Jareesh

Prepare the Jareesh

Rinse the jareesh (cracked wheat) under cold water and soak in water for about 30 minutes. Drain and set aside.

Cook the Meat

In a large pot, heat the ghee or butter over medium-high heat.

Add the chicken thighs or lamb pieces and cook until browned on all sides. Remove the meat and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

Add Spices

Stir in the ground cumin, ground coriander, ground cinnamon, ground cardamom, ground black pepper, and salt. Cook for another 2 minutes to allow the flavors to meld.

Combine Ingredients

Return the browned meat to the pot.

Add the soaked and drained jareesh.

Pour in the chicken or lamb broth and bring to a boil.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the jareesh has absorbed most of the liquid. Stir occasionally to prevent sticking.

Serve

If desired, stir in the yogurt just before serving for a creamy texture.

Garnish with chopped fresh parsley or cilantro.