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Hareesa (Haleem)
Category : Bohri, Lamb, Mutton, Starters and accompaniments
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Soak the wheat for a few hours.
- Then pressure cook in water to cover, with 4-6 green chillies, 1 tbsp. oil and salt to taste.
- Cook for 30 mins. After pressure point is reached. Cool naturally.
- Shred the boiled mutton. Throw away the bones.
- Add the mutton stock to the wheat mixture and let it simmer.
- Pound the wheat with a heavy spoon.
- Heat the ghee, temper the garlic and add to the hareesa.
- Now mix in the mutton pieces.
- Stir well finally, add the hot milk to obtain a thick dropping consistency.
- Serve in a deep bowl.
- Sprinkle garam masala powder, mint leaves and barista.
- Pour sizzling hot ghee over it and serve.
Ingredients:
1/2 kg - crushed wheat (thuli or dalia)
200 ml - milk
1 heaped tsp - cumin seeds
1/2 cup - pure ghee
garam masala powder
whole pod of garlic (crushed)
mint leaves
lime wedges
barista (crispy fried brown onions)
500 gms - mutton pieces with bones, boiled in ginger, garlic and salt
1 tbsp - oil
4 to 6 green chillies
1/2 kg - crushed wheat (thuli or dalia)
200 ml - milk
1 heaped tsp - cumin seeds
1/2 cup - pure ghee
garam masala powder
whole pod of garlic (crushed)
mint leaves
lime wedges
barista (crispy fried brown onions)
500 gms - mutton pieces with bones, boiled in ginger, garlic and salt
1 tbsp - oil
4 to 6 green chillies
RECIPES BY REHANA KHAMBATY
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