Soak the cracked freekeh for