A rich, slow-cooked Kashmiri delicacy where tender mutton and rice are pounded together into a creamy, porridge-like consistency. A true winter comfort food, fragrant with whole spices and topped with sizzling mustard oil.
Prep45 min
Cook180 min
Soak60 min
Servings4
Serving size: 1.5 cups
641cal
38gprotein
49gcarbs
Ingredients
500 g Mutton (Boneless, from the leg or shoulder, cut into 2-inch pieces)
1 cup Short Grain Rice (Use a starchy variety like Gobindobhog or Ambemohar)
A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
Melt-in-mouth Harisa with crispy Bakarkhani & aromatic Noon Chai – a protein-packed, soul-satisfying breakfast!
This kashmiri dish is perfect for breakfast. With 1210.8 calories and 52.35000000000001g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
Fennel Powder
1 tsp Ginger Powder (Also known as Saunth)
1.5 tsp Salt (Adjust to taste)
2 tbsp Ghee (For richness)
4 tbsp Mustard Oil (For tempering)
8 cups Water (Divided for cooking mutton and rice)
Instructions
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
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
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
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
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.
Servings
6
Serving size: 1 piece
464cal
9gprotein
57gcarbs
22gfat
Ingredients
3 cup Maida
0.5 cup Ghee (melted, for dough and lamination)
2 tbsp Sugar (granulated)
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Cardamom Powder
1 cup Milk (warm, for kneading)
2 tbsp Suji (for dusting during lamination)
2 tbsp Poppy Seeds (for topping)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2
Laminate the Dough for Flaky Layers
Divide the rested dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3
Shape and Top the Bakarkhani
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
Place the shaped discs on the prepared baking sheet, leaving some space between them.
Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
