Here guys, another recipe (an easy and quick one) for making Hareesa. My dear friend Summaiya (now in Hyderabad), emailed me this recipe. She and husband, Aamir while they were in Cleveland, Ohio, had invited us for brunch and made this. We ate so much, we were stuffed and couldnt move.
We tried the recipe, and guess what…it turned out really really good!
Without further delay, here goes the recipe.
Ingredients:
Goat meat (or lamb) 2 lb
3 cloves of garlic (paste)
2 onions (chopped in big chunks)
5 peppercorn (kali mirch whole)
1 and a half teaspoonful fennel seeds (saunf)
4 cloves (laung)
1 inch stick cinnamon (daalchini)
4 brown (big) cardamom (badi elaichi)
8-9 green cardamoms (choti elaichi)
1 teaspoonful black cumin (I had regular cumin, I used that) (jeera)
1 teaspoonful turmeric (haldi)
Salt to taste
¼ cup wheat flour ( *** I used 1 wheat pita, tore it up in small pieces, and then microwaved it with water for 2 minutes, and 1/2 cup regular oats and cooked it as per the instructions on the box using the meat broth instead of water)
Oil (for frying onions; we use Canola Oil, because of less saturated fat, and more Omega-3 in it)
Spanish Onions (I used the ready made fried onions, but the recipe calls onions specially found in Kashmir, or in US use Spanish onions)
Method:
Add all the ingredients in the list except the last two; that is the wheat flour and oil in a pressure cooker, and fill with water, until everything is soaked in it. Cook on Medium high heat, and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to an hour. Turn off the heat and leave it like that till all the pressure is released.
When cooled, remove the bones off the meat, and all the cardamoms, peppercorns, cinnamon stick and cloves. Separate the broth from the pieces.
Using a Food Processor preferably (or a blender, if you do not have a Food Pro), grind the mixture coarsely, using broth as needed.(I have a 7 cup Food Pro, I did half of the meat at a time).
If using wheat flour add it to a cup of the meat broth and boil it. Grind this with the meat mixture. (I did not use wheat flour, I was being lazy, instead I used oats and wheat pita ***).
Now put all the meat mixture, in a cooking pot (preferably non-stick, so you do not have to stir constantly). Cook it on medium high heat, stirring every 5 minutes (if needed add the meat broth to this) until you get the desired consistency. We cooked for about 45 minutes.
While serving (for the whole hareesa), heat about 1 1/2 cup oil (we used canola oil), fry the onions till they are crunchy golden brown, and mix this in the meat mixture, along with all the oil. 
(Since I used the store bought fried onions, I needed to just fry only for a minute to get them hot)
Serve with naan (Indian tandoori bread, found at Indian restaurants) or just plain pita bread. In Kashmir, they serve Sheesh kebabs with this, and at the end, they have Noon chai.
Usually this is made in winter, and had as brunch.
Enjoy. And if you try this, let me know how it turns out for you (also, if you made your own substitutions).
P.S. Thanks Summaiya for this recipe. I have been thinking of Hareesa for a month. Also, lots of Kisses to baby Suleiman.
) Hi Aunty, miss you all….