Things to know about Harisa Recipe
The Indian Traditional Meat Porridge or Harisa is a fragrant meat dish flavored with aromatic spices. “Harisa” is derived from the Arabic word “Harees” which means “to mash”. This is because the meat in the dish is finely minced. Traditionally, it’s served as a charity meal in the Middle East. It’s also famous among Muslims who eat the dish at the break of dawn called Iftar during fasting. Ibn Sayyar al-Waraq’s cookbook “Kitab al Tabikh” mentions the dish. Harisa is also the origin of another dish called Haleem. It’s a kind of stew popular in the Middle East. Harisa is popular in Kashmir. It’s usually served hot during winter (called Chilai Kalan in Kashmiri) to combat the cold. Because of its popularity in Kashmir, the dish also became famous in Punjab. Downtown Srinagar in Kashmir is known as the hub of Harisa.
Mouthwatering Indian Traditional Meat Porridge from Kashmir. Authentic Recipe of Harisa.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 grams (1.1 lb) Mutton
- 2 units Cinnamon Stick
- 4 units Black Cardamom
- 7 units Green Cardamom Pod Seeds
- ½ tsp Salt
- 2 units Onion
- 3 tbsp Fennel Seed
- 1 tsp Ginger Garlic Paste
- 1 cup Oil
- In a pressure cooker, add all the ingredients except meat, onions, and oil.
- When the mixture starts to boil, add the meat and close the lid.
- When the meat becomes tender, remove all the bones from the meat and sieve the soup.
- Mince the meat and put it in a bowl.
- Add the soup to the minced meat.
- In a pan, add oil and heat. Sauté the onions until golden brown.
- While serving the Harisa, add a teaspoon of the oil.
— Specific Atributes of This Recipe:
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