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PdfSoak the bulgur wheat in 4 cups of water for 30-60 minutes, adding more water if needed.
Drain the soaked wheat and set aside.
Sauté the diced onion with 3 Tbs. ghee in a large saucepan over medium high until tender, 4-5 minutes.
Add the chicken, salt, bulgur and 3-4 cups of water. (Enough water to just cover the chicken.)
Bring to a boil, reduce to simmer. Let cook for 30 minutes, stirring occasionally, until chicken is cooked through.
Halfway through cooking, start the turmeric sauce. In a small saucepan, add the turmeric, chopped giblets, water, sugar and salt. Simmer 10-15 minutes or until giblets are tender. (Optional: strain the giblets out for a smooth sauce.)
Fry the shallots or onion rings in the remaining 3 Tbs. ghee over medium high heat until browned and crispy.
Once chicken is cooked and the bulgur is a thick porridge, remove the chicken and dice or shred.
Stir chicken back into the bulgur, season as needed with salt then serve topped with the turmeric sauce and some crispy onions.