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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.
For 4 servings
Sauté Aromatics & Mutton for Harisa
Pressure Cook the Harisa
Prepare the Methi Kabab Mixture
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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.
This kashmiri recipe takes 180 minutes to prepare and yields 4 servings. At 713.9 calories per serving with 54.06g of protein, it's a advanced recipe perfect for dinner or lunch or brunch.
Mash the Harisa (Ghotai)
Shape and Fry the Methi Kababs
Temper and Serve
For a lighter version, you can make Chicken Harisa using the same process, but reduce the pressure cooking time to about 45-50 minutes.
Increase the heat by adding more chopped green chilies to the kabab mixture or a pinch of black pepper powder to the harisa during the mashing stage.
Some traditional recipes use whole wheat berries (dalia) or barley instead of rice. This will give the harisa a nuttier flavor and require adjustments to water and cooking time.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The combination of slow-cooked meat and warming spices like ginger, cloves, and cinnamon makes this a perfect dish for cold weather, providing sustained energy and a sense of comfort.
Mutton is a good source of heme iron, a type that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
It is a rich, high-protein dish due to the mutton, traditionally eaten in winter for its warming properties. While nutritious, it's also high in calories and fat, so it's best enjoyed in moderation as part of a balanced diet.
One serving of approximately 1.5 cups contains around 650-750 calories, depending on the fat content of the mutton and the amount of oil and ghee used.
The 'ghotai' or mashing process is absolutely crucial. You must mash the cooked mutton and rice vigorously for at least 15-20 minutes to break down the meat fibers and create a smooth, cohesive, and almost stringy porridge. Patience is key.
Yes, the harisa can be prepared a day in advance; its flavor often improves overnight. Reheat it gently on the stovetop, adding a splash of hot water if it has thickened too much. For the best texture, fry the kababs just before serving.
While traditional methods are preferred for the authentic texture, you can use an immersion (hand) blender. Use it in very short pulses and be extremely careful not to over-blend, which can make the texture gummy. The goal is to shred the meat, not puree it.