Hyderabadi Shahi Harees | How to make Hyderabadi Shahi Harees

By Zeenath Amaanullah  |  8th Feb 2017  |  
5 from 1 review Rate It!
  • Hyderabadi Shahi Harees, How to make Hyderabadi Shahi Harees
Hyderabadi Shahi Hareesby Zeenath Amaanullah
  • Prep Time

    8

    Hours
  • Cook Time

    45

    mins
  • Serves

    7

    People

18

1

About Hyderabadi Shahi Harees Recipe

The original dish by the name Hareesa is said to have been originated in the Arab Peninsula,later brought into the kitchens of the Nizam of Hyderabad, is the most sought after dish now. Made with meat, lentils, cracked wheat and ghee with lots of dry fruits. Has made it is mark in the Hyderabadi cuisine.

Hyderabadi Shahi Harees is a delicious dish which is enjoyed by the people of every age group. The recipe by Zeenath Amaanullah teaches how to make Hyderabadi Shahi Harees step by step in detail. This makes it easy to cook Hyderabadi Shahi Harees in your kitchen at home. This recipe can be served to 7 people. You can find this dish at most restaurants and you can also prepare Hyderabadi Shahi Harees at home. This amazing and mouthwatering Hyderabadi Shahi Harees takes 480 minutes for the preparation and 45 minutes for cooking. The aroma of this Hyderabadi Shahi Harees is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Hyderabadi Shahi Harees is a good option for you. The flavour of Hyderabadi Shahi Harees is palatable and you will enjoy each and every bite of this. Try this Hyderabadi Shahi Harees and impress your family and friends.

Hyderabadi Shahi Harees

Ingredients to make Hyderabadi Shahi Harees

  • Cracked wheat 400gm soaked
  • Lentils like bengal gram (chana dal), white lentils (urad dal), yellow gram(moong dal), split pigeon pea (toor dal) and red lentils (masoor dal) all 2 tbsp each soaked
  • chicken bone in 1 kg
  • Ginger garlic 1 1/2 tbsp for the chicken + 1 tsp extra for cooking the wheat
  • chilli powder 1 1/2 tbsp
  • Green chilli paste 1 tbsp
  • turmeric 1/2 tsp
  • GARAM masala 1 TBSP
  • Whole garam masala like peppercorns crushed, cubeb crushed both 1tsp, cinnamon sticks 3-4
  • caraway seeds crushed 1 tsp
  • cashewnuts soaked in water 10
  • almonds fried 8-10
  • cashewnuts fried 8-10
  • coriander chopped 1/2 cup
  • onions 3 large sliced and fried
  • lemon wedges for garnishing few
  • Pure ghee 3/4 th cup
  • Oil for frying onions 2 cups
  • curd 1/2 kg
  • salt to taste

How to make Hyderabadi Shahi Harees

  1. Soak the lentils and the cracked wheat in enough water overnight.
  2. Add a tbsp of ghee to the pressure cooker, a tsp of the ginger garlic paste, chilli powder and the wheat along with the lentils.
  3. Pressure cook all of that with as much water required for 7 to 8 whistles. Make sure to add enough water.
  4. Deep fry the sliced onions first and then the almonds along with the cashewnuts. Pressure cook if making mutton, since I am using chicken, I have cooked it in a large pot.
  5. Add 2 to 3 tbsp of ghee to the pot, add in all the masalas, whole masalas and the chicken. Add in the beaten curd, cover and simmer until tender. Add in the soaked cashewnut paste.
  6. Mash both the wheat and the chicken. Discard the bones. Mash the wheat with a traditional ghotni (basically a masher). You can even blend in a mixer.
  7. Add in the onions, dry fruits and the remaining ghee. Allow it to simmer on a low heat.
  8. After about 20 minutes, garnish with coriander, mint leaves, lemon wedges, onion slices, almonds and cashewnuts. Serve hot.

My Tip:

This is a most loved dish in the small Arab part of Hyderabad city called Barkas, an area dominated by the Yemenis who are an integral part of the city now.

Reviews for Hyderabadi Shahi Harees (1)

Tripti Bhatia2 years ago

looks lovely
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