Lahori Hareesa Recipe

ISLAMABAD: Lahori Hareesa is a traditional dish from Lahore, Pakistan, made with a blend of wheat and meat, slow-cooked with spices for a rich, porridge-like consistency. Typically served with garnishes like fried onions and fresh coriander, it is a beloved comfort food.

Ingredients:

• 4 TBSP Cooking Oil
• 2 TBSP Ginger Garlic Paste
• 500 gm Boneless Chicken
• Salt (As Needed)
• 8 Green Chilies (Chopped)
• 1 TSP Turmeric Powder
• 1 TSP Black Pepper
• 3 TSP Red Chili Powder
• 2 TSP Coriander Powder
• 3 Cups Water (for Chicken)
• 1 Cup Wheat Grains (soaked)
• ½ Cup Rice (soaked)
• 1 Cup Green Lentils (soaked)
• 2 Liters Water (for Hareesa)

For Baghaar:

• 1/2 Cup Butter
• ½ TSP Cumin
• ½ Cup Ground Spinach
• Lemons, Green Coriander (for Garnishing)

Instructions:

1. Heat cooking oil in a pan, add ginger garlic paste, and fry briefly.
2. Add boneless chicken and cook with salt, green chilies, turmeric powder, black pepper, red chilli powder, coriander powder, and water until tender.
3. Shred the cooked chicken.
4. In another pan, cook soaked wheat grains, rice, green lentils, water, and stock until tender. Grind the mixture and mix in the shredded chicken.
5. For the tarka, fry butter, cumin, and ground spinach briefly, then add to the hareesa mixture.
6. Serve the hareesa, garnished with lemon slices, green coriander, and green chillies.