Ingredients

• 1 cup jareesh (cracked wheat), soaked
• 500g chicken or lamb
• 1 onion · 1 tomato + 2 tbsp paste · 3 garlic
• 1 loomi
• ½ tsp each cumin, cinnamon, coriander, turmeric · 1 tsp pepper · salt
• Ghee · 2–2.5 cups boiling water
• Hashu: 1 red onion + ghee + cinnamon, cardamom, coriander, dried-lime + tamarind syrup

Method

1. Sauté the onion with the spices, then the garlic, tomato and paste.
2. Add the meat and brown, then add the drained jareesh, loomi and boiling water.
3. Pressure-cook about 20 minutes, add more water, and cook another 20 — beating with a spoon so the wheat breaks down.
4. Continue mashing to a thick, creamy porridge; rest on low 1–2 hours.
5. Hashu: caramelize the onion, add ghee, spices and tamarind, and spoon over the top.