. soak the wheat or gaihun in water for seven to eight hours. in a broad pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till tender.

2. take another pot, add meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder & tomato puree and cook it till tender (add 2 to 3 glasses of water in case of beef or mutton).

3. when the meat is tender then use a chopper to obtain haleem like consistency, however, the traditional method is the use of ghotna.

4. then add tender wheat & stock and cook the mixture till it is thick.

5. heat oil/ghee in a pan and fry the onions till golden brown, pour it on the hareesa as a decoration.

6. serve it with lime, chopped green chilies, sliced ginger and garam masala powder. this dish goes best with  nan