30 Dec


oats harees

Haleem is a popular Asian and Middle-Eastern food. Haleem has been around for centuries. And it is also known for some other names too e.g. Harees/Hareesa, Keshkek, Kichara or Daleem. The origin of haleem is not definite, but one thing is clear Haleem is a Muslim dish and spread throughout the Muslim world. Haleem is a star of Arabian, Turkish, Persian, Pakistani, Bengali and Indian cuisine. Haleem is considered to be the dish of holy months of Ramadan and Muharram of Muslim Hijri calendar. Haleem must have traveled with Muslims and formed different versions meeting the taste of regions.

Haleem is made of meat (preferably beef or mutton), grains (wheat, barley and rice), lentils and ghee. All the ingredients are cooked together for 5 to 6 hours and mashed up well. There are quite a few versions of haleem around from different regions. Since Subcontinent is blessed with a decent range of spices Pakistani, Bengali and Indian haleem/hareesa is very spicy. Arabian food is generally light in spices, so is their harees/hareesa. Way of eating haleem depends on the region as well. Some people eat it directly with spoon and some people with bread (naan).


Haleem is a nutritional, fulfilling, and versatile dish that you can serve it on any day, family dinner, get togethers. This dish looks simple, yet with the right haleem recipe you can produce a mouthwaterng experience for those hungry tastebuds.

Harees or harissa (Arabic: هريس‎) is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling. Harees is a popular dish known in the Arab countries of the Persian Gulf, especially in the month of Ramadan.

This version of harissa using oats is a much quicker version of haleem and less spicy, even relished by my kids because it is mild.

serves – 4

cooking time :45 minutes

Ingredients :

  • Mutton boneless / chicken – 500 grams
  • Quick Cooking Oats – 3 cups
  • Water – 2 cups
  • milk – 2 cups
  • Onion – 3 medium finely sliced
  • ghee – 3 tsp
  • Ginger Garlic Paste – 2 Teaspoon
  • 1 full cup coriander and mint leaves
  • Garam masala powder – 1tbls
  • Red chili powder – 1 tsp
  • Clove – 4
  • Cinamon – 1 inch stick
  • Cardamom – 2
  • Salt as per taste
  • oil to fry the onions
  • Coriander leaves – 3 Tablespoons finely chopped
  • Lemon wedges for garnish
  • Coriander leaves for garnish


Wash and clean the mutton pieces. Drain. Pressure cook the meat along with red chilli powder,chilli powder,garam masala powder along with 2 cups water till 6-7 whistles or untill tender. Cool, shred it with hand or a fork and Keep aside.

Slice the onions thinly and fry for garnish and keep aside.
In a cooking vessel heat ghee.Add the cloves, cardamom, cinamon and peppercorns. Fry for a minute.Add the pressure cooked mutton pieces. Keep the water aside. Add the coriander leaves along with mint,fry for 2-3 minutes.

Add the water in which the mutton was cooked( which was kept aside). Bring to a boil. When the water is boiling add the oats and mix well to avoid formation of lumps.
Add the milk and cook on low flame,stirring now and then. Keep mixing till the oats cook and the haleem turns thick.
Add water as required to achieve desired consistency. It will turn a bit more thick as it cools down so have this in mind.
Serve hot garnished with deep fried onions, coriander leaves and lemon wedges along with some fried cashews.

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…



  1. Furkunda December 18, 2014 at 10:58 am #

    Hi! Wonderful recipie :). Quick and easy. Thank u so much.
    Also, would you also post us the middle eastern (arabic harisa) recipie with grains made in pressure cooker?

    Thank u so much!

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