Harissa Recipe
Harissa recipe originated from the beautiful valleys of Kashmir and is well-known to be prepared during the cold winter days as the dish contains many nutritional elements as well as flavorful taste. The Kashmiri cuisine is a delicious combination of meat, green lentil, rice, and wheat. Harissa is very similar to haleem if we compare the texture; however, it has its own unique taste. Moreover, adding a touch of the tangy lemon and desi ghee can be a good addition to the recipe and make it even more scrumptious.
In some areas of our country, people eat it with spoon and on some places this is eaten along hot naan. So, whatever your preference is, the dish will still taste just as amazing as it looks. It can be served at family get-togethers, special occasions like Eid, Ramzan or weddings, and can even be served as lunch. So, what are you waiting for? Try this recipe today and let us know what do you think!
| Recommended By Chef |
| 00.30 To Prep |
| To Cook |
| 6 Servings |
| Tips About Recipe |
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Chicken..................................... half kg
Wheat........................................ 250 grams, boiled
Green Chili Paste...................... 1 tablespoon
Yogurt........................................ 250 grams
Beef Mince................................ 250 grams
Ginger Garlic Paste................... 2 teaspoons
Spinach..................................... 250 grams, blanched
Oil.............................................. 1 cup
Onion......................................... 1
Lemon........................................ For Garnishing
Fresh Coriander......................... For Garnishing
Green Chillies............................ For Garnishing
Chat Masala.............................. For Garnishing
Chicken Hara Masala................ 1 packet (50 grams)
How to make Harissa Recipe
METHOD:
- Heat half a cup of oil and fry onions until golden brown.
- Add chicken, yogurt, ginger garlic paste, green chili paste, 1 glass of water and Chicken Hara Masala (reserve 1 tbsp for later use).
- Cook on medium heat until the chicken is tender.
- Meanwhile, grind the boiled wheat and spinach.
- Stir into the chicken, top with 1 glass of water and simmer gently for half an hour.
- While the harissa is cooking, grind the mince with the reserved tbsp of Chicken Hara Masala.
- Using well-oiled hands, shape the mince into narrow, inch-long kababs.
- Fry in the remaining half cup of oil until a rich brown color.
- Drop the kababs into the harissa, turn off the heat, and pour the hot oil from the kababs on top.
- Garnish with lemon juice, fresh coriander, chilies and Chat Masala.
Posted By:
Yaseera Minhaj, karachi