Savory Cracked Wheat with Chicken (Thuli Ma Murghi)
A rich and hearty Parsi classic that transforms humble cracked wheat into a celebratory feast with the addition of tender chicken and aromatic spices. This savory-sweet dish balances the earthiness of wheat and onions with the warmth of ginger, garlic, and cardamom, while almonds, raisins, and coconut add delightful texture and complexity. Traditionally known as 'Thuli Ma Murghi', this wholesome one-pot meal offers a comforting, porridge-like consistency that is both nourishing and deeply satisfying.
Ingredients
- 2 cups Cracked wheat (dalia or bulgur) (Originally '1 tipri'. Use medium or coarse grind.)
- 1 whole Chicken (Approx. 3 lbs, cut into curry pieces. Originally '1 young hen'.)
- 1/2 cup Ghee (Originally '1 seer' (approx 2 cups). Reduced for modern preference.)
- 2 large Onions (Finely sliced. Originally '1/4 seer'.)
- 1 tablespoon Ginger paste (Originally '1 tola' ginger.)
- 1 teaspoon Garlic paste (Originally '1/4 tola' garlic.)
- 2 tablespoons Sugar (Originally 'some sugar'. Adjust to taste.)
- 1/2 cup Almonds (Blanched and slivered. Originally '1/4 seer' (approx 1.5 cups), reduced for balance.)
- 1/2 cup Raisins (Originally '1/4 seer' (approx 1.5 cups), reduced for balance.)
- 1/2 cup Fresh coconut (Grated or thinly sliced. Originally '2 small coconuts'.)
- 1 teaspoon Green cardamom powder (Originally '1/4 tola'.)
- 1 teaspoon Nutmeg (Freshly grated. Originally '1 small nutmeg'.)
- 2 tablespoons Rosewater (Originally '6 small spoons'.)
- 1 teaspoon Salt (Heaped. Adjust to taste.)
- 5 cups Water (Estimated for cooking wheat and chicken.)
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Instructions
- 1Wash the cracked wheat thoroughly in several changes of water until the water runs clear, then drain. Clean the chicken and cut it into medium-sized curry pieces. Finely slice the onions into thin, vermicelli-like strips.
- 2In a large heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and fry until they turn golden brown. Stir in the ginger paste and garlic paste, sautéing for 1-2 minutes until fragrant. Add the chicken pieces and salt, cooking until the meat is browned on all sides.
- 3Add the water to the pot and bring to a boil. Stir in the washed cracked wheat. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes. Stir occasionally to prevent sticking. Cook until the chicken is tender and the wheat is soft and has absorbed most of the liquid.
- 4Once the wheat is cooked, stir in the sugar, almonds, raisins, coconut, cardamom powder, and grated nutmeg. Mix gently to combine. Cover and let it steam on very low heat for another 5-10 minutes to meld the flavors.
- 5Turn off the heat and stir in the rosewater. Serve hot.
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