Kashmiri Harisa

By Dhanya Samuel  |  26th Jul 2015  |  
4 from 1 review Rate It!
  • Photo of Kashmiri Harisa by Dhanya Samuel at BetterButter
Kashmiri Harisaby Dhanya Samuel
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About Kashmiri Harisa Recipe

Harisa is an age-old traditional lamb preparation that is prepared during winters. It is extremely fatty and high on calories and hence prepared exclusively during the freezing chilling winters of the region as a way of warming from within.

Kashmiri Harisa is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of North Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Kashmiri Harisa at your home. Kashmiri Harisa by Dhanya Samuel will help you to prepare the perfect Kashmiri Harisa at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 75 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Kashmiri Harisa.

Kashmiri Harisa

Ingredients to make Kashmiri Harisa

  • 1 kg Mutton chopped into medium sized pieces
  • 4 Garlic cloves
  • 500 gm red onion roughly chopped
  • 8 peppercorns
  • 3 tbsp fennel seeds
  • 4 cloves
  • 2 inch cinnamon stick
  • 4 brow cardamom
  • 8 green cardamom
  • salt to season
  • 1 tbsp dried ginger
  • 1 cup vegetable oil
  • ½ cup Rice flour
  • 250 ml Milk
  • 1 cup crispy fried onions for garnish

How to make Kashmiri Harisa

  1. Combine chopped mutton along with other ingredients, mentioned under ‘ingredients list’ except oil, milk and rice flour and add this to traditional Indian pressure cooker.
  2. Pressure cook for 2 whistles and reduce the flame to low and cook for 45 minutes. If you are not using pressure cooker then slow cook meat until tender.
  3. When the pressure settles, open the lid and on low flame stir using a wooden spoon until well combined. Separate bones from meat and remove cinnamon sticks, cloves and cardamom.
  4. Make a fine paste by mixing rice flour with 1 cup of water. On low flame add this to meat and stir.
  5. When the mixture starts to thicken slightly, add milk stir for 5 minutes. On low flame, add 1 cup of oil and cook till the meat reaches pasty consistency. For 1 kg mutton it takes 40-45 minutes to cook.
  6. Garnish with friend onions and oil. Taste best when served with Afghan bread and parsley-yogurt dip.

Reviews for Kashmiri Harisa (1)

Aarti Shinde4 years ago

Turned out very tasty. Thanks Chantal.

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