Harees or Daleem is a stew composed of meat or chicken, lentil and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state (India) by the Arab diaspora during the Nizam of Hyderabad's rule. In Hyderabad, harees has evolved into a dish called Hyderabadi Haleem, which is highly spiced. But Harees should not be called as HALEEM as HALEEM is one of the names of Allaah. The word HALEEM MEANS The Most-Forbearing, Qur’aan Surah Baqrah 2:225.
City-based historian Sajjad Shahid, says, "It was Sultan Saif Nawaz Jung who popularised the Harees. A ruler of a small principality in Hadhramaut, (erstwhile Yemen), Saif Nawaz Jung was a descendent of the Al-Qu'aiti dynasty and was one of the principal nobles of the Nizam state. He used to serve Harees, an Arabic specialty in the dinners he hosted."
Take 2 litre of water in a vessel and add haldi and salt (1tspn) and now wash mutton and lukana bones in it and through the water.
1. Take 50gm oil in cooker and heat a little and fry onion pieces (100gm) and now add Lukana bones and 1glass of water, close the cooker and cook for 15 minutes.
2. Nowtake wheat rava 500gm, 20gm mash dal and add cooked lukana bones, 3 katte kuthmir, daniya powder (2tblspoon), 2litre water, ½ litre milk, salt 2 small spoon put all these things in a vessel (don’t use cooker) and use spoon to stir while cooking in for 20 to 25m till it smashes and become loose dough.
Note: Stir continuously or else it will stick in the bottom
3. Remove the bones and grind the paste in mixer and keep side.
4. For Korma or curry for Harees: In a cooker take oil 250gm and heat little now add meat 1kg, 300gm onion till it gets golden brown and add 50gm garlic paste 1tbl spoon Red mirchi ½ tbl spoon haldi 1table spoon salt , add grinded kaju and chirinji, garam masala, kalimirchi 20gm, ½ ltr milk, ¼ curd 1glass water, keep cooker till 3 sounds or for about 15mins (gosh galne tak).
5. Now Grind this meat and then mix with grind rava and remaining korma and mix it well and keep it on stove low flame cook for 30m and stir it well.
Remove and serve in dish and now add that 50% cooked onion kothmir pudina small 1tbl spoon pure ghee for decoration. 
Harees', the delicacy during the Ramzan period will now be called ‘Hyderabad Harees' after it was given geographical indication status by the Geographical Indications (GI) of Government of India. In 2010 Hyderabadi Harees was awarded Geographical Indication status by the Indian GI registry office, India. It became a first meat product of India to receive a GI certification. Hyderabadi Harees's GI tag means that a dish cannot be sold as Hyderabadi Harees unless it meets the standards laid down for Hyderabadi Harees.  
Harees is high in calories and nutritious dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. It also contains Protein in high quantity and it has anti-aging ingredients, such as dry fruits which are rich anti-oxidants.
There are principally two variations of Harees traditionally, as far as the ingredients go. "In one variety, there is just wheat, barley and spices along with the meat. The second variety uses three to four varieties of lentils as well. Now to cater to the cholesterol-conscious, Chicken Harees is prepared.