Throughout winters in Kashmir, Harissa ends up being the most preferred special. Harissa is a popular meal among Arab nations. Individuals normally consume it during breakfast to make sure body heat during winters.

CHICKEN CORN HARISSA

Active ingredients

400 grams boneless chicken thighs, cut into 2 inch pieces
1 cup sweet corn kernels
1 cup brief grain rice, cleaned, soaked for 20 minutes and drained pipes
3-4 green cardamoms
1 inch cinnamon stick
1 tbsp fennel seeds (saunf).
5-6 cloves.
2 black cardamoms.
1/2 cup fried onion + for garnish.
2 tbsps fried garlic.
1 tsp dried ginger powder (saunth).
Salt to taste.
1 cup milk.
Hot ghee to serve.

Approach.

1. Heat 3 cups water in a deep pan. Include rice, and sweet corn kernels and blend well. Cook till it pertains to a boil.
2. Mix well and continue to prepare for 10-15 minutes or till the rice is done, while blending periodically.
3. Once the rice is cook, mash the mix with the back of a wood spoon.
4. Add the chicken, green cardamoms, cinnamon stick, fennel seeds, cloves, black cardamoms and blend well. Add 2 cups water, mix and continue to cook for 2-3 minutes.
5. Include fried onion and fried garlic, mix and mash once again.
6. Include dried ginger powder, and mix well. Reduce the heat to medium; continue to prepare 20-25 minutes or till the chicken is prepared completely, while stirring in between.
7. Switch the heat off, dispose of the black cardamoms and coarsely blend the mix with the aid of en electric hand mixer.
8. Place the pan back on heat, include salt, and mix till well combined. Include milk, constantly stir and prepare for 1-2 minutes.
9. Transfer into a serving bowl, arrange chicken seekh, garnish with fried onions, and pour hot ghee.

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