Combine all ingredients under "for meat" and allow it to marinate for fifteen minutes. Pressure cook till the meat is very well cooked and comes off the bone. Discard the bones and set aside.
In a large pressure cooker, heat ghee. Fry the ginger garlic paste till done.
Add the onion and tomato and cook till wilted and mashed. Add the turmeric and sauté for a minute.
Drain the rice, wheat and lentils and add. Toss and sauté for around five minutes till it looks crisp.
Add the water, adjust the seasoning. Pressure cook on medium-low flame for at least 5-6 whistles, till everything is well cooked. Allow the pressure to go by itself.
Once the pressure is gone, take off the lid and add the cooked beef with its stock into it. Give it a good mix. Using a hand blender, blend the mixture till smooth.
Switch on the flame and keep on simmer for 15 minutes for the flavors to settle. Add water if required and adjust seasoning.
For tempering, heat ghee and fry the green chilies. Add to the hareesa. Sprinkle in the coriander leaves and enjoy hot.