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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.
For 4 servings
Preparation and Frying Onions
Cook the Mutton
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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.
This kashmiri recipe takes 225 minutes to prepare and yields 4 servings. At 640.73 calories per serving with 38.39g of protein, it's a advanced recipe perfect for lunch or dinner.
Cook the Rice
Combine and Pound the Harisa
Temper and Serve
You can make Chicken Harisa by replacing mutton with boneless chicken thighs. Reduce the pressure cooking time to about 20-25 minutes.
For a different texture, you can use a mix of rice and whole wheat (dalia). Soak the wheat for at least 4-6 hours before cooking.
Some variations include garnishing with fried mutton kebabs (methi maaz) for an even richer experience.
Mutton is a high-quality protein source, essential for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from rice and protein from mutton provides a slow release of energy, keeping you full and energized for longer.
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
Traditional spices like ginger, cloves, and cinnamon have natural warming properties, making Harisa an ideal comfort food for cold weather.
A 1.5 cup serving of Mutton Harisa contains approximately 600-650 calories. This is an estimate and can vary based on the cut of mutton and the amount of oil used.
Mutton Harisa is a calorie-dense and rich dish. It's an excellent source of protein for muscle building and iron from the mutton. However, due to its high calorie and fat content, it should be enjoyed in moderation as part of a balanced diet, especially on cold winter days when the body needs more energy.
Yes, you can. Use the 'Sauté' function to fry the onions. Cook the mutton using the 'Pressure Cook' or 'Meat/Stew' setting for about 40 minutes. Then, add the soaked rice and stock, and pressure cook for another 15 minutes. Finally, use the 'Sauté' (low) function for the pounding/blending step.
Authentic Harisa has a very smooth, thick, and glutinous porridge-like consistency. The meat fibers should be completely broken down and integrated into the rice paste, creating a homogenous texture that is rich and creamy.
Store leftover Harisa in an airtight container in the refrigerator for up to 3 days. It will thicken significantly when cold. To reheat, place it in a pot over low heat and add a few tablespoons of hot water or milk, stirring continuously until it reaches the desired consistency and is heated through.