Harees
Harees is a traditional Middle Eastern dish that has found its way into the Indian culinary scene. It is a rich and creamy porridge made from wheat and meat, slow-cooked to perfection, and is a popular dish during Ramadan. Ingredients: Boneless chicken, Wheat, Cardamom powder, Ghee, Garam masala, Cinnamon powder, Onion
3h
Cook Time
6
Servings
Recipe
350 kCal
Recipe
1
Soak 500 grams of wheat overnight in water.
2
The next day, drain the water and grind the wheat into a coarse paste.
3
In a large pot, add the wheat paste, 1 kg of boneless chicken, and 2 litres of water.
4
Cook this mixture on a low flame for about 2-3 hours, stirring occasionally to prevent it from sticking to the bottom.
5
Once the chicken is well cooked and the mixture has thickened to a porridge-like consistency, remove from heat.
6
Allow it to cool a bit and then blend the mixture until it is smooth.
7
In a separate pan, heat 2 tablespoons of ghee. Add 1 teaspoon of cardamom powder and 1 teaspoon of cinnamon powder to the ghee and sauté for a minute.
8
Add this ghee and spice mixture to the harees and mix well.
9
Serve the harees hot, garnished with fried onions and a sprinkle of garam masala.
Nutrition
350
kCal
25 g
Protein
10 g
Fat
45 g
Carbs
Boneless Chicken
ChefiGo Boneless Chicken Breast
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₹280
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Cardamom Powder
12% OFF
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Ghee
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Garam Masala
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Cinnamon Powder
8% OFF
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Onion
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