Lahori Hareesa Recipe<br /><br />Lahori Hareesa is a traditional winter delicacy deeply rooted in the culinary culture of Lahore. Rich, hearty, and comforting, it's a wholesome dish made from wheat, meat, and aromatic spices. Here's how to prepare authentic Lahori Hareesa at home.<br /><br />Ingredients:<br /><br />500g boneless beef or mutton (preferably with some fat)<br /><br />1 cup whole wheat (soaked overnight)<br /><br />1/2 cup barley (optional, for added thickness)<br /><br />1/2 cup split Bengal gram (chana daal)<br /><br />1 tbsp ginger-garlic paste<br /><br />1 tsp salt (adjust to taste)<br /><br />1 tsp black pepper<br /><br />1 tsp red chili powder<br /><br />1/2 tsp turmeric powder<br /><br />1 tsp garam masala<br /><br />4–5 green chilies (finely chopped)<br /><br />1/2 cup fried onions<br /><br />4 tbsp ghee or clarified butter<br /><br />Fresh coriander and julienned ginger for garnish<br /><br /><br />Instructions:<br /><br />1. In a large pot, cook the meat with ginger-garlic paste, salt, pepper, turmeric, and red chili powder. Add water and cook until the meat is tender.<br /><br /><br />2. Once the meat is soft, shred it finely and set aside.<br /><br /><br />3. Boil the soaked wheat, barley, and chana daal until completely soft. Blend or mash to make a thick, smooth mixture.<br /><br /><br />4. Add the shredded meat to this mixture and cook on low flame, stirring constantly to avoid sticking.<br /><br /><br />5. Cook for 1–2 hours, gradually adding water or stock as needed to reach a porridge-like consistency.<br />6. Add garam masala, green chilies, and fried onions. Mix well.<br />7. Heat ghee separately and pour over the hareesa before serving.<br /><br /><br />8. Garnish with fresh coriander, ginger, and a splash of lemon juice.<br /><br /><br /><br />Serve hot with naan or khameeri roti. Lahori Hareesa is best enjoyed on chilly mornings, bringing warmth and flavor to the soul.<br /><br />
