Al Harees Recipe
This is one of the most popular Dubai food during the festive time that comes from the local kitchen and involves a lengthy preparation. It is mainly made from meat & wheat and is a must-have for the festive seasons and social events like wedding parties.
INGREDIENTS:
1. Mutton - 1 Kg,
2. Basmati Rice - 1/2 cup,
3. Wheat grains - 1 cup (chopped),
4. Whole green pulse - 1/2 cup,
5. Onions - 2 (Finely chopped),
6. Black pepper (Freshly ground) - 3 tsp,
7. Garlic paste - 1 tsp,
8. Salt - as per taste,
9. Oil - for frying.
HOW TO MAKE AL HAREES:
1. Soak the wheat grains in water overnight. Strain them in the morning before preparing.
2. Boil the rice and whole pulse in some water with salt.
3. 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.
4. 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.
4. Seperately in a frying pan fry some sliced onion until brown and add the onions and oil to the hareesa.
Serve hot with Chapati/Roti/bread.
INGREDIENTS:
1. Mutton - 1 Kg,
2. Basmati Rice - 1/2 cup,
3. Wheat grains - 1 cup (chopped),
4. Whole green pulse - 1/2 cup,
5. Onions - 2 (Finely chopped),
6. Black pepper (Freshly ground) - 3 tsp,
7. Garlic paste - 1 tsp,
8. Salt - as per taste,
9. Oil - for frying.
HOW TO MAKE AL HAREES:
1. Soak the wheat grains in water overnight. Strain them in the morning before preparing.
2. Boil the rice and whole pulse in some water with salt.
3. 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.
4. 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.
4. Seperately in a frying pan fry some sliced onion until brown and add the onions and oil to the hareesa.
Serve hot with Chapati/Roti/bread.
