Instructions

Wash meat and place it in the pressure cooker with the 6-7 cups of water.
Add water, salt, cardamom, garlic, fennel, cinnamon to the meat and steam. Keep on heat after 1st steam for 1 hour. Remove from heat and take out the bones from the meat.
Drain the water from the rice and pulse it in a mixer till it gets grainy consistency. (Note: It should look like sooji)
Fill a heavy bottomed utensil halfway with water and add the rice to it, while stirring continuously, to prevent any lumps from being formed.
Mash the cooked meat and mix it properly with the spicy juices in the pressure cooker. Transfer the mixture into the pan containing rice.
Cook over low heat while stirring continuously for 10-15 minutes till the brew gets thick.
Add the assembled ingredients now and stir till the preparation becomes more viscous.
Mix fried onions with two tablespoon of heated oil and add to the stew.
Stir again on slow heat for 15 minutes and cover the pan with a toweled lid for 25-30 minutes. (Though optional, 1/2 cup of saffron water can be added before covering the pan for stronger flavours and fragrance.)Take it off the heat and keep overnight.
Next morning, reheat the stew and add 4 tablespoons oil should be heated and mixed with rest of fried onions separately and should be added to the harissa. Keep stirring with 'karchi'. Serve in hot bowl topped with hot oil and some flakes of fried onion with bread.