Hareesa
Ingredients
- 1 Cup Barlay (whole) (sabat joe)
- 1/2 Cup Rice
- 1/4 Cup Green Gram Lentil (Moong daal)
- 1 Kg Chicken
- 1 Onion Medium CHopped
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 Tablespoon Cumin Roasted and ground
- 1 Tablespoon Roasted Coriander Powder Roasted and ground
- Salt to taste
- 2 Green Chilies
- 4+4 Tablespoon Oil
- 1 teaspoon Garam Masala Ground
For Garam Masala whole in Gauze piece
- 10-15 Pepper Corn (Kaali mirch)
- 1 stick Cinemon (Daar Cheeni)
- 1-2 Cloves (Long)
- 1 Cardemon (Large ilaichi)
- 1 Bay Leave (Taiz Patta)
- 2 Star Anise (Badian Khatai)
For Kebabs
- 250 gm Chicken or beef Minced
- 1/2 teaspoon Salt
- 1 teaspoon Red Chilies Crushed
- 1 teaspoon Coriander Roasted and Ground
- 1 teaspoon Cumin Roasted and Ground
Servings: People
Instructions
- Wash and soak Barley rice and green gram lentil over night
- Make a pouch of spices mentioned in Garam masala ingredients
- In a cooker put barley, rice, lentil, pouch of spices, chicken and enough water (as much as the cooker can accommodate safely)
- 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
- Let it cool, take out and discard the pouch.
- Take out all chicken in a bowl, separate meat from bones and make sure there are no bones left in the mixture
- Blend the mixture well with 2 green chilies.
- Add the separated chicken and blend it for a while. Please don't over blend it.
- In a heat, 3-4 table spoons of oil, fry onions,add Ginger garlic paste, roasted cumin and coriander Add blended mixture to it
- 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.
- Add garam masala powder and adjust salt according to taste, You can also add chicken cube to enhance the flavor
- Mix all the ingredients mentioned in kebab section and make small kebabs and fry them
- serve Hareesa in a bowl. Fry one small onion in oil and pour it over the hareesa
- Put kebabs on top, garnish with Julian cut ginger and green chilies
- 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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