√ 9 Savory Harees Recipes: A Culinary Journey Through Emirati Cuisine

Embark on a culinary journey through the heart of Emirati cuisine with these 9 savory Harees recipes. From traditional preparations to modern twists, explore the rich flavors and textures of this comforting dish. Discover the secrets to making perfect Harees, a staple in Emirati households, and learn how to customize it with a variety of spices and toppings. Whether you’re a seasoned cook or a curious foodie, this collection of Harees recipes is your guide to experiencing a truly authentic taste of the UAE. Delve into the world of Emirati cuisine and savor the deliciousness of Harees.

Hearty Mutton Khichda (Daleem)

This recipe guides you through making a flavorful and warming Mutton Khichda, also known as Daleem. This hearty porridge is perfect for colder weather and combines the richness of mutton with wholesome grains and lentils.

Ingredients

For the Khichda:

500 gms whole wheat/harees
350 gms pearl white wheat
2 tbsp each: pink masoor dal, yellow mung dal, Bengal gram dal, white mash dal (soaked overnight)

For the Mutton Masala:

1 onion
5 tbsp ginger-garlic-chili paste
1 tomato
2 tbsp red chili powder
2 tbsp turmeric powder
1 tbsp coriander powder
2 tbsp salt
Whole garam masala: cardamom, cloves, 1 cinnamon stick, cumin seeds, bay leaf

For the Garnish:

2 onions
Fresh coriander leaves
Sliced ginger
Mint leaves
Lemon wedges
2 tbsp garam masala
2 tbsp Biryani masala (optional)

Instructions

Step 1: Preparing the Grains and Lentils

Coarsely grind the soaked wheat and lentils. In a large pot, combine the ground mixture with 8 cups of water. Add a few whole garam masala spices (cardamom, cloves, cinnamon, cumin, bay leaf), a few slit green chilies, coriander leaves, mint leaves, and a little salt. Bring to a boil and cook until the grains and lentils are tender. Add more water if needed.

Step 2: Cooking the Mutton Masala

Heat one cup of oil in a separate pot. Add the whole garam masala spices. Once fragrant, add 1 sliced onion and sauté until browned. Add the mutton and sauté with salt, ginger-garlic-chili paste. Then, add the dry spices (red chili powder, turmeric powder, coriander powder) and the chopped tomato. Cook until the mutton is tender.

Step 3: Combining and Simmering

Transfer the cooked mutton masala to the pot with the boiled grain and lentil mixture. Let the khichda simmer. In the same pot used for the mutton, fry 2 sliced onions in one cup of oil until brown. Remove most of the fried onions, leaving a few and the oil in the pot. Pour this oil over the simmering khichda. Continue simmering and check the consistency. It should be thick and porridge-like.

Step 4: Finishing and Serving

Add the powdered garam masala and biryani masala (optional) to the khichda. Mix well. Garnish with the fried onions, fresh coriander leaves, sliced ginger, mint leaves, and a squeeze of lemon. Serve hot and enjoy!

Hearty and Flavorful Khichda

This recipe guides you through making a wholesome and delicious Khichda, a mixed lentil and grain porridge. It’s a comforting and nutritious dish, perfect for a satisfying meal.

Ingredients

Lentils:

1 tbsp yellow moong dal
2 tbsp chana dal
1 tbsp urad dal
1 tbsp masoor dal

Grains:

1 cup harees wheat
1 cup barley

Other:

1 fried onion (for garnish)
Salt (to taste)
Water
Meat (optional, with desired masala)
Fresh mint (for garnish)

Instructions

Soaking: Soak all the lentils and grains together overnight in enough water to cover them completely. This helps them cook evenly and results in a smoother texture.
Cooking the Grains and Lentils: Drain the soaked lentils and grains. Place them in a pressure cooker and add enough water to cover them by about 2 inches. Add salt to taste. Cook until the lentils and grains are tender. The cooking time will depend on your pressure cooker, but generally, it takes about 20-25 minutes after the first whistle.
Cooking the Meat (Optional): If you’re adding meat, cook it separately in a pressure cooker with your preferred masala until tender. This can be done while the lentils and grains are cooking.
Combining: Once both the lentils/grains and meat (if using) are cooked, combine them in a large pot. Mix well and adjust the consistency by adding more water if needed. Heat through gently.
Garnishing and Serving: Garnish with the fried onions and fresh mint. Serve hot and enjoy your flavorful Khichda!

