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Lahori Hareesa/ Harissa

Course Main Course
Cuisine Indian/ Pakistani
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6
Author Rafeeda AR

Ingredients

FOR MEAT

  • 500 gm beef I used with bones
  • 1 tsp ginger garlic paste
  • 2 green chillies minced
  • 2 tsp coriander powder
  • 3/4 tsp turmeric powder
  • 3/4 tsp red chilli powder
  • 1 tsp cumin powder
  • Salt and pepper to taste

FOR REST

  • 1 cup broken wheat washed and soaked for 30 minutes
  • 1/2 cup basmati rice washed and soaked for 30 minutes
  • 1/2 cup mixed dal refer notes
  • 2 tbsp ghee heaped
  • 1 tsp ginger garlic paste
  • 1 small onion minced
  • 2 tomatoes chopped
  • 1/2 tsp turmeric powder
  • Salt and pepper to taste
  • 1 ltr water

FOR TEMPERING

  • 1 tbsp ghee
  • 2-3 green chillies minced
  • Coriander leaves not used

Instructions

  • Combine all ingredients under "for meat" and allow it to marinate for fifteen minutes. Pressure cook till the meat is very well cooked and comes off the bone. Discard the bones and set aside.
  • In a large pressure cooker, heat ghee. Fry the ginger garlic paste till done.
  • Add the onion and tomato and cook till wilted and mashed. Add the turmeric and saute for a minute.
  • Drain the rice, wheat and lentils and add. Toss and saute for around five minutes till it looks crisp.
  • Add the water, adjust the seasoning. Pressure cook on meduim-low flame for at least 5-6 whistles, till everything is well cooked. Allow the pressure to go by itself.
  • Once the pressure is gone, take off the lid and add the cooked beef with its stock into it. Give it a good mix. Using a hand blender, blend the mixture till smooth.
  • Swith on the flame and keep on simmer for 15 minutes for the flavors to settle. Add water if required and adjust seasoning.
  • For tempering, heat ghee and fry the green chillies. Add to the hareesa. Sprinkle in the coriander leaves and enjoy hot.

Notes

You can use chicken or mutton instead of beef.