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 beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
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 Girda & aromatic Noon Chai – a protein-packed, soul-satisfying breakfast!
This kashmiri dish is perfect for breakfast. With 1259.32 calories and 57.489999999999995g 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
4
Serving size: 2 pieces
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
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.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
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.
