Family & Kids

Hareesa - Recipe

Preparation & Cooking: 70-80 minutes, Serves 3-4
 500 gm Goat meat
 1 tsp garlic paste
 1 tsp black pepper powder
 1 1/2 tsp fennel/saunf powder
 1/4 clove/laung powder
 1/2 tsp cinnamon/daarchini powder
 1/2 tsp black cardamom/badi elaichi powder
 2/3 tsp green cardamoms/choti elaichi powder
 1 tsp roasted cumin/zeera powder
 1 tsp turmeric/haldi
 1 1/2 Salt, or to taste
 1/2 cup ghee
 4 big tomatoes, ground to a puree
 3/4 tsp red chili powder
 1/4 cup or less wheat flour
 2 onions chopped and fried

 Add all the ingredients in the list except the last two; that is the wheat flour and oil in a pressure cooker, and cover with water. Cook on medium high, turn it down after a whistle. Let it simmer for about 30-45 minutes, depending on the tenderness preferred. Turn off the heat and leave it be  till all the pressure is released. Sprinkle flour and add a bit of water if the gravy seems too thick or sticky.
 Pressure cook on low heat get the desired consistency
 fry the onions till they are crunchy lightest golden brown, and mix this in the meat mixture.

Garnish with fresh coriander. Serve with sheermal or pav.

Aaliya Khan

This article appeared in The Milli Gazette print issue of 1-15 January 2015 on page no. 22

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