Hareesa Recipe | Mehboob’s Kitchen | Mehboob Khan | Desi Food

Method:
In a pan heat oil, fry onions and take it out half the onions. Then fry the mutton for about 5 minutes. Now add ginger garlic, fry well. Now another pan add whole wheat oats, rice and split green gram. Cook until it becomes soft. Then grind them to make a paste. Now add the paste to the mutton mixture, also add black pepper, cinnamon powder, aniseed, cardamom powder, milk, salt and dry ginger powder. Mix and cook well. Then heat clarified butter in a pan and add hareesa and garnish it with fried onions. Serve.

Method:
In a pot except potatoes, oil and eggs, add all the ingredients with 2 cups of water until it gets a boil. Cook for about 15 minutes. Once the water is dried add potatoes and set the flame on high. Then add eggs to the mixture and make small round shape kababs. Now heat the oil in a pan and fry on both sides for about 5 minutes. Serve hot.

Method:
In a wok fry the onions well. Then add ginger and garlic. Fry for a minute. Now add tomatoes, whole spice powder, cumin, red chili powder, turmeric powder, coriander powder and dry plumps. Cook well for 5 minutes. Then add chicken, water and salt. Cook until it gets a boil. Once the chicken is tender take it out. Now make small pieces of chapatti (roti) and add into the gravy. Then add chopped green chilies, green coriander and crushed black pepper. Cook for another 5 minutes. Now set the chapati mixture over a platter and set the chicken over it.
For the chutney mix green coriander, garlic, green chilies, vinegar, water and salt. Blend well and serve with the dish.