Harees wheat porridge with chicken — Grandiose Supermarket L.L.C.

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  • 1 cup Harees wheat (skinless)
  • 1 litre water
  • 1 medium onion
  • 4-5 pieces chicken with bones
  • 4 cloves garlic
  • 1’ cinnamon
  • 3 cardamom
  • 3 cloves
  • Salt to taste
  • 1/2 cup water
  • 1 cup coconut milk
  • 2 tbsp ghee
For Garnishing
  • 4 tbsp ghee
  • 1 medium onion thinly sliced
  • a handful of raisins
  • a handful of cashews slit
  • sugar as required


  1. Soak the wheat in water overnight or for a minimum of 5 hours.
  2. Add wheat, chicken, onion, spices, garlic, salt and 1 liter water into a pressure cooker.
  3. Set the flame to high and close the pressure cooker lid. Let the whistle blow once. IMMEDIATELY REDUCE HEAT TO LOW and pressure cook for 1 1/2 hours or till the wheat will gets completely cooked. The wheat should be puffed up and very soft to touch.
  4. Take out the chicken bones and the whole garam masala.
  5. Add 1/2 cup water if the wheat is very thick (mine was). Blend well with a hand blender while still hot until all the cooked wheat is ground. Remember that you shouldn’t make the mix like a puree or paste.
  6. Transfer this to a big pan in which you can stir around well. Turn on heat. Pour the coconut milk and stir till well incorporated.
  7. Add in the ghee and salt, if required, stirring continuously. At this stage, if you feel that the aleesa is too thick add little milk.
To Garnish:
  1. In a frying pan heat ghee add fry the cashew and raisins. Keep aside.
  2. In the same ghee fry onions till golden brown.
  3. Reserve the left over ghee.