Unlock The Rich Flavors Of Traditional Kashmiri Harissa At Home

Harissa is a traditional Kashmiri winter delicacy, prepared by slow-cooking mutton and rice with spices like fennel, cardamom, and cinnamon. The dish starts with browning mutton and onions, then adding spices and simmering until tender. Once soft, rice is added, and the mixture is mashed into a smooth porridge-like texture. Ghee is added at the end for extra richness. The result is a warming, savory dish garnished with fried onions, perfect for pairing with Kashmiri bread. This rich, flavorful meal is a must-try for cold days.

Ingredients

500g mutton with bones (preferably shoulder or leg pieces for tenderness)
1/2 cup rice (preferably short-grain)
3-4 large onions, thinly sliced
2 tbsp oil or ghee (for cooking the mutton and onions)
1 tbsp ginger-garlic paste
1 tsp fennel powder
1/2 tsp cumin powder
1/2 tsp cinnamon powder
1/2 tsp green cardamom powder
1 tsp Kashmiri red chili powder (for mild heat and color)
Salt, to taste
4-5 cups water (for cooking the mutton and rice)
1 tbsp clarified butter (ghee) (for final flavoring)

Instructions

1. Prepare the Mutton

In a large heavy-bottomed pot, heat 2 tablespoons of oil or ghee over medium heat.
Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set aside (for garnishing).
To the pot with the remaining onions, add the ginger-garlic paste and saut for a few minutes until fragrant.
Add the mutton pieces to the pot and cook until the mutton is browned on all sides.

2. Add Spices and Water

Sprinkle in the fennel powder, cumin powder, cinnamon powder, cardamom powder, and Kashmiri red chili powder. Mix well so the spices coat the mutton.
Add salt according to taste.
Pour 4-5 cups of water into the pot, covering the mutton completely.
Bring to a boil, then lower the heat, cover, and let it simmer. Cook for about 1.5 to 2 hours or until the mutton becomes very tender and starts to fall off the bones. You can also use a pressure cooker for this step to reduce the cooking time.

3. Prepare the Rice

While the mutton is cooking, rinse the rice thoroughly under cold water to remove excess starch.
Once the mutton is tender, add the rinsed rice to the pot.
Stir everything together, ensuring that the rice is submerged in the cooking liquid.
Continue to cook on low heat, stirring occasionally to prevent sticking, until the rice becomes completely soft and starts to break down. This will take around 30-40 minutes.

4. Mash and Blend the Mixture

Once the rice and mutton have softened and absorbed most of the liquid, use a wooden spoon or a hand masher to mash the mixture.
Mash until it reaches a smooth, porridge-like consistency. If the mixture feels too thick, add a little hot water and continue mashing.

5. Add Ghee for Flavor

After mashing, add 1 tablespoon of ghee and stir it into the harissa to enhance the flavor and richness.
Let it cook on low heat for another 10-15 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the consistency to thicken.

6. Serve

Serve hot in bowls, garnished with the fried onions you set aside earlier.
Harissa is typically enjoyed with traditional Kashmiri bread, like Tchot or Kandar, but it can also be eaten on its own for a warming meal.

Tips

Choosing Meat: Opt for bone-in mutton pieces, as the bones add flavor and richness to the harissa.
Consistency: Harissa should be smooth and porridge-like, not too thick or watery.
Spices: Kashmiri spices like fennel and cardamom give authentic flavor. Avoid using too many hot spices to keep the mild heat and warmth intact.

This rich, savory Harissa is a perfect winter delicacy that captures the essence of Kashmiri cuisine, providing comfort and warmth in every bite.