- Meat 1 Kg
- 3 cloves of garlic (paste)
- 2 onions (chopped in big chunks)
- 5 peppercorn (kali mirch whole)
- 1 and a half teaspoonful fennel seeds (saunf)
- 4 cloves (laung)
- 1 inch stick cinnamon (daalchini)
- 4 brown (big) cardamom (badi elaichi)
- 8-9 green cardamoms (choti elaichi)
- 1 teaspoonful black cumin (jeera)
- 1 teaspoonful turmeric (haldi)
- Salt to taste
- ¼ cup wheat flour Oil (for frying onions; we use Mustard Oil, because of less saturated fat, and more Omega-3 in it)
- Onions,but the recipe calls onions specially found in Kashmir(praan), or in US you can use Spanish onions.
Add all the ingredients in the list except the last two; that is the wheat flour and oil in a pressure cooker, and fill with water, until everything is soaked in it. Cook on Medium high heat, and turn down the heat to simmer after 2 whistles. Let it simmer for about 45 minutes to an hour. Turn off the heat and leave it like that till all the pressure is released.
When cooled, remove the bones off the meat, and all the cardamoms, peppercorns, cinnamon stick and cloves. Separate the broth from the pieces.
Using a Food Processor preferably (or a blender, if you do not have a Food Pro), grind the mixture coarsely, using broth as needed.
If using Corn flour add it to a cup of the meat broth and boil it. Grind this with the meat mixture.
Now put all the meat mixture, in a cooking pot (preferably non-stick, so you do not have to stir constantly). Cook it on medium high heat, stirring every 5 minutes (if needed add the meat broth to this) until you get the desired consistency.
While serving (for the whole hareesa), heat about 1 1/2 cup oil, fry the onions till they are crunchy golden brown, and mix this in the meat mixture, along with all the oil.
Serve with naan or just plain bread.we can serve kebabs with this, and at the end,have Noon chai.
