A rich and savory Kashmiri delicacy where tender mutton is slow-cooked with rice and aromatic spices, then pounded into a smooth, porridge-like consistency. Topped with crispy fried onions and a drizzle of hot ghee, it's the ultimate winter comfort food.
A rich and savory Kashmiri delicacy where tender mutton is slow-cooked with rice and aromatic spices, then pounded into a smooth, porridge-like consistency. Topped with crispy fried onions and a drizzle of hot ghee, it's the ultimate winter comfort food.
This kashmiri recipe takes 210 minutes to prepare and yields 4 servings. At 881.32 calories per serving with 27.87g of protein, it's a advanced recipe perfect for lunch or dinner or brunch.
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
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
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
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.
Pro Tips
1For the most authentic flavor, use mutton with some fat and bones (you can remove bones after cooking).
2Slow-cooking is crucial for tender meat and a rich flavor. Do not rush this step.
3The pounding or mashing step is what gives Harisa its unique texture. Be patient, as this develops the fibrous consistency.
4The consistency should be like a thick porridge. If it's too thick, you can adjust it by adding a little hot water.
5Leftover Harisa can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken, so add a splash of water or milk when reheating.
Recipe Variations
quick
Quick
Use a pressure cooker to cook the mutton, which will reduce the cooking time to about 45-50 minutes. An immersion blender will also speed up the mashing process.
vegetarian
Vegetarian
Replace mutton with a mix of cooked lentils like urad dal and chana dal, along with oats for a creamy texture. Sautéed mushrooms can add a savory, meaty flavor.
high protein
High protein
Add a cup of cooked and mashed chana dal (split chickpeas) along with the rice to increase the protein content.
