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Friday, August 31, 2007



1 kg Meat (chicken , beef or mutton b

1/2 kg Wheat

2 cup tomato puree

20 - green chillies

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon red chili powder

1/2 teaspoon black pepper

5 cup Stock

1/2 cup ghee or oil

2 medium onion sliced

Cooking Method

1. Soak the wheat or gaihun in water for seven to eight hours. In a broad pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till tender.

2. Take another pot, add meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder & tomato puree and cook it till tender (add 2 to 3 glasses of water in case of beef or mutton).

3. When the meat is tender then use a chopper to obtain haleem like consistency, however, the traditional method is the use of Ghotna.

4. Then add tender wheat & stock and cook the mixture till it is thick.

5. Heat oil/ghee in a pan and fry the onions till golden brown, pour it on the Hareesa as a decoration.

6. Serve it with lime, chopped green chilies, sliced ginger and garam masala Powder. This dish goes best with Nan

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