Gluten-Free Harees (Wheat Berry Porridge)

Instructions

1. 1Measure the 1 cup of Rice (Short Grain) and rinse it thoroughly under cold running water until the water runs clear.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1 cup of Rice (Short Grain), the about 450 g of Chicken (Bone-In), the 1 medium Onion (chopped), the 2 tablespoons of Ghee, the 4 Cardamom Pods, the 1 Cinnamon Stick, and the 1 teaspoon of Salt. Pour in the 8 cups of Water.
3. 3Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for at least 2 hours, or until the rice is very tender and has broken down, and the chicken is cooked through and easily pulls away from the bone. Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
4. 4Carefully remove the about 450 g of Chicken (Bone-In) from the pot and place it on a clean cutting board. Allow the chicken to cool slightly until it is safe to handle. Once cooled, shred the chicken meat from the bones, discarding the bones.
5. 5Return the shredded chicken meat to the pot. Using a sturdy wooden spoon, mash the contents of the pot against the side to break down the rice and chicken further. Continue mashing and stirring until the mixture has a thick, porridge-like consistency. If the mixture is too thick, you can add a small amount of hot water, about 1/4 cup at a time, until your desired consistency is reached.
6. 6Serve the Gluten-Free Harees hot.

Substitutions

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