Hareesa

 

Hareesa
Print Recipe
Servings Prep Time
3-4 People 30 Minutes
Cook Time
3 Hours
Servings Prep Time
3-4 People 30 Minutes
Cook Time
3 Hours
Hareesa
Print Recipe
Servings Prep Time
3-4 People 30 Minutes
Cook Time
3 Hours
Servings Prep Time
3-4 People 30 Minutes
Cook Time
3 Hours
Ingredients
For Garam Masala whole in Gauze piece
For Kebabs
Servings: People
Instructions
  1. Wash and soak Barley rice and green gram lentil over night
  2. Make a pouch of spices mentioned in Garam masala ingredients
  3. In a cooker put barley, rice, lentil, pouch of spices, chicken and enough water (as much as the cooker can accommodate safely)
  4. Close lid of cooker and place pressure weight, turn the heat to very low and cook for 1 and half hour to 2 hours depending on water quantity or till the barley is cooked
  5. Let it cool, take out and discard the pouch.
  6. Take out all chicken in a bowl, separate meat from bones and make sure there are no bones left in the mixture
  7. Blend the mixture well with 2 green chilies.
  8. Add the separated chicken and blend it for a while. Please don't over blend it.
  9. In a heat, 3-4 table spoons of oil, fry onions,add Ginger garlic paste, roasted cumin and coriander Add blended mixture to it
  10. Cook well till mixture is well thickened. Make sure that you stir it after every few minutes because it can get sticky at the base of the utensil.
  11. Add garam masala powder and adjust salt according to taste, You can also add chicken cube to enhance the flavor
  12. Mix all the ingredients mentioned in kebab section and make small kebabs and fry them
  13. serve Hareesa in a bowl. Fry one small onion in oil and pour it over the hareesa
  14. Put kebabs on top, garnish with Julian cut ginger and green chilies
  15. Serve with lemons
Recipe Notes

Variation: Amratsari Hareesa

You can also fry two tablespoons of boiled and chopped spinach with one tablespoon of yougart and add it to the mixture. Due to this variation, the color of Hareesa will be slightly green

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Feb, 16, 2015

  Desi

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