Friday, July 4, 2014

Harees is a Middle Eastern delicacy prepared using cooking and coarsely grinding wheat and meat or chicken. Harees is especially prepared during the Holy month of Ramadan. It is prepared during weddings and special occasions too. It is a very easy preparation with minimal ingredients but is very fulfilling and extremely tasty.

The Hyderabadi Haleem has evolved from the Harees.

Here is the recipe..

Serves 2

Ingredients :
Harees (Wheatberry) - 1/2 cup
Meat - 250 gms with or without bone (Substitute with chicken)
Cinnamon - 1 stick
Pepper powder - 1/4 teaspoon
Salt to taste
Ghee (Clarified butter) - 2 Tablespoon, use more or less
Water as required
Yogurt - 1/2 cup, optional
Green chilli - 1, optional
Peppercorn - 4, optional
Coriander leaves - 1 Tablespoon chopped, optional

Method :
1. Wash the harees and soak in water overnight or for a minimum of 8 hours.
2. Clean the mutton and cook it with water till it turns tender. Reserve the stock. I pressure cook the mutton.
3. Debone the mutton and discard the bones.
4. In a cooking vessel add the harees, deboned mutton, cinnamon stick, pepper powder, salt to taste, stock and water as required.
5. Once it comes to a boil, reduce the flame to low and let it cook for about an hour. Keep stirring every few minutes. Add water if needed.
6. Cook till it turns into a porridge like consistency. Switch off the flame.
7. Once it cools down, blend it to a coarse mixture. I used an immersion hand blender.
8. Add ghee and mix well.
9. Harees is now ready. Serve hot.

Optional :
Harees even though very delicious is still a bit bland for our Indian taste buds so we do the following adjustments.

10. Add yogurt, green chilli, peppercorns and mix well.
11. Cook on low flame with continuous stirring for 15 minutes.
12. Adjust salt and pepper as per taste.
13. Serve hot. Garnish with finely chopped coriander leaves.

Enjoy Harees.

Recipe adapted from


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