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.
