Chicken Harees Recipe


(Serves: 4-5 – 178 cal per serving)

  • ½ kg boneless chicken
  • ½ kg of wheat soaked overnight and drained
  • ½ kg barley soaked overnight and drained
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons green chilli paste (optional)
  • ½ crushed cumin seeds
  • 1 tablespoon crushed fennel seeds
  • Salt to taste
  • 1 tablespoon chaat masala
  • 2 tablespoons of squeezed fresh lemon
  • Corn oil for tempering
  • 1 tablespoon Coroli Olive Oil or Pure Cow Ghee for garnishing
  • Brown fried onions
  • 1 tablespoon coriander leaves


  1. Boil the soaked barley and wheat in a deep pan with water that is double its quantity for an hour until it cooks. You can also use a pressure cooker instead for a faster process.
  2. Blend the boiled mixture with a blender until it becomes paste-like in consistency. If it becomes too thick, use a small amount of water at a time to make it smoother.
  3. Add the ginger-garlic paste, cumin, fennel seed, and salt in a separate pan.
  4. Shred the chicken and then add it to the wheat and barley with the chicken stock. Mix well and let it cook for another 15 minutes, then add the chat masala and lemon juice for an Asian twist.
  5. Temper the mixture with corn oil and close the lid. Garnish with fried onions, fresh coriander leaves and olive oil or ghee. Serve hot and enjoy a healthy dish of Arabic Chicken Harees.


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