Harees/haleem recipe

This is an enriching middle eastern/asian traditional dish made with wheat, barley, pulses and any meat beef/lamb or chicken. It’s nutritious and full of healthy calories for iftar.

Beef / lamb / chicken boneless or boned 500-700 gm
Dalia / crushed wheat 100 gm
Pearl Barley 100 gm
Split Bengal gram 2 tbsp
Split black lentil 2 tbsp
Oats 2 tbsp
Onions large 3
Yoghurt 300 gm
Ginger garlic paste
Garam masala / spices powder 2 tsp
Salt 2 tsp
Turmeric 1/4 tsp
Black pepper powder 1 tsp
Red chilli powder 2 tsp
Mint leaves
Green chilies
Ghee or clarified butter


Wash and soak the crushed wheat, barley and pulses for 5 hours in water.
Pressure cook beef/lamb/chicken with 1 onion, ginger garlic paste, salt, turmeric, black pepper and red chillipowder. The meat should be soft and mashable. Shred the meat and debone. Add yoghurt and cook on low for 10 mins. Set aside.
In a pan add oil and fry 2 onions till golden brown remove and set aside.
Pressure cook the crushed wheat, barley, pulses. Let cool and then grind into a fine paste.
Add this to the meat mixture and stir well. Add spices powder, coriander, mint leaves, slit green chilies, half of the fried onions and cook on low flame for half an hour and keep stirring every 5 mins. Add the oil remaining from the fried onions and cook till the mixture reaches sticky paste like consistency.
Garnish with fried onions, coriander, mint leaves and cashews fried in ghee.