Dairy-Free & Egg-Free Harees with Chicken

Ingredients

• 1 cup Whole wheat kernels
• about 910 g Chicken pieces (bone-in, skin-on)
• 1 large Onion
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 8 cups Vegetable broth
• 2 tbsp Ghee substitute (coconut oil)
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of whole wheat kernels into a colander and rinse them under cold running water. Place the rinsed kernels in a bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight. Drain the soaked kernels thoroughly before the next step.
2. 2Turn on your Instant Pot and select the "Sauté" function. Add the 2 tablespoons of ghee substitute (coconut oil) to the inner pot. Once the oil is shimmering, add the 1 large onion, chopped into small pieces. Cook, stirring occasionally, for 5-7 minutes, until the onion pieces are golden brown.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the about 910 g of chicken pieces to the pot. Cook, turning the pieces occasionally, for about 5-8 minutes, until they are browned on all sides.
5. 5Stir in the 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. 6Add the drained 1 cup of whole wheat kernels and the 8 cups of vegetable broth to the Instant Pot. Stir everything together.
7. 7Secure the Instant Pot lid, ensuring the steam release valve is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and cook on high pressure for 60 minutes. Once the cooking time is complete, allow the pressure to release naturally for 20 minutes. After 20 minutes, carefully move the steam release valve to the "Venting" position to release any remaining pressure.
8. 8Carefully open the Instant Pot lid. Using tongs, remove the about 910 g of chicken pieces from the pot and place them on a plate or cutting board. Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into small pieces.
9. 9Return the shredded chicken to the Instant Pot with the wheat and broth mixture. Insert an immersion blender into the pot and blend the contents until the mixture is smooth and has a porridge-like consistency. This may take a few minutes. If you do not have an immersion blender, you can carefully transfer the mixture in batches to a regular blender and blend until smooth, then return it to the pot.
10. 10Serve the harees hot.

Substitutions

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