👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.