Sunday, 13 January 2013


Meat- 1 kg (prefrebly, one single large piece)

Garlic cloves- 4

Chopped Onions- 1/2 kg (deep fried)

Peppercorn,kali mirch whole-  8 no's

Fennel seeds,saunf (not powdered fennel)-1/2 cup

Cloves,laung- 4

Cinnamon stick,daalchini- 2 no's

Big brown cardamom,badi elaichi- 4 no's

Green cardamoms,choti elaichi- 8 no's

Salt to taste

Dried ginger powder,shounth- 1 tbsp

Oil- 1 and 1/2 cup

Rice flour- 1 cup

Milk- 250 ml

Water- 1 litre

Crispy fried Onion- 1 cup (for garnish immediately before serving)


1. In a pressure cooker add meat, water and all the ingredients except oil, milk and rice flour.

2. 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.

3. Open the lid of presure cooker and stir with a wooden spoon (choncha) till all the ingredients mix up.

4. Remove the bones, if any and the cardamom covers, cloves and cinamon sticks, if visible.

5. Put the rice flour in 1 cup cold water and make a paste.

6. Put the pressure cooker back on flame and add the rice flour paste and keep stirring the mixture.

7. Now add milk and then add about 1 cup oil.

8. Cook it on medium high heat, stirring every 2 minutes until you get the desired consistency, may be for about 45 minutes till oil starts leaving the sides of the cooker.

9. Serve hot with crispy fried onions and oil on top, preferably with kashmiri bread.

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  1. Won't cutting the meat into small pcs ruin the lacy texture required? I always thought it was all about leaving the long muscle strands intact. That's why we never use a chopper.......????

    1. Yes that's true...we r supposed to use a big cooker in which the whole leg of the lamb can fit in...in a few steams the bone will fall off...

    2. Absolutely coorect...I also thought about it

  2. Sana lovely to see the recipie thank you for it
    I want clarification did you mean to put the 1/2 kg chopped onions in the pressure cooker with the meat? Also just 4 cloves of garlic ? Thank you and well done I am making one now even after making many times I still needed to confirm and thank you you are the oracle of all Kashmiri food information 😍😘💕

  3. For more interesting respies, plz visit my blog.
    Thank you very much

  4. Harisa is the best but your recipe could be better if you would keep the health benefits of it as well 😜 🙂 (just saying)


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