Hearty Mutton and Oats Harees

This recipe guides you through making a flavorful and comforting Mutton and Oats Harees. With simple steps, you’ll create a rich and satisfying dish perfect for any occasion.

Ingredients

Mutton: 1 kg Bone-in Mutton

Oats: 3-4 cups Oats

Aromatics: 2-3 tbsp Ginger-Garlic-Green Chili Paste, 6 large sliced Onions (or Birista/Fried Onions), 1 bunch chopped Mint Leaves, 1 bunch chopped Coriander Leaves

Spices: 1 tbsp Red Chili Powder, 1 tsp Black Pepper Powder, 2 tsp Salt (or to taste), 1 tsp Garam Masala, 2-3 slit Green Chillies, 7-8 Cloves, 1 tsp Caraway Seeds (Shahjeera), 2 medium Cinnamon Sticks

Fats: ¾ cup Ghee, 2 tbsp Oil

Garnish: ¼ cup fried Almonds, ¼ cup fried Cashews, Lemon wedges, 1 cup chopped Mint and Coriander Leaves, ½ cup Birista/Fried Onions

Instructions

Step 1: Sauté and Spice: In a large pot, heat the oil and sauté the ginger-garlic-green chili paste. Add the whole spices (cloves, caraway seeds, cinnamon sticks) and sauté for a minute. Add the bone-in mutton and dry spices (red chili powder, black pepper powder, salt, garam masala). Brown the mutton lightly.

Step 2: Cook the Oats and Mutton: Add the oats and 5-6 cups of water to the pot. Cover and cook on low heat for 40-45 minutes, or until the mutton is tender and the oats are cooked through. Alternatively, you can use a pressure cooker to reduce cooking time. Allow the mixture to cool slightly.

Step 3: Shred and Combine: Shred the cooked mutton, discarding the bones. Return the shredded meat to the pot. While the oats and mutton simmer, deep fry the sliced onions until golden brown and crispy (Birista). Lightly crush the fried onions and add them to the pot.

Step 4: Simmer and Serve: Simmer the harees on low heat until it reaches your desired thickness, adding hot water if needed. Garnish with the remaining fried onions (Birista), fresh coriander leaves, lemon wedges, fried almonds, and fried cashews. Serve hot and enjoy!

Hearty Mutton Harees (Hareesa)

This recipe guides you through making a flavorful and comforting Mutton Harees (Hareesa). This dish features tender mutton slow-cooked with whole wheat and barley, creating a rich and creamy porridge. The blend of aromatic spices adds depth and warmth to this hearty meal.

Ingredients

1 cup whole wheat
1 cup barley
1/2 kg mutton with bone
1 inch cinnamon stick
4 cardamom pods
1 black cardamom pod
6 cloves
Few peppercorns
1 star anise
1 maze
1/2 tsp fennel seeds
1 tsp cumin seeds
1 tbsp ginger-garlic-green chili paste
Salt as needed
1 glass water
2 bay leaves
1 tbsp oil
1 tsp lemon juice
1 tbsp olive oil

Instructions

Soak the Grains: Soak barley and wheat overnight. Use mutton with bone for enhanced flavor.
Prepare the Spice Blend: Lightly roast the whole spices (cinnamon, cardamom, cloves, peppercorns, star anise, maze, fennel seeds, and cumin seeds) and then grind them into a powder. In a pressure cooker, combine the mutton, ginger-garlic-green chili paste, ¾ of the ground spice blend, salt, and 1 glass of water.
Cook the Mutton: Add bay leaves to the pressure cooker. Cook the mutton until tender, approximately 4-5 whistles. Set aside.
Cook the Grains: In the same pressure cooker, combine the soaked wheat and barley with double the amount of water, salt, and oil. Cook for 4 whistles. Once cooled, coarsely pulse the cooked wheat and barley in a grinder.
Combine Mutton and Grains: Add the coarsely ground wheat and barley mixture to the pressure cooker along with the strained mutton stock. Shred the mutton from the bone and discard the bones. Add the shredded mutton to the wheat and barley mixture and mix well.
Infuse with Spices: In a separate vessel, heat olive oil and add the remaining ground spice blend. When fragrant, add this mixture to the harees and cook for 5 minutes.
Serve: Your Mutton Harees is ready! Garnish with fried onions (optional) and enjoy.

Easy & Delicious Harees Recipe

This recipe provides a simple and straightforward method for making Harees, a popular Arabic dish. Follow these steps to create a comforting and flavorful meal, perfect for any occasion, especially Ramadan.

Ingredients

½ kg Wheat
½ kg Barley
1-2 tbsp Ginger-Garlic Paste
1 kg Beef with bones
Salt to taste
1-2 tbsp Olive Oil

Instructions

Soak the wheat and barley in water overnight, or for at least 3-4 hours.
After soaking, boil the wheat and barley without draining the soaking water. Add the beef and all other ingredients (ginger-garlic paste, salt) to the pot.
Cook for approximately 3 hours, or until the wheat, barley, and beef are tender.
Allow the mixture to cool slightly before blending.
Blend the mixture until it reaches a smooth consistency. You can leave some texture if you prefer a slightly coarser Harees. Add a little water while blending if necessary.
For a simple flavor, you can serve the Harees as is, with a drizzle of olive oil or ghee. For a more flavorful variation, add a tadka (tempering) of onions browned in oil or ghee with red chili powder, turmeric powder, chaat masala, and coriander/mint leaves. Cook these spices well before adding them to the Harees.
Traditionally, Harees is eaten plain with a drizzle of olive oil or pure ghee, especially during Ramadan.

Authentic Hyderabadi Shahi Harees

This recipe guides you through making the rich and flavorful Hyderabadi Shahi Harees, a festive dish traditionally enjoyed during special occasions, weddings, and Ramadan. This slow-cooked delicacy features tender mutton, wholesome cracked wheat, and a blend of aromatic spices, creating a hearty and satisfying meal.

Ingredients

Mutton and Wheat:

1 1/2 kg Mutton, bone-in
1/2 kg Cracked Wheat (Dalia)

Spices and Flavorings:

2-3 tsp Salt
2 tbsp Ginger-garlic paste
2-3 tsp Red chili powder
5-6 Green chilies
1 cup Ghee
1 tsp Turmeric powder
1 tsp Garam masala
1″ Cinnamon stick
1 tsp Caraway seeds
3 Cardamom pods
12-14 Black peppercorns
8-10 Cloves

Other Ingredients:

350 gm Yogurt
2 tbsp Red lentils (Masoor)
2 tbsp Pigeon pea lentils (Toor dal)
2 tbsp Black gram (Urad dal)
2 tbsp Bengal gram (Chana dal)
1/4 cup Coriander leaves, finely chopped
1/4 cup Mint leaves, chopped
3-4 Onions, thinly sliced and fried
1 Lemon, cut into wedges
1/4 cup Almonds, fried
1/4 cup Cashews, fried
10 Almonds + 10 Cashews, ground into a paste

Instructions

Step 1: Cook the Mutton: Pressure cook the mutton with yogurt and all the powdered spices (except garam masala). Once cooked, you can either remove the bones or leave them in – it’s your preference.

Step 2: Cook the Wheat and Lentils: Cook the lentils and cracked wheat separately until tender. You can pressure cook them for faster cooking. Mash the cooked wheat with a masher or blend it if needed, but mashing is preferred for a more authentic texture.

Step 3: Combine and Simmer: Heat ghee in a pot and add the whole spices (cinnamon, caraway seeds, cardamom, peppercorns, and cloves). Fry briefly, then add the fried onions. Stir for a minute or two and then add the cashew-almond paste. Mix well and add the mashed wheat and cooked mutton to the pot. Simmer on low heat.

Step 4: Garnish and Serve: Garnish with fresh coriander and mint leaves, fried onions, fried green chilies, and lemon wedges. Serve hot and enjoy this flavorful Hyderabadi Shahi Harees.

Harees: A Traditional Savory Porridge

This recipe guides you through making Harees, a comforting and flavorful dish. Harees features tender wheat and barley slow-cooked with meat, then blended into a creamy porridge. It can be enjoyed plain or enhanced with a vibrant, spiced topping.

Ingredients

For the Harees:

1/2 kg Harees (cracked wheat)
1/2 kg Barley
1/2 kg Meat (beef or mutton), with bones
Salt, to taste
2-3 tbsp Ginger-Garlic Paste
3-4 tbsp Olive Oil or Ghee

For the Topping (Optional):

1 medium Onion
1/2 tsp Turmeric Powder
1/2 tbsp Red Chili Powder
2-3 tbsp Coriander Leaves
2-3 tbsp Mint Leaves
Lemon, as required
Chaat Masala, as required
Ginger, as required

Instructions

Soak the harees and barley in water overnight.
Drain the soaked grains. In a large pot, combine the meat, harees, barley, 8-9 cups of water, ginger-garlic paste, salt to taste, and olive oil or ghee. Bring to a boil, then reduce heat to low and simmer for approximately 2 hours, or until the grains and meat are very tender.
Remove from heat and let the mixture cool to room temperature.
Once cooled, blend the mixture into a smooth paste. At this point, the Harees can be enjoyed plain with a sprinkle of chaat masala.
For the Spiced Topping (Optional): Heat olive oil or ghee in a frying pan. Sauté the chopped onion until browned. Add turmeric powder, red chili powder, chopped ginger, coriander leaves, and mint leaves. Stir well and cook for a few minutes.
Add 1 cup of water to the spice mixture and simmer for 10 minutes over medium heat.
Add a portion of the plain Harees to the spice mixture and mix thoroughly.
Reduce the heat to low and simmer for another 10 minutes.
Serve hot, garnished with chaat masala, a squeeze of lemon, and alongside chapati (optional).

Savory Chicken and Oat Harees

This recipe provides a hearty and flavorful twist on the traditional harees, incorporating chicken and oats for a nutritious and satisfying meal. Chicken breast is gently spiced and cooked to tender perfection, then combined with a creamy blend of oats and mixed lentils. The dish is infused with aromatic spices and finished with a garnish of crispy fried onions, fresh herbs, and a dollop of ghee.

Ingredients

800g Chicken breast
1 cup mixed lentils (bengal gram, split yellow, red, and pigeon pea lentils)
3 cups Oats
4 Onions, sliced
1 tbsp Ginger-garlic paste
2-3 Green chilies, chopped
1 tsp Garam masala
1 tbsp Red chili powder
1 tsp Black pepper powder
1 cup Curd (optional)
5 Peppercorns
2 Cinnamon sticks
4 Cloves
1 tsp Caraway seeds
¼ tsp Cubeb powder
¼ cup chopped Mint leaves
¼ cup chopped Coriander leaves
1 tbsp Salt
¼ cup Ghee
¼ cup Oil
¼ cup Cashew nut paste

Instructions

In a cooking pot, heat ghee and oil together. Sauté ginger-garlic paste. Add the whole spices (peppercorns, cinnamon sticks, cloves, and caraway seeds). Sauté for a minute, then add the chicken cubes followed by the red chili powder, black pepper powder, and salt.
Cover and cook on low heat until the chicken is tender. Allow to cool slightly, then mash the chicken thoroughly.
In a separate pot, combine oats with 5-6 cups of water and cook on low heat. Soak cashews for a few minutes and then blend into a smooth paste.
Pressure cook mixed lentils with salt, green chilies, and turmeric. Once cooked, add the lentils to the simmering oats. Stir in the cashew nut paste. Cook until the oats are soft and mushy (approximately 20-25 minutes).
Add the cooked and mashed chicken to the oat and lentil mixture. Stir well to combine. Add most of the fried onions, mint, and coriander leaves, reserving some for garnish.
Adjust salt if needed. Sprinkle garam masala and cubeb powder. Mix well and cook for 5 more minutes.
Serve hot, garnished with the reserved fried onions, mint, and coriander leaves. Top with a generous dollop of ghee.

Creamy Harees (Alsa/Alisa) Recipe

This recipe guides you through making a delicious and comforting bowl of Harees, also known as Alsa or Alisa. This dish features slow-cooked wheat and chicken, enriched with coconut milk and flavorful spices.

Ingredients

2 cups branless wheat
400g chicken
1 medium onion (chopped)
4 cloves
Salt to taste
Water as required
2 cups coconut milk
1 tbsp ghee
2 tbsps finely chopped onion (for garnish)
Sugar (for serving)

Instructions

Soak the Wheat: Wash the wheat thoroughly and soak it in water for at least 2 hours. For faster cooking, soak overnight.
Pressure Cook the Wheat and Chicken: Drain the soaked wheat and transfer it to a pressure cooker. Add the chicken, chopped onion, cloves, and salt. Pour in enough water to cover the ingredients and cook until the cooker whistles once.
Simmer: Reduce the heat to low and simmer for 45 minutes to 1 hour.
Prepare the Garnish: While the wheat and chicken are simmering, heat the ghee in a pan. Fry the finely chopped onions until golden brown and set aside.
Add Coconut Milk: After an hour, once the pressure has released naturally, open the cooker. Pour in the coconut milk and mix well until the desired consistency is reached.
Heat Through: Bring the mixture to a boil, then remove from heat.
Serve: Transfer the Harees to a serving bowl. Drizzle with the ghee and garnish with the fried onions. Serve hot with a bowl of sugar on the side.
Meat Options: Feel free to substitute the chicken with other meats like beef or mutton.

History of Harees

Harees boasts a rich history, deeply intertwined with the cultural heritage of the Arabian Peninsula, particularly in regions like the UAE. Its origins can be traced back centuries, likely originating as a simple, nourishing meal for Bedouin communities. The dish’s simplicity, relying on just a few key ingredients like wheat and meat, made it ideal for nomadic life.

Over time, harees evolved from a basic survival food to a cherished culinary tradition. Its prevalence during Ramadan and other special occasions solidified its cultural significance, symbolizing both hospitality and community. The communal aspect of preparing and sharing harees further strengthened its role in social gatherings and celebrations.

Today, while still appreciated for its historical and cultural value, harees is also recognized for its nutritional benefits. The slow-cooking process breaks down the wheat, making it easily digestible and releasing its nutrients. This nutritious aspect contributes to its continued popularity, particularly during Ramadan when it provides sustained energy throughout the fasting period.

Nutritional Content and Benefits of Harees

Harees, a cornerstone of Emirati cuisine, isn’t just delicious; it’s also packed with nutritional value. This hearty dish, made from wheat and meat, offers a good source of protein, essential for building and repairing tissues. The wheat provides complex carbohydrates, which offer sustained energy release, keeping you feeling full and satisfied.

Beyond protein and carbohydrates, Harees provides essential minerals like iron and magnesium. Iron plays a crucial role in red blood cell production, while magnesium contributes to bone health and nerve function. The dish also contains fiber, which aids digestion and promotes gut health. Depending on the meat used (typically chicken, lamb, or beef), Harees also provides varying levels of vitamins and other micronutrients.

Traditionally consumed during Ramadan, Harees provides a nourishing and energizing meal to break the fast. Its easily digestible nature makes it a comforting and satisfying option. The combination of protein and carbohydrates offers sustained energy throughout the day, making it an ideal meal for those observing the fast.

Tips for Choosing Quality Wheat

Choosing the right wheat is crucial for a delicious bowl of Harees. Look for whole wheat kernels that are uniform in size and free from any debris or discoloration. The grains should have a pleasant, earthy aroma and be firm to the touch, not brittle or powdery.

Consider using wheat berries as they retain the bran and germ, adding a nutty flavor and extra nutrients to your dish. If you opt for cracked wheat, check the package date to ensure freshness. Freshly cracked wheat yields a smoother, creamier Harees.

Different types of wheat are available, each with a slightly different texture and flavor. Experiment to find your preferred variety. For a more authentic Emirati Harees, consider using local wheat varieties if possible. Enquire at local markets or specialty stores for recommendations.