National food 23
The kitchen star
🔸Harees or harissa (Arabic: هريس) is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its 🔸consistency varies between a porridge and a dumpling. Harees is a popular dish known in the Arab countries of the Persian Gulf, especially in the month of Ramadan.
🔸Mutton boneless / chicken – 500 grams
🔸Quick Cooking Oats – 3 cups
🔸Water – 2 cups
🔸milk – 2 cups
🔸Onion – 3 medium finely sliced
🔸ghee – 3 tsp
🔸Ginger Garlic Paste – 2 Teaspoon
🔸1 full cup coriander and mint leaves
🔸Garam masala powder – 1tbls
🔸Red chili powder – 1 tsp
🔸Clove – 4
🔸Cinamon – 1 inch stick
🔸Cardamom – 2
🔸Salt as per taste
🔸oil to fry the onions
🔸Coriander leaves – 3 🔸Tablespoons finely chopped
🔸Lemon wedges for garnish
🔸Coriander leaves for garnish
🔸NATIONAL HALEEM MASALA 1PACKET
🔸Wash and clean the mutton pieces. Drain. Pressure cook the meat along with red chilli powder,chilli powder,garam masala powder along with 2 cups water till 6-7 whistles or untill tender. Cool, shred it with hand or a fork and Keep aside.
🔸Slice the onions thinly and fry for garnish and keep aside.
🔸In a cooking vessel heat ghee.Add the cloves, cardamom, cinamon and peppercorns. Fry for a minute.Add the pressure cooked mutton pieces. Keep the water aside. Add the coriander leaves along with mint,fry for 2-3 minutes.
Add the water in which the mutton was cooked( which was kept aside). Bring to a boil. When the water is boiling add the oats and mix well to avoid formation of lumps.
🔸Add the milk and cook on low flame,stirring now and then. Keep mixing till NATIONAL theHALEEM MASALA AND oats cook and the haleem turns thick.
🔸Add water as required to achieve desired consistency. It will turn a bit more thick as it cools down so have this in mind.
🔸Serve hot garnished with deep fried onions, coriander leaves and lemon wedges along with some fried cashews.