Hareesa Rashmi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 1.5 kg - mutton pieces
  • 1.5 kg - wheat whole, pound and skin removed
  • 115 g - ghee for mutton
  • 25 g - garlic ground
  • 25 g - ginger, scraped and ground
  • 30 g - salt
  • 3 g - red chillies, powdered
  • 6 g - coriander seeds, powdered
  • 3 g - turmeric
  • 3 g - cumin seeds whole
  • 6 g - garam masala powder
  • 25 g - green chillies, chopped finely without seeds
  • 1 tbsp - fresh mint leaves, chopped finely
  • 30 ml - lime juice
  • 115 g - pure ghee for hareesa
  • 115 g - onions, thinly and evenly sliced
  • 12 g - ginger, scraped and chopped finely

How to Make Hareesa Rashmi

  • Heat the ghee and fry together garlic and ginger to a golden brown.
  • Add meat along with salt, red chillies, coriander seeds, turmeric and cumin seeds.
  • Bhunao the meat to a light brown colour.
  • Add water and stir.
  • Cover and cook till tender.
  • Add the pounded wheat and hot water.
  • Cook on medium heat for about an hour, stirring regularly taking care that it does not stick to the bottom of the pan.
  • Keep on adding water as necessary till it is soft and pulpy.
  • When the mixture thickens and begins to come off the sides of the pan, add garam masala powder, green chillies, mint leaves, lime juice and stir well.
  • Remove from fire and keep on hot ashes.
  • In a separate pan, heat the ghee and fry sliced onions to a golden brown.
  • Remove and keep aside.
  • Just before serving hareesa, sprinkle fried onions and chopped ginger over it.
  • Reheat the ghee and pour on top. Do not stir.