Hareesa by Farah

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Ingredients & Method

1.YAKHNI (stock): In a large pan, Brown 1 large onion.Add 2 tsp lasan adrak paste.Add 1 kg boneless mutton, salt & also fill the pan with water,Cook this for 4-5 hours on low heat.

2. GUNDUM: In a pan, put 250 g (1 pao) Haleem ki gundum & some water. Add some salt & cook on low heat for 5-6 hours.

3. Dal Chawal: In a pan, put 1 glass green sabat moong kid al (chilkay wali) & 1 glass of rice. Add salt & water. Cook for 2-3 hours on low heat.

4.Once all of the above is cooked; Put some yakhni & meat, gundum & dalchawal in a blender & blend well.Repeat this procedure until everything has been blended.

5. Put the blended mixture in a pan. Add some waterif necessary. Cook for a few mins. Dish out

6.FOR THE BHAGAAR: In a pan, put 1 medium packet (tikya) butter & some oil. Melt the butter & then add about 2 sliced onions.Fry till onion becomes golden brown.Put on top of the Hareesa.

7.Sprinkle 3 tsp black pepper powder on top of the haressa.Garnish with chopped hari mirch & hara dhanya.

Brilliant