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HomeLIFESTYLEHarissa Recipe: This 6000 Years Old Kashmiri Delicacy, Treat For The Taste...

Harissa Recipe: This 6000 Years Old Kashmiri Delicacy, Treat For The Taste Buds

Savour the delectable cuisine of Kashmir, which is frequently referred to as "Paradise on Earth." Discover the rich culinary heritage of Kashmir, which is renowned for its distinctive flavours and focus on meat-based dishes.

Harissa Recipe: Kashmir’s snow-capped peaks, charming valleys, and unspoiled beauty all earn it the title “Paradise on Earth.” In addition to its breathtaking scenery, Kashmir is renowned for its unique and delicious food choices. This is a cuisine that mostly, if not exclusively, uses recipes that use meat. Every mutton recipe in Kashmiri cuisine, from the traditional Rogan josh and mutton yakhni to mutton koftas, is nothing short of a culinary paradise. One of the most well-known wintertime foods that best embodies this cuisine is Kashmiri harissa, which is another wonderful recipe.


  • 500 Gram Mutton
  • 4 Garlic cloves
  • 1/2 kg Chopped Onions (deep fried)
  • 4-5 Black Pepper
  • 2 tbsp Fennel Seeds
  • 4 Cloves
  • 1 Cinnamon stick
  • 2 Badi elaichi
  • 2-3 Choti elaichi
  • 100 ml Milk
  • Water
  • 1/2 cup Crispy fried Onion
  • 1/2 cup Rice Paste

Recipe Of Kashmiri Harissa

Place the chopped mutton in a pressure cooker with water, salt, cardamom, fennel, garlic, and cinnamon. Steam-cook it for two to three whistles. After opening the cover, simmer the mixture for 45 to 1 hour. After it is finished, take the bones and entire spices out of the prepared mixture.

Now, thoroughly combine all the ingredients using a wide frying spoon. Put the rice flour and cold water into the grinder to make rice paste. put the pressure cooker on flame, add the rice flour paste, and stir the mixture continuously.

Add the milk now, followed by roughly half a cup of oil. To prevent sticking at the bottom, cook it over medium-high heat, stirring every two minutes. Use the spatula continuously until the appropriate consistency is achieved, which could take up to 45 minutes for the oil to start dripping off the cooker’s sides. Serve hot with Kashmiri roti and crispy fried onions drizzled with oil.

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