Nothing in this world is better than a steaming hot bowl of harissa on a rainy day...go for it ladies.. this one pot meal will get you great accolades.
Ingredients:500 gm boneless chicken cubed and washed
500 gm cracked wheat ( medium size?
3 tbsp channa dal
3 tbsp white urad dal
5 tbsp rice
3 tbsp Ginger garlic paste
2 medium onions chopped
6-8 green chillies coarsly ground with 3 tsp cumin seeds
Salt to taste
4 tbsp clarified butter
2-3 tbsp oil
1/2 cup crushed brown onions
2 tsp all spice powder ( garamasala)
A few pepper corns
Chopped corriander leaves and mint leaves
Julienned ginger
Method:
Soak the cracked wheat for at least 4 hours, also soak all the dals for an hour. Pls soak wheat and dals separately.
In a pressure cooker heat oil,crackle pepper corns,add chopped onion, saute till the onions turn pink. Add chicken cubes, ginger garlic paste,salt and saute till the chicken changes color ( opaque).
Add the coarsly ground chillies masala.
Then mix in the soaked cracked wheat and dals.
Adjust salt. Add enough water and pressure cook till the wheat is soft and well done. Let the pressure settle. Mash it all up with the back of a spoon.
The consistency should be like a pancake batter, not too thick. You can adjust it by adding water or stock.
Place it over fire and let it simmer. In another pan heat clarified butter..
While the ghee is heating, sprinkle the garm masala over the harissa and also sprinkle half the chopped corriander and mint and browned onions.
Pour the hot ghee over it and simmer for 8-10 mins. Mix well and then garnish with the remaining chopped corriander and mint leaves and brown onions.
Serve pipping hot.
Soak the cracked wheat for at least 4 hours, also soak all the dals for an hour. Pls soak wheat and dals separately.
In a pressure cooker heat oil,crackle pepper corns,add chopped onion, saute till the onions turn pink. Add chicken cubes, ginger garlic paste,salt and saute till the chicken changes color ( opaque).
Add the coarsly ground chillies masala.
Then mix in the soaked cracked wheat and dals.
Adjust salt. Add enough water and pressure cook till the wheat is soft and well done. Let the pressure settle. Mash it all up with the back of a spoon.
The consistency should be like a pancake batter, not too thick. You can adjust it by adding water or stock.
Place it over fire and let it simmer. In another pan heat clarified butter..
While the ghee is heating, sprinkle the garm masala over the harissa and also sprinkle half the chopped corriander and mint and browned onions.
Pour the hot ghee over it and simmer for 8-10 mins. Mix well and then garnish with the remaining chopped corriander and mint leaves and brown onions.
Serve pipping hot.
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