Harees (Chicken Variation)
A rich and comforting porridge made from cracked wheat and chicken, slow-cooked to a creamy, hearty consistency. Often prepared for special occasions and Ramadan.
🧂 Ingredients
- 2 cups Cracked wheat (burghul)
- 500 g Boneless, skinless chicken breasts or thighs(cut into bite-sized pieces)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 8-10 cups Chicken broth or water(adjust for consistency)
- 4 tbsp Ghee or unsalted butter
- 1 Cinnamon stick
- 3 Cardamom pods
- to taste Salt
- to taste Black pepper
- 1 tsp Ground cinnamon(for garnish)
- 1/4 cup Toasted slivered almonds(for garnish)
👨🍳 Instructions
- 1
Rinse the cracked wheat thoroughly and soak in water for at least 1 hour, or overnight if possible. Drain well.
💡 Tip: Soaking helps the wheat cook faster and become creamier. - 2
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of ghee over medium heat. Add the chopped onion and sauté until softened and translucent.
- 3
Add the minced garlic and cook for another minute until fragrant. Add the chicken pieces and cook until lightly browned on all sides.
- 4
Add the drained cracked wheat, chicken broth (start with 8 cups), cinnamon stick, cardamom pods, salt, and pepper to the pot. Stir well to combine.
💡 Tip: Ensure there's enough liquid to cover the wheat and chicken. - 5
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 3-4 hours, stirring frequently to prevent sticking.
💡 Tip: Stirring is crucial. The wheat will break down and thicken the mixture into a porridge-like consistency. - 6
As the harees cooks, add more chicken broth or water if it becomes too thick. The final consistency should be like a very thick porridge, with the wheat fully broken down and the chicken tender.
💡 Tip: You can use a wooden spoon to mash some of the wheat against the side of the pot to help it break down. - 7
Once the desired consistency is reached and the chicken is cooked through, remove the cinnamon stick and cardamom pods.
💡 Tip: Taste and adjust seasoning (salt and pepper) as needed. - 8
To serve, ladle the hot harees into individual bowls. Drizzle with the remaining 2 tablespoons of melted ghee or butter. Garnish with ground cinnamon and toasted slivered almonds.
💡 Tip: Some prefer to mix the ghee directly into the harees before serving.
💡 Pro Tips
- ✓Patience is key for harees; the long, slow cooking process is essential for its texture.
- ✓Stirring frequently prevents the wheat from sticking to the bottom of the pot.
- ✓Adjust the amount of liquid to achieve your preferred consistency.
- ✓This dish is often made in large batches for gatherings.
🔄 Variations
- For a richer flavor, use chicken thighs instead of breasts.
- Some recipes include a small amount of sugar for a hint of sweetness.
- A vegetarian version can be made using vegetable broth and omitting the chicken.