Omani Harees

Name: Omani Harees
Cook time: 110 min
Total time: 110 min
Ingredients: 0.3 kg Beef, boneless; 0.1 kg Harees Wheat; 1/8 Onion; 1/4 tbsp Ghee; Some Salt; 1/8 tbsp Pepper (Black); 0.4 leaf of Bay Leaf; 1/2 pod of Cardamom; 0.4 l Water

Omani Harees is a comforting, slow-cooked dish of beef and wheat that becomes rich, thick, and wonderfully smooth after long pressure cooking and vigorous mashing. The beef is cooked with onion and warm spices until tender, then blended into the wheat with ghee and salt for a silky, porridge-like finish. Serve it hot with extra melted ghee for a deeply satisfying meal.

Omani Harees is a comforting, slow-cooked dish of beef and wheat that becomes rich, thick, and wonderfully smooth after long press... Show more

By Chef jj · Original recipe

Health Grade

A- · Excellent

Time

1 hr50 min

Price

9,14 €

Calories

1041 kcal

one pot

high protein

low sugar

comfort food

Method

Rinse the wheat

Place the Harees wheat in a large bowl or fine sieve and rinse it well under cold running water, rubbing the grains lightly with your fingers to wash away any dust or starch. Keep rinsing until the water looks much clearer, then transfer the wheat to a bowl and cover it generously with water. Leave it to soak for 24 hours at room temperature if your kitchen is cool, or in the refrigerator if it is very warm.

Drain the wheat

Pour the soaked wheat into a colander and let it drain well. Give it a gentle shake to remove excess soaking water, then set it aside while you prepare the cooker.

Prep the onion

Peel the onion and trim off the root end if needed. Leave it whole, since it will cook down in the pressure cooker and flavor the harees gently without needing any fine chopping.

Load the cooker

Set a large pressure cooker on the counter and add the beef, the whole onion, bay leaf, cardamom, and black pepper. Add the drained wheat, then spoon in 1 tablespoon of ghee. Pour in about 3 liters of the water, making sure the ingredients are well submerged and the pot is not filled past the pressure cooker’s maximum fill line.

Pressure cook gently

Seal the pressure cooker securely and set it over medium to medium-high heat until it reaches full pressure. Lower the heat just enough to maintain steady pressure, then cook for 1 1/2 hours, until the beef is extremely tender and the wheat has softened so much that it is starting to break apart on its own.

Release and mash

Turn off the heat and let the pressure release safely according to your cooker’s instructions before opening the lid. Fish out and discard the bay leaf and any cardamom pods you can easily find. Using a sturdy wooden masher or a heavy spoon, mash and beat the beef and wheat together right in the pot until the meat shreds fully and the mixture becomes thick and creamy. Sprinkle in salt to taste, add the remaining 1 tablespoon of ghee, and keep mashing until there are no large pieces of beef or visible whole grains left.

Plate and serve

Spoon the harees onto a warm serving platter or into a deep serving bowl, then smooth the top with the back of a spoon. Serve it warm, with a little extra melted ghee over the top if you like, while the texture is still soft and velvety.