Jareesh
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Total time: 2 hours
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Serves 4
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6.8 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1 cup - Jareesh (cracked wheat), rinsed and soaked for 1 hour
300g - Chicken pieces, skinless, bone-in
1 - Onion, finely chopped
2 cloves - Garlic, minced
2 tb - Vegetable oil
4 cups - Chicken broth
1 tsp - Ground cumin
1 tsp - Ground coriander
½ tsp - Ground black pepper
1 pinch - Salt to taste
2 tb - Fried onions
2 tb - Dried mint
UTENSILS
Large pot, Bowls, Chopping board, Knife
INSTRUCTIONS
1. In a large pot, heat the oil over medium heat. Add the onion and sauté until translucent.
2. Add the garlic and sauté for another minute.
3. Place the chicken pieces into the pot and brown on all sides.
4. Stir in the soaked jareesh. Mix well.
5. Pour the chicken broth into the pot. Add the ground cumin, coriander, black pepper and salt. Bring to a boil.
6. Reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the jareesh is tender and has a porridge-like consistency. Add more water if needed during cooking.
7. Serve the jareesh in bowls. Garnish with the fried onions and dried mint.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 426g
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Energy (kcal)
437.0
Carbs (g)
45.6
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Proteins (g)
26.0
Fats (g)
5.0
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Fibre (g)
6.8
