Wasfetna

Jareesh

Cracked wheat cooked until creamy with chicken, yogurt and browned onions.

Jareesh — Chicken
Cooking time
1 hr 21 min
Hands-on time
26 min
Free time
30 min
Difficulty
Medium
Cuisine
Gulf
Contains
Dairy, Gluten

Before you start

  • For this versionRinse and soak the cracked wheat for 30 minutes while preparing and simmering the chicken, then drain.

Ingredients

5people

Amounts follow the number of people

For the cracked wheat

For the topping

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy pot with a lid — Jareesh catches easily and needs stirring every ten minutes.
  • Hand whisk — The yogurt is beaten then poured in gradually so it does not split.
  • Small pan — Sliced onion is browned in ghee for the top.
  • Food thermometer

Method

  1. Brown the chicken in ghee with chopped onions until it takes on color, then add the spices.

    12 min
    You’ll know it’s ready when

    The chicken is brown and the onions have melted with it.

  2. Add the hot water, cover and simmer the chicken until it reaches 74°C. Lift out, shred with two clean utensils and keep covered while cooking the jareesh.

    25 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  3. Add the drained cracked wheat and stir, then continue cooking over low heat, stirring every ten minutes.

    30 minYou can walk away
    You’ll know it’s ready when

    The jareesh has swelled and the texture is like loose porridge.

    Tip: Jareesh sticks to the bottom — stir from the bottom, not the top.

  4. Return the shredded chicken and gradually stir in the whisked yogurt over low heat. Add salt and heat through.

    8 min
    You’ll know it’s ready when

    The wheat is tender and the mixture is hot and smooth.

  5. Fry the onion slices in ghee until they turn brown, and pour them over the top of the jareesh when serving.

    6 min
    You’ll know it’s ready when

    The onions are brown with crispy edges.

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