RCI-SP.004.0044.001
Boko Boko Harees
Wheat paste food
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- teacups of whole or half ground wheat3 unit
- 3 unit
- pairs of chicken gizzards3 unit
- onions 1 big (grated/cut into tiny pieces) and one small (sliced and shredded)2 unit
- turmeric paste/puree3 tablespoons
- 5 tablespoons
- 5 cups
- heaped teaspoons of ghee6 unit
- 2 teaspoons
Method
1
Rinse the wheat and drain it thoroughly to remove any dust or debris.
2
Clean the chicken breasts and gizzards under running water, then cut both into bite-sized pieces.
3
Heat 4 heaped teaspoons of ghee in a large, heavy-bottomed pot over medium heat.
4
Add the grated big onion and cook until softened and translucent, about 3-4 minutes, stirring occasionally.
4 minutes
5
Stir in the turmeric paste and cook for 1-2 minutes until fragrant, ensuring it does not burn.
2 minutes
6
Add the chicken pieces and gizzards to the pot and cook, stirring occasionally, until they begin to brown, about 5-7 minutes.
7 minutes
7
Pour in the water and bring to a boil, then add the drained wheat and salt.
2 minutes
8
Reduce heat to low, cover the pot, and simmer for 60-70 minutes, stirring occasionally to prevent sticking, until the wheat is very soft and the broth has thickened.
65 minutes
9
In a separate small pan, heat the remaining 2 heaped teaspoons of ghee over medium heat and cook the sliced and shredded small onion until golden and crispy, about 5-6 minutes.
6 minutes
10
Stir the sugar into the main pot during the last 10 minutes of cooking and adjust salt to taste.
11
Transfer the harees to a serving dish and top with the crispy fried onions and any remaining ghee from the pan.