Kashmiri Harissa

additional ingredients in panHarrisa is special non vegetarian dish that is prepared by heating meat with uncooked rice continuously for hours until the meat grinds in the form of paste.


Prep Time: 1 hour

Cook Time: 2 hours

Total Time: 4 hours




  1. Wash meat and place it in the pressure cooker with the 9-10 cups of water.
  2. raw meat in colaendar
  3. Add fennel seeds, black cardamom, cinnamon sticks, green cardamom, black pepper, cloves, ginger powder, garlic cloves, and salt to taste. Keep on heat until bones get separated from meat.
  4. removing bones from pressure cooker

  5. Remove the bones from cooker.
  6. removed bones on cutting board
  7. Mash the cooked meat and mix it properly with the spicy juices in the pressure cooker.
  8. mincing cooked meat
  9. Add rice with 2 cups of cold water.
  10. Cook on medium high heat and turn down the heat to simmer after two whistles.
  11. Transfer the mixture into the pan.
  12. Cook over low heat while stirring continuously for 10-15 minutes till the brew gets thick.
  13. Kashmiri Harissa
  14. Add the assembled ingredients now and stir till the preparation becomes more viscous.
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  16. Mix fried onions with two tablespoon of heated oil and add to the stew.
  17. Stir again on slow heat for 15 minutes and cover the pan with a toweled lid for 25-30 minutes.
  18. Take it off the heat and keep overnight.
  19. Next morning, reheat the stew and add 4 tablespoons oil should be heated and mixed with rest of fried onions separately and should be added to the harissa. Serve in hot bowl topped with hot oil and some flakes of fried onion with bread.
Bowl of Kashmiri Harissa

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