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Hyderabadi Shahi Harees

Feb-08-2017
Zeenath Amaanullah
480 minutes
Prep Time
45 minutes
Cook Time
7 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Pressure Cook
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 7

  1. Cracked wheat 400gm soaked
  2. 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
  3. Chicken bone in 1 kg
  4. Ginger garlic 1 1/2 tbsp for the chicken + 1 tsp extra for cooking the wheat
  5. Chilli powder 1 1/2 tbsp
  6. Green Chilli paste 1 tbsp
  7. Turmeric 1/2 tsp
  8. GARAM MASALA 1 TBSP
  9. Whole garam masala like peppercorns crushed, cubeb crushed both 1tsp, cinnamon sticks 3-4
  10. Caraway seeds crushed 1 tsp
  11. Cashewnuts soaked in water 10
  12. Almonds fried 8-10
  13. Cashewnuts fried 8-10
  14. Coriander chopped 1/2 cup
  15. Onions 3 large sliced and fried
  16. Lemon wedges for garnishing few
  17. Pure ghee 3/4 th cup
  18. Oil for frying onions 2 cups
  19. Curd 1/2 kg
  20. Salt to taste

Instructions

  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.

Reviews (1)  

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Tripti Bhatia
Feb-13-2017
Tripti Bhatia   Feb-13-2017

looks lovely

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