Name: Hyderabadi Shahi Harees recipe by Zeenath Fathima at BetterButter
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 7
Ingredients: Cracked wheat 400gm soaked; Lentils like bengal gram (chana dal), white lentils (urad dal), yellow gram(moong dal), split pigeon pea (toor dal) and red lentils (masoor dal) all 2 tbsp each soaked; Chicken bone in 1 kg; Ginger garlic 1 1/2 tbsp for the chicken + 1 tsp extra for cooking the wheat; Chilli powder 1 1/2 tbsp; Green Chilli paste 1 tbsp; Turmeric 1/2 tsp; GARAM MASALA 1 TBSP; Whole garam masala like peppercorns crushed, cubeb crushed both 1tsp, cinnamon sticks 3-4; Caraway seeds crushed 1 tsp; Cashewnuts soaked in water 10; Almonds fried 8-10; Cashewnuts fried 8-10; Coriander chopped 1/2 cup; Onions 3 large sliced and fried; Lemon wedges for garnishing few; Pure ghee 3/4 th cup; Oil for frying onions 2 cups; Curd 1/2 kg; Salt to taste

ABOUT Hyderabadi Shahi Harees RECIPE

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 and ghee with lots of dry fruits. Has made it is mark in the Hyderabadi cuisine.

Ingredients Serving: 7

Cracked wheat 400gm soaked
Lentils like bengal gram (chana dal), white lentils (urad dal), yellow gram(moong dal), split pigeon pea (toor dal) and red lentils (masoor dal) all 2 tbsp each soaked
Chicken bone in 1 kg
Ginger garlic 1 1/2 tbsp for the chicken + 1 tsp extra for cooking the wheat
Chilli powder 1 1/2 tbsp
Green Chilli paste 1 tbsp
Turmeric 1/2 tsp
GARAM MASALA 1 TBSP
Whole garam masala like peppercorns crushed, cubeb crushed both 1tsp, cinnamon sticks 3-4
Caraway seeds crushed 1 tsp
Cashewnuts soaked in water 10
Almonds fried 8-10
Cashewnuts fried 8-10
Coriander chopped 1/2 cup
Onions 3 large sliced and fried
Lemon wedges for garnishing few
Pure ghee 3/4 th cup
Oil for frying onions 2 cups
Curd 1/2 kg
Salt to taste

Instructions

Soak the lentils and the cracked wheat in enough water overnight.
Add a tbsp of ghee to the pressure cooker, a tsp of the ginger garlic paste, chilli powder and the wheat along with the lentils.
Pressure cook all of that with as much water required for 7 to 8 whistles. Make sure to add enough water.
Deep fry the sliced onions first and then the almonds along with the cashewnuts. Pressure cook if making mutton, since I am using chicken, I have cooked it in a large pot.
Add 2 to 3 tbsp of ghee to the pot, add in all the masalas, whole masalas and the chicken. Add in the beaten curd, cover and simmer until tender. Add in the soaked cashewnut paste.
Mash both the wheat and the chicken. Discard the bones. Mash the wheat with a traditional ghotni (basically a masher). You can even blend in a mixer.
Add in the onions, dry fruits and the remaining ghee. Allow it to simmer on a low heat.
After about 20 minutes, garnish with coriander, mint leaves, lemon wedges, onion slices, almonds and cashewnuts. Serve hot.

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