Start by taking the soaked barley and the wheat and let it boil into a pan with a double water quantity; you can also use a pressure cooker for a faster cooking process

It is time now to churn the mixture of the boiled wheat and the barley with the help of a blender

Keep churning until you get a thick mixture that is paste-like

You can also add in water if you want; yet the thickness is very much preferred

Add the ginger garlic paste, the salt; the crushed cumin and the fennel seeds mixture into another pan; then shred the chicken and keep it aside

Add the shredded chicken to the wheat and the barley mixture as well as with the chicken stock

Mix your ingredients very well; then let cook for about 15 additional minutes

If you want to add a little bit of Asian taste to the Harees, you can also add the chat masala and the lemon juice to it

You can also temper the (Tadka/Baghar) with oil and you can also use also by Haleem masala and to do that, all you need to do is to sprinkle the haleem masala over the Harees; then just heat the oil into a pan and place over it

Close the lid so that the smell will be perfectly absorbed into the Harees

Garnish it with the Barista; the fried onions, the fresh coriander leaves and 1 tablespoon of olive oil