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Harees Dajaj
Chicken Harees
A hearty and comforting porridge-like dish made from cracked wheat and shredded chicken, slow-cooked to a creamy consistency and often flavored with cardamom and ghee.
ð§ ææ
- 500 g Cracked wheat (burghul)(rinsed and soaked for 1 hour)
- 500 g Chicken breasts or thighs(boneless, skinless)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1.5 liters Chicken broth or water
- 4 whole Cardamom pods
- 1 inch Cinnamon stick
- to taste Salt
- to taste Black pepper
- 4-6 tbsp Ghee or clarified butter(for serving)
- optional Sugar(for serving)
ðšâð³ äœãæ¹
- 1
Cook the chicken: Place the chicken pieces in a pot with water to cover, along with the chopped onion, minced garlic, cardamom pods, and cinnamon stick. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the broth, reserving the broth. Shred the chicken finely once cooled.
â±ïž 30 minutes - 2
Combine wheat and broth: In a large, heavy-bottomed pot, combine the soaked and drained cracked wheat with the reserved chicken broth (about 1.5 liters, or enough to cover the wheat by about 2 inches). Add salt and pepper.
â±ïž 5 minutes - 3
Simmer the wheat: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, stirring frequently to prevent sticking. The wheat should become very tender and start to break down.
â±ïž 2 hours - 4
Add chicken and continue cooking: Stir in the shredded chicken into the wheat mixture. Continue to cook, stirring often, for another 30-60 minutes, or until the harees reaches a thick, porridge-like consistency. Add more broth or water if it becomes too thick.
â±ïž 1 hour - 5
Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Remove the cardamom pods and cinnamon stick. Serve hot in bowls, drizzled generously with ghee. Some prefer a sprinkle of sugar on top.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âUse a heavy-bottomed pot to prevent the harees from burning.
- âStirring frequently is key to achieving a smooth, creamy consistency.
- âThe longer you cook it, the creamier and more flavorful the harees will become.
- âAdjust the amount of liquid to reach your desired thickness.
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- Use lamb or beef instead of chicken for a different flavor profile.
- Add a pinch of saffron for color and aroma.
- For a sweeter version, increase the sugar added during serving.