By on October 30, 2011



  • 1 kilogram Mutton
  • 25 grams Basmati Rice
  • 50 grams Wheat Grains (chopped)
  • 25 grams Whole Green Pulse
  • 50 grams Onions (chopped)
  • 3 tsp. Black Peppers (Pisi Kaali Mirch) (freshly ground)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • Salt (to taste)
  • Cooking Oil (as needed)




  • For best results, soak the wheat grains in water overnight. Strain them in the morning before preparing.


  • Boil the rice and whole pulse in some water with salt. Fry onions in oil until golden brown and add the garlic paste. Stir for a minute then add the meat, salt and water and cook on low heat until well cooked. Take out the meat without broth from the pan and crush it with a hand crusher.


  • Put back the meat in the same broth along with the wheat and cook well. Then add the rice and pulse in the meat mixture along with the black pepper and cook further. Mix thoroughly with the help of a wooden spoon until the meat and grains are well mixed.


  • Seperately in a frying pan fry some sliced onion until brown and add the onions and oil to the hareesa.