Harissa – A Lahore’s Famous food also called Hareesa is a hearty winter dish made with wheat, grains, and lentils with thick meat gravy..-
Meals that are essentially entire meals are my favorite. There are enough recipes available that, aside from pasta and pizza, may be considered a complete dinner.
If you ask me, I immediately think of Khichdi, Shepherd’s Pie, our very own neighborhood Harees, and Masala Aleesa. A recipe named “Harissa” was uploaded by one of my favourite Instagram accounts, which has sadly been deactivated.
Given that the final dish was created by combining a variety of different carbohydrates and dals, it sounded extremely intriguing.
It also resembled a meat-based version of the Khichdi and a tasty Haleem variation. Since I was certain that my parents would adore the flavors, I had to give it a try.
I was unsure of its origin, but after asking her, I learned that Kashmiri cuisine heavily influences how this meal is prepared. However, I noticed that her recipe is quite similar to what is cooked in Lahore, Pakistan, while attempting to run the titles for SEO purposes.
Yes, the name could be a little perplexing because it resembles the hot Tunisian paste called Harissa. But this one is kid-friendly and only lightly spicy. For this recipe, rice is often used, but I substituted a mixture of wheat berries and rice.
According to what I could see, split moong dal is typically used in Hareesa, but I used mixed dal, which contained split moong dal. Likewise, you can use any type of meat, but mutton or beef are favored. Harissa – A Lahore’s Famous food also called Hareesa.
Basically, the meat is cooked separately with certain spices, the grains and lentils are cooked separately, and then everything is blended to form the finished dish. When eaten warm on a cool night, it is like a bowl-sized hug. Please save this recipe and give it a try as soon as you can.
Specifications
Course Main Course
Cuisine Indian/ Pakistani
Prep Time 30 minutes
Cook Time 45 minutes
Ingredients
FOR MEAT
Harissa – A Lahore’s Famous food also called Hareesa:
- 500 gm beef I used with bones but it can be used without 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
Harissa – A Lahore’s Famous food also called Hareesa:
- 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
Harissa – A Lahore’s Famous food also called Hareesa:
- Combine all the ingredients listed under “for meat” and give it 15 minutes to marinade. Cook the meat under pressure until it is very well done and easily falls off the bone. Throw away and set aside the bones.
- Heat ghee in a large pressure cooker. Cook the ginger-garlic paste for a full minute.
- Cook the tomato and onion until they are wilted and mashed. After adding, sauté the turmeric for one minute.
- Add after draining the rice, wheat, and lentils. For about five minutes, toss and sauté until it becomes crisp.
- Adjust the seasoning after adding the water. Cook everything well in a pressure cooker over a medium-low temperature for at least 5 to 6 whistles. Let the pressure decrease on its own.
- Remove the lid after the pressure has subsided and stir in the cooked beef and stock. Mix it thoroughly. Blend the contents with a hand blender until it is smooth.
- Turn on the heat and let the dish simmer for 15 minutes to let the flavours meld. If necessary, add water. Then, adjust the seasoning.
- Heat ghee, then fry the green chilies for the tempering. To the hareesa, add. Add the coriander leaves, then serve hot.
Note
In place of beef, you can use chicken or mutton. Harissa – A Lahore’s Famous food also called Hareesa.
