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Kashmiri Harissa Recipe

This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Harissa, a favourite breakfast in Kashmir during winter, is a sizzling hot delicacy with which people eagerly welcome the season.


Kashmiri Harissa Recipe
Kashmiri Harissa Recipe

Harissa is a mutton preparation, cooked, deboned, and slowly stir-cooked to a smooth, paste-like consistency. It is best served with Kashmiri bread known as Kashmiri Tchot.

Prep Time: 20 mins Cook Time: 8 hrs Servings: 6 Difficulty: Intermediate


Ingredients for Kashmiri Harissa Recipe

  • P Mark Kachi Ghani Mustard oil: 1/2 cup

  • Rice Four: 1/2 cup

  • Cinnamon Stick: 2

  • Cloves: 1/2 tbsp

  • Fennel Seeds: 1/2 cup

  • Black Cardamon: 10

  • Green Cardamon: 8

  • Black Pepper: 1/2 tbsp

  • Onions: 3 (chopped)

  • Garlic cloves: 10

Method for Kashmiri Harissa Recipe

  1. Place mutton in a pressure cooker with water, salt, garlic, fennel seeds, cinnamon, black cardamom, and green cardamom.

  2. Pressure cook for approximately 6 whistles, then separate the bones from the mutton.

  3. Filter the mutton stock and set it aside. Transfer the mutton to another pot.

  4. Mash the mutton on a high flame using a wooden spoon. Stir in half a cup of rice flour without forming lumps.

  5. Gradually add the mutton stock and mix it well. You can also add saffron water for extra flavour.

  6. In a separate pan, fry the onions until crispy. Then, add them to the mutton with about half a cup of oil. Mix everything well.

  7. Cook the mixture on low heat for a while.

  8. Serve hot with crispy fried onions and a drizzle of oil on top. This dish pairs well with Kashmiri roti.

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or a beginner in the kitchen, our blog provides step-by-step instructions, helpful tips, and exciting ideas to elevate your cooking skills.


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