Ah!! Lahori Hareesa! Just saying the name evokes images of steaming bowls, fragrant aromas, and the warmth of a Lahore winter. This hearty stew, a true culinary gem of Pakistan, is more than just food; it’s a heartwarming experience.
Hareesa is a traditional Lahori dish known for its comforting and hearty nature. To prepare this comfort food, cracked wheat and grains is slow-cooked with a blend of meat, often chicken or mutton, along with spices like cinnamon, cardamom, and cloves. The result is a rich and wholesome dish, enjoyed especially during colder seasons, offering a delightful combination of textures and flavors.
Ready to Make Your Own?
Whether you’re a seasoned cook or a curious newbie, This Lahori Hareesa Recipe by Abida Baloch is a worth try. The process may seem long, but the reward is immense. The aroma will fill your kitchen, and the first bite will carry you to the bustling streets of Lahore, offering a taste of Pakistani tradition and warmth.
Check it out step by step recipe and printable version here!!
Lahori Hareesa is a traditional Lahori dish known for its comforting and hearty nature. To prepare this comfort food, cracked wheat and grains is slow-cooked with a blend of meat, often chicken or lamb, along with spices like cinnamon, cardamom, and cloves.
- 300 gm boneless Chicken cubes
- 1-2 Onion
- ½ cup Oil
- 1 tbsp Ginger garlic paste
- 1 tbsp Green chili paste
- Salt as required
- 1 tbsp Red chili powder
- 1 tsp Black pepper
- ½ tsp Turmeric
- ½ cup Yogurt
- 1 tbsp Coriander powder
- 1 cup Whole wheat flour
- ½ cup Rice
- ¼ cup Split green gram
- Water as required
- ½ cup Oil
- 2 tbsp Butter
- 1 tbsp Garlic chopped
- 1 tsp Cumin
- ½ cup Spinach paste
- Water as required
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Heat oil in a pot over medium heat.
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Add ginger, garlic and green chili paste. Cook and stir few minutes.
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Then add Chicken and cook for 5-7 minutes or until chicken is no longer pink.
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Now add all dry spices and yogurt. Cook for another 5 minutes then add Water.
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Cook and simmer for 20 minutes or until chicken is tender.
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Meanwhile, cook whole wheat, green gram (mong daal) and rice with water for 2 hours or until grains are tender.
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Now add shredded chicken and let it simmer for 20 minutes or until mixed well.
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Prepare tarka in a pan and pour over the hareesa.
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Mix well and Dish it out.
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Lahori Hareesa is ready to serve.
Serve hot with Naan.
Useful Tips to Prepare Lahori Hareesa
- You can use a pressure cooker to reduce cooking time.
- Adjust the spice level to your preference.
- Leftovers taste even better the next day.
Variations and Accompaniments:
While the core ingredients remain constant, Lahori Hareesa allows for some playful variations. Some recipes add lamb, mutton or beef while others use chicken or even lentils alone for a vegetarian version. No matter the variation, one thing remains true: Hareesa is best enjoyed piping hot, accompanied by crusty naan or roti for scooping up every delicious drop. A dollop of butter adds a refreshing touch, balancing the heat of the spices.
You can also try this Hareesa Recipe By Rida Aftab!!
So, gather your ingredients, crank up the heat, and let the magic of Lahori Hareesa fill your kitchen. Trust me, your taste buds and your soul will thank you!
