Ingredients Chicken- 1000gm 500gm broken wheat (jereesh) Large onion chopped- 1 pcs Garlic cloves- 1-2pcs Ground lime powder- 1 tsp Gulf spices- 1tsp Whole cardamom- 2 pcs Cinnamon stick- 1 pcs Chopped tomato- 3 pcs Tomato paste- 3 Tbsp Green chili- 1 pcs Chopped ginger- 1tsp Fresh coriander- 1 large bunch 2 Tbsp Ghee 2 Tbsp Butter 3 Tbsp Lemon Juice Directions
- In a large pot (or preferably a medium Harees pot) boil the chicken with sufficient water to cover Skim off the froth.
- Add all the ingredients as listed above until the Jereesh. Allow to boil.
- Stir occasionally while cooking to prevent the Jereesh from sticking to the bottom of the pot and burning.
- When the Jereesh starts puffing and absorbs most of the water, cover, reduce heat and continue cooking, placing a metal sheet underneath the pot or place the pot in a warm oven for 2-3 hours.
- Occasionally check and add hot water as and when required. When the chicken is very soft and is coming off the bones, stir in salt dissolved in hot water and continue cooking on low heat for at least 20 min. Remove the chicken carefully, skin and debone, then return to the pot. Beat the ingredients with a large wooden spoon, carefully removing any remaining bones and skin.
- Add the ghee and Butter, Season to taste with salt dissolved in hot water and lemon juice.
- Serve in a large serving dish. Dip the back of a round spoon in melted butter then smooth the surface of the MAdrouba forming a small well in the center. Pour in the melted butter. Now the Madrouba is ready to serve.