Kashmiri Hareesa, Popular in Arab cooking from the East to the Persian Ocean is hareesa. It is frequently offered at weddings, festivals including Eid ul-Fitr, and Ramadan. It is frequently prepared in a community pot at religious celebrations in Lebanon, like Ashura. Hareesa is a typical dish in both Syrian and Iraqi cuisine.

Previously only found in households, it is now also offered at restaurants.

Harisa or Hareesa (Kashmiri in Kashmir is prepared during winter (Chillai Kalan ), typically made of mutton and rice flour and eaten with Kashmiri Bread called Girda . It is cooked in huge degs (earthen pots) placed in wood fired ovens. Downtown Srinagar is considered as the hub of hareesa making in Kashmir.

Full preparation time: 30 minutes

Cooking time: 60 minutes

How many people is it for? 6 persons

Kashmiri hareesa

Ingredients of kashmiri hareesa:

1: Goat meat one kg

2: Porridge one and a half cup

3: Rice half cup

4: Salt to taste

5: Ginger garlic crushed two tablespoons

6: Chopped black pepper one and a half tablespoon

7: Chicken powder one tablespoon

8: Fresh cream one cup

9: Butter half a cup

10: Cooking oil half a cup

Method of Kashmiri hareesa:

1: Wash and soak rice and porridge separately.

2: Then boil them together, melt them well and blend them.

3: Wash and boil the meat, then separate the bones and cut the meat fibers.

4: Heat butter and cooking oil in a pan and fry the ginger and garlic in it, add the meat and fry it. When it turns golden, add the blended grains and mix well with salt, chicken powder and black pepper. Add chilies.

5: Finally add fresh cream and mix and keep it on low flame for ten to fifteen minutes.

6: Enjoy this hot Kashmiri hareesa in winters.