Hareesa is originally from Middle East. Now, it has also become a part of Pakistani food as well. Hareesa is cooked just like haleem but it has porridge like texture. It is glazed with desi ghee. It is a nourishing dish and eaten in Aftaar in middle east countries as it keeps the body more energetic. Punjabis like to have hareesa in winters because it keeps the body warm and nourished.



  • 1 cup wheat berries
  • 1 cup boneless chicken or lamb meat, finely chopped or ground
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 cup chicken or lamb broth
  • 1/2 cup ghee or clarified butter
  • 2 tablespoons lemon juice
  • Chopped fresh coriander leaves for garnish


  1. Soak the wheat berries in water for at least 4 hours, or overnight. Drain the water and set aside.
  2. In a large pot, add the soaked wheat berries, chicken or lamb meat, ginger-garlic paste, salt, red chili powder, cumin powder, coriander powder, and garam masala powder.
  3. Add enough water to the pot to cover the ingredients, and bring to a boil. Reduce heat and let it simmer for 2-3 hours, or until the wheat berries and meat are fully cooked and tender.
  4. Using an immersion blender or food processor, blend the mixture until it becomes a smooth and thick paste. You can also mash the mixture using a potato masher or a large spoon.
  5. In a separate pan, heat the ghee or clarified butter over medium heat. Add the blended mixture and chicken or lamb broth to the pan, and stir to combine.
  6. Let the mixture cook for 20-25 minutes, stirring occasionally, until the mixture thickens and the ghee or clarified butter separates from the mixture.
  7. Add lemon juice to the mixture and stir to combine.
  8. Serve hot, garnished with chopped fresh coriander leaves.

Enjoy your delicious Hareesa with naan or roti.

Where to Eat or Drink

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