Harees
Whole wheat and chicken slowly cooked and beaten smooth, with ghee and optional cinnamon.
Preparation: 20 min · Cooking: 4 hr · Total: 12 hr 20 min · 6 servings
Ingredients
- 500 g whole Harees wheat berries — Not bulgur or cracked wheat.
- 500 g boneless skinless chicken thighs — Keep chilled; do not wash raw poultry.
- 3 tbsp ghee — Use 3–4 tbsp at base yield, 12–16 tbsp fourfold; the listed amount is the lower end.
- ground cinnamon (optional) — Optional light dusting to taste.
- 1.5 tsp salt, to taste
- 2500 ml fresh cooking water
- 500 ml standby boiling water (optional) — Up to this amount only if needed against drying; not all added automatically.
- separate wheat-soaking water — Enough to cover generously; discard after the refrigerated soak.
Instructions
Soak the whole wheat in the refrigerator
Rinse the whole wheat berries and cover generously with separate soaking water. Refrigerate at or below 4°C for 6–8 hours, then drain and discard all soaking water. Do not substitute bulgur or cracked wheat.
Refrigerated soak check: 28800 seconds
Bring wheat and chicken to a boil
Put the drained wheat and unwashed boneless skinless chicken thighs in a heavy pot. Add the measured fresh cooking water, bring to a rolling boil over high heat and skim surface foam. Keep raw-poultry tools separate and clean them after use.
Simmer slowly without scorching
Stir in the salt and cover with a snug ordinary lid, not an airtight or pressure seal. Simmer on the lowest heat for about 3–4 hours until the wheat is completely tender and chicken breaks apart. Stir the bottom periodically. Add only as much of the optional boiling reserve as needed if drying.
Check Harees after three hours: 10800 seconds
Verify chicken and porridge temperature
Use a food thermometer to verify at least 74°C (165°F) in several thick chicken pieces and at several places in the porridge. Check grain tenderness separately and continue cooking if needed. Inspect for any bone or cartilage fragments before beating.
Beat off the heat
Take the pot off heat. Beat the hot mixture with a wooden paddle or suitable immersion blender until chicken fibres and wheat form a smooth, elastic porridge. Follow the appliance’s hot-food instructions and guard against hot splashes; never put hands into the hot mixture.
Serve with ghee; chill leftovers
Serve warm with the measured melted ghee and a light dusting of cinnamon only if desired. Divide leftovers into shallow containers and refrigerate promptly within 1 hour at or below 4°C. Use within 24 hours.
Tips
- Ingredient amounts follow the selected yield; numeric examples in the method describe the base batch. Use a suitably sized pot or separate comparable pans for larger batches. Timers are readiness-check reminders, not safety guarantees, and do not multiply with portions.
Common mistakes
- Do not treat the stated time as proof of doneness; check the texture and any required thermometer reading.
Substitutions
- Use whole Harees wheat, not bulgur or cracked wheat. Cinnamon is optional; boneless skinless chicken thighs are the approved protein.
Storage
Divide leftovers into shallow containers and refrigerate promptly within 1 hour at or below 4°C. Use within 24 hours.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout, including solid centres. Stir and check several places with a food thermometer. Discard reheated leftovers; reheating cannot repair improper storage.
About this recipe
Harees is associated with family hospitality, Ramadan and celebrations in the Gulf. Wheat and meat are cooked slowly and worked into a smooth porridge; this household version uses chicken.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.