Mutton Harisa with Kashmiri Czot

Instructions

1. 1

   Prepare the rice and onions

   • Wash the rice thoroughly and soak it in water for at least 1 hour. Drain before using.
   • Thinly slice the 2 large onions. Keep the 1 medium onion chopped separately.
2. 2

   Make the fried onions (Birista)

   • Heat 1 cup of oil in a pan over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, until they are golden brown and crispy. This can take 10-12 minutes.
   • Remove the onions with a slotted spoon and drain them on a paper towel. Set aside for garnish.
3. 3

   Cook the mutton

   • In a heavy-bottomed pot or pressure cooker, heat 4 tbsp of ghee over medium heat.
   • Add the whole spices: cinnamon, green and black cardamoms, cloves, fennel seeds, and bay leaves. Sauté for 30 seconds until fragrant.
   • Add the chopped medium onion and cook until golden brown, about 5-7 minutes.
   • Add the ginger-garlic paste and sauté for another minute.
   • Add the mutton pieces and sear on high heat for 4-5 minutes until browned on all sides.
   • Lower the heat, add the whisked curd and cook until the oil begins to separate.
   • Stir in the powdered spices: dry ginger, fennel, Kashmiri red chili, turmeric, and salt. Cook for 2 minutes.
   • Pour in 4 cups of water, bring to a boil, then reduce the heat to low.
   • Cover and simmer for 2 to 2.5 hours, or until the mutton is extremely tender and falling apart. If using a pressure cooker, cook for 45-50 minutes after the first whistle.
4. 4

   Cook the rice

   • While the mutton is cooking, combine the soaked and drained rice with 4 cups of water and a pinch of salt in a separate pot.
   • Bring to a boil, then simmer until the rice is very soft and mushy, about 20-25 minutes.
5. 5

   Combine and pound the Harisa

   • Once the mutton is cooked, remove and discard the bones and any large whole spices you can find (like bay leaves and black cardamom).
   • Add the mushy cooked rice to the pot with the mutton and its gravy.
   • Using a wooden masher (ghotni) or an immersion blender on low speed, mash and blend the mixture continuously for 15-20 minutes.
   • The goal is to break down the meat fibers and integrate them with the rice to form a smooth, thick, and fibrous porridge. Add a little hot water if the mixture becomes too thick.
6. 6

   Serve the Harisa

   • Once the harisa reaches the desired consistency, add the garam masala and mix well.
   • Transfer the hot harisa to serving bowls.
   • Heat the remaining 2 tbsp of ghee until hot and pour it over the harisa.
   • Garnish generously with the crispy fried onions (birista) and serve immediately with naan or Kashmiri girda bread.