NATIONAL_OATS_HARISSA

National food 23

The kitchen star

 #NATIONAL_OATS_HARISSA

🔸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.

#Ingredients 

🔸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

#METHOD 

🔸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.