Take the soaked barley boil it in a pan with double water quantity. You can do it in a pressure cooker quick process.
Note: If using a pan it will take about an hour to completely cook and if using a pressure cooker then it will take around half an hour.
Churn the boiled wheat and barley mixture using a blender and churn until it turns into a thick paste-like mixture. You can add water if you like but the thickness of it is preferred.
Take Fennel Seeds Cumin Seeds, and Star Anise and grind it to make a mixture. Boil the mutton with ginger garlic paste, salt, and ground mixture. Keep it aside.
Add boiled mutton to blended barley mixture along with the mutton stock. Mix it well and let it cook for another 15 minutes.
Put ground masala, coriander leaves and mint leaves over the top. Temper (Tadka/Baghar) with hot oil. Close the lid so that the smell gets absorbed in Harees. You can use Haleem masala if you like but we haven’t used to give the perfect Arabic Taste.
Your healthy Arabic Mutton Harees is ready to serve. Garnish it with fresh coriander leaves. Serve it with Sugarcane Vinegar (Kala Sirka) then it will add more stars to the taste.
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