Thuli with Chicken (Method 2)
A rich and aromatic Parsi-Gujarati specialty where savory chicken meets sweet, nutty cracked wheat in a unique pilaf-style preparation. Unlike a mushy porridge, this 'Thuli' is cooked in coconut milk and generous amounts of ghee until the grains are fluffy, separate, and glistening. Infused with cardamom, nutmeg, and rose water, and studded with fried almonds and raisins, it offers a complex and decadent interplay of savory, sweet, and floral flavors.
Ingredients
- 1 1/2 cups Cracked wheat (Dalia/Thuli) (Quantity estimated based on liquid ratio.)
- 1 1/2 pounds Chicken pieces (bone-in) (Quantity estimated.)
- 1 cup Ghee (Original recipe calls for 1 seer (approx 2 cups) for best texture, but 1 cup is sufficient for modern tastes.)
- 1/4 cup Almonds (Blanched and sliced.)
- 1/4 cup Raisins (Cleaned and stemmed.)
- 2 medium Onions (Sliced. Quantity estimated.)
- 1 tablespoon Ginger paste (Quantity estimated.)
- 1 tablespoon Garlic paste (Quantity estimated.)
- 1 whole Coconut (fresh, grated) (Used to make coconut milk. Alternatively use 2 cups canned coconut milk.)
- 2 cups Hot water (for coconut milk) (Divided use (1 cup hot, 1 cup warm) for extracting milk.)
- 2 cups Cold water (Original specifies 1 seer (approx 2 cups).)
- 1 1/2 teaspoons Salt (Divided use. Quantity estimated.)
- 1/2 cup Sugar (Adjust to taste. Original suggests 5 tolas (approx 1/4 cup) for 'less sweet'.)
- 1 teaspoon Cardamom seeds (Crushed/powdered.)
- 1/2 teaspoon Nutmeg (Coarsely pounded.)
- 1 tablespoon Rose water (Quantity estimated.)
Instructions
- 1Slice the almonds. Separate cardamom seeds and coarsely pound the nutmeg. Clean and wash the raisins.
- 2Grate the coconut. Grind it with 1 cup (1/2 seer) of hot water and extract the thick milk. Grind the residue again with another 1 cup of water to extract the thin milk. Strain both through a cloth and keep separate.
- 3In a heavy-bottomed pot (traditionally tinned), heat the ghee. First, fry the almonds until golden and remove. Then fry the raisins until plump and remove. In the remaining ghee, add the sliced onions and fry until pale red. Add the ginger and garlic pastes and fry until fragrant.
- 4Add the chicken pieces and half of the salt to the pot. Mix well with the onion base. Pour in 2 cups (1 seer) of cold water, cover the pot, and simmer on low heat until the water is nearly evaporated and the chicken is partially cooked. If the chicken is still tough when the water dries up, add a little more hot water.
- 5Wash the cracked wheat (thuli) with cold water and add it to the pot along with the remaining salt. Mix well. Pour in a little of the coconut milk. Stir gently. As the liquid absorbs, continue adding the coconut milk gradually until all milk is used. Do not pour it all at once. Stir frequently to ensure the wheat doesn't stick to the bottom and the chicken pieces don't break.
- 6When the milk has evaporated and the wheat is cooked soft and bloomed like rice (grains should be separate, not mushy), remove the lid. Pour the rose water around the edges. Add the sugar, fried almonds, raisins, cardamom, and nutmeg. Mix carefully. Keep the pot on very low heat (or embers) to dry out any remaining moisture until the grains are separate ('mikri'). Serve hot.