Arabic Chicken Harees

 

Ingredients

·         Chicken - 1/2 Kg (Boneless)

·         Wheat - 1/2 Kg (soaked overnight and drained)

·         Barley - 1/2 Kg (soaked overnight and drained)

·         Ginger-Garlic Paste - 1 tbsp

·         Green Chili Paste  - 2 tbsp or to taste

·         Cumin Seeds  - 1/2 tbsp (Crushed)

·         Fennel Seeds  - 1 tbsp (Crushed)

·         Salt  - To Taste

·         Chat Masala - 1 tbsp

·         Lemon Juice - 2 tbsp

·         Edible Oil  - for Tempering

·         Olive Oil or Ghee - 1 tbsp (for garnishing)

·         Haleem Masala - 1/2 tbsp

·         Barista (Brown Fried Onions) - To Taste

·         Coriander Leaves - 1 tbsp

   Method

Take the soaked barley and wheat and boil it in a pan with double water quantity. You can use a pressure cooker for an easy and fast process. If using a pan it will take about an hour to completely cook and if using a pressure cooker then it will take around half an hour.

Churn the boiled wheat and barley mixture using a blender and churn until it turns into a thick paste-like mixture. You can add water if you like but the thickness of it is preferred.

Add ginger garlic paste, salt and crushed cumin and fennel seeds mixture in another pan. Shred the chicken and keep it aside.

Add the shredded chicken and the to the wheat-barley mixture along with the chicken stock. Mix it well and let it cook for another 15 minutes. To add a bit of Asian taste to Harees, you can add chat masala and lemon juice to it.

Either you can temper  with just oil and also by using Haleem masala. Sprinkle the haleem masala over the Harees and heat oil in a pan and put over it. Close the lid so that the smell gets absorbed in Harees.

Your Healthy Arabic Chicken Harees is ready to serve. Garnish it with Barista (fried onions), fresh coriander leaves and a tablespoon of olive oil or ghee. If you can get the original Sugarcane Vinegar then it will add more to taste.