Hareesa: A Pakistani Winter Food

Amritsari Hareesa is a regional food of Pakistan, commonly found in Lahore, Rawalpindi and Kashmir. It is usually eaten in the winter months.

Immigrants from across the border in India coming to Pakistan brought their cuisine and way of life to the newly formed nation.

In this case, Haji Sirajuddin Sahab migrated from Amritsar, Punjab, carrying his family recipe for Hareesa with him to Lahore, where he set up a shop.

Hareesa, a cherished dish in Pakistan, is a slow-cooked porridge made from a harmonious blend of meat, wheat, and spices. This comforting delicacy, often enjoyed during colder months, reflects the rich culinary heritage.

Hareesa is traditionally made in desi ghee (clarified butter).

Meat (choice of beef, mutton or chicken) is ground along with rice, and sometimes wheat and milk.

The mixture is simmered for several hours, after which a thick porridge like consistency is achieved. Small kebabs made of mincemeat are often added as a garnish before serving.

Extra ghee is added on top.

Amritsari Hareesa is traditionally seasoned with a comparatively limited number of spices, including black pepper and certain ground garam masalas.

Naan or kulchas are the preferred accompaniment to the rich dish.

Naans being rolled out at Amritsari Hareesa.

Naans being prepped before being placed in the tandoor oven.

During the winter, hareesa is traditionally consumed as a breakfast dish because of its sustaining properties.