Hyderabadi Shahi Harees

Name: Hyderabadi Shahi Harees
Total time: 3600 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 1 1/2 kg Mutton bone-in; 1/2 kg Broken Wheat; 2-3 tsp Salt; 2 tbsp Ginger garlic paste; 2-3 Red chilli powder; 5-6 Green Chillies; 1 cup Ghee; 1 tsp Turmeric powder; 1 tsp Garam masala; 350 gm Yoghurt; 2 tbsp Red Lentils or Masoor; 2 tbsp Pigeon Pea Lentils or Toor Daal; 2 tbsp Black Gram or Urad Daal; 2 tbsp Bengal Gram or Chana Daal; Whole spices or masala -; 1 "Cinnamon stick; 1 tsp Caraway seeds; 3 Cardamom pods; 12-14 Black Peppercorns; 8-10 Cloves; 1/4 cup Coriander Leaves finely chopped; 1/4 cup Mint Leaves chopped; 3-4 Onions thinly sliced and fried; 1 Lemon cut into Wedges; 1/4 cup Almonds fried; 1/4 cup Cashewnuts fried; 10 +10 Almond and Cashewnuts paste

ZMA @zesty5

#dal
#cookpadindia
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, ghee and lots of dry fruits. It is one of the most loved traditional dishes of this Nawabi City. It has made it's mark in the Hyderabadi Cuisine. It has become a popular main course or a starter at every Hyderabadi wedding or important occasions and a must have one in Ramadan. Basically it is made by pounding the wheat and lentils using a traditional ghotni. This healthy and a wholesome balanced comfort meal is also made with Chicken and Vegetables too. It can be made with Rolled Oats also. And these variations are also equally popular.
Happy Hyderabadi Cooking with Zee!

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Ingredients

1 hour

10-12 servings

1 1/2 kgMutton bone-in
1/2 kgBroken Wheat
2-3 tspSalt
2 tbspGinger garlic paste
2-3Red chilli powder
5-6Green Chillies
1 cupGhee
1 tspTurmeric powder
1 tspGaram masala
350 gmYoghurt
2 tbspRed Lentils or Masoor
2 tbspPigeon Pea Lentils or Toor Daal
2 tbspBlack Gram or Urad Daal
2 tbspBengal Gram or Chana Daal
Whole spices or masala -
1"Cinnamon stick
1 tspCaraway seeds
3Cardamom pods
12-14Black Peppercorns
8-10Cloves
1/4 cupCoriander Leaves finely chopped
1/4 cupMint Leaves chopped
3-4Onions thinly sliced and fried
1Lemon cut into Wedges
1/4 cupAlmonds fried
1/4 cupCashewnuts fried
10+10 Almond and Cashewnuts paste

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Steps

1 hour

1

Pressure cook Mutton with Yoghurt and the spices all together except the whole masalas and the nuts. Once done, separate the bones from the cooked Mutton or add them as it is. Discard the bones or can add this as it is. It's your choice. I prefer adding them on anyways since it's already cooked and much tender too. Plus it gives a lovely flavour to the dish.
2

Now cook Lentils and Broken Wheat in a separate vessel on a low heat or better still can pressure cook to reduce it's cooking time. Add spices as mentioned to it. Next important step is to mash the cooked broken wheat with a masher or you can even just blend it in your blender adding some extra water if required. Mashing it well is preferred over blending. Back home it is always done using a traditional masher called 'ghotni'.
3

Heat Ghee in a non stick cooking pot. Add Whole masalas to it. Fry for a few seconds before adding deep fried Onions. Stir for a minute or two and then add the Cashew Almond paste. For this soak them in hot water for about 20 minutes and then grind to a smooth paste. Mix well and now transfer the mashed broken wheat and mutton mix to the pot. Let it simmer on low a heat. Garnish with Coriander and Mint Leaves, Fried Onions and fried Green Chillies and Lemon wedges.
4

A must have fantastic dish made on every special occasion, weddings, family gatherings, festivals and get togethers. Power packed food of every Hyderabadi during Ramadan.

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ZMA @zesty5

on May 11, 2020 20:52

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.