HAREES - AN EID -UL -ADHA SPECIAL RECIPE BY Kishore

 Kitchen tip # 84

by CHEF Kishore
Your Personal Chef.

ON THE OCCASION OF EID-UL-ADHA ,LET ME SHARE ONE OF MY MOST FAVORITE EID RECIPES WITH YOU CALLED 

HAREES



Ingredients :-

• 1kg boneless mutton(chopped into bite sized pieces )

•  ( Can also use Beef or chicken )(if u choose to use chicken , then it doesn't need to be pressure cooked&can be fried directly after marination. )

• 1/2 kg bones & joints (soup pieces )
• 1/2 kg Lapsi ( broken wheat -Bulgur)
• 200 gm desi ghee
• 200 oil (for frying onions )
• 1 liter milk
• 50 gm raw papaya,ground into a puree.
• 50 gm ginger garlic paste .
• 4 sliced onions
• 10 chopped green chillies
• 20 gms black pepper powder
• 15 gms shahjeera (caraway seeds )
• 10 gm kabab chini
• 1 tsp garam masala
• 1/4th gm saffron (kesar) ( soak in milk and keep aside .)
• Salt as per taste

For the final garnish :-

• Ghee
• Lime juice
• Pudina(mint)leaves
• Fried cashews
• Biristaa (Fried onions )
• Grated ginger (adrak )
• Chopped chillies (hari mirch)

prep # 1 (marinate & cook mutton)
Marinate mutton & bones with dahi , lime juice , garam masala , 2 tablespoon raw pureed papaya , salt ,1 tablespoon ginger garlic paste and keep aside . after 3-4 hours of marination (overnight would be even better - pressure cook for about 5 whistles,(keep the strained water/stock aside to use to boil the lapsi later ) drain and fry it in desi ghee until its done and keep aside .)

prep # 2 (cook lapsi & keep aside )
Wash Lapsi & soak it in 2 liters warm water for about 4-5 hours ,boil in half milk + half stock water (from prep # 1 ) +until soft,drain (discard bones-or use in soup ) & keep aside .

prep # 3 (fried onions -biristaa )
fry onions until golden brown and crispy , make a biristaa and keep aside . 

Now finalize the recipe :- 

Place a heavy bottomed non stick pan on medium heat , Add 100 gm ghee , add green chillies , black pepper , shahjeera , add the fried Mutton add the biristaa,saffron & the lapsi . add some salt if required . (optional ) mash the whole mixture until the meat blends well with the lapsi and there are no solid chunks left. 
Divide into serving bowls , Garnish each bowl with 1/2 tablespoon ghee, grated ginger ,chillies ,pudina leaves ,lime juice ,fried cashews and serve piping hot . 

Footnotes 
** Hyderabaadi Haleem is inspired by Harees. Although they use a lot of spices 5 different lentils , loads of other ingredients , and the cooking process is much lengthier(overnite ) and time consuming and the texture is rather pasty and gluey. 

** The first time I got to taste Harees was at a friend's place in Kashmir his mother told me that it was an Arabic specialty and very popular during the cold winter months in Pakistan, Afghanistan and Lebanon . 

** Then I tasted it at a Wedding feast in Saharanpur -U.P . 
Since then I have been hooked on to this dish. I have even made it for 300+ people for my friend Sarfaraz's wedding In Bombay .It tastes simply amazing and is soooooo nutritious. 

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Warm regards 
Kishore


EID MUBAARAK.