is exceptionally tender and falling off the bone.
   • Allow the pressure to release naturally. Open the cooker, carefully remove and discard the spice potli.
   • Strain the mutton, reserving the entire stock. Using two forks or your hands, shred the mutton pieces as finely as possible. Set both the shredded mutton and the stock aside.
3. 3

   Cook the Rice

   • Drain the soaked rice completely. In a separate large, heavy-bottomed pot, add the rice along with 4 cups of fresh water.
   • Bring to a boil, then reduce the heat to a simmer. Cook the rice, stirring occasionally, for 25-30 minutes until it is very soft, mushy, and has a porridge-like consistency.
4. 4

   Combine and Pound the Harisa

   • To the pot of cooked rice, add the shredded mutton, the reserved mutton stock, fennel powder, ginger powder, ghee, and the remaining 0.5 teaspoon of salt.
   • Mix everything well and bring the mixture to a gentle simmer on low heat.
   • This is the crucial step: Using a traditional wooden masher (ghotni) or an immersion blender on low speed, begin to pound and mash the mixture. Continue this process for at least 25-30 minutes.
   • Stir constantly and vigorously from the bottom of the pot to prevent scorching. The goal is a smooth, homogenous, and glutinous paste where the meat and rice are fully incorporated.
   • The final consistency should be thick, creamy, and porridge-like.
5. 5

   Temper and Serve

   • In a small pan (tadka pan), heat the mustard oil over medium-high heat until it just begins to smoke. Immediately turn off the heat and let it cool for a minute to reduce its pungency.
   • Ladle the hot Harisa into serving bowls.
   • Drizzle the hot mustard oil generously over each serving.
   • Garnish with the crispy fried onions (birista) and serve immediately with traditional Kashmiri bread like Girda or Lavasa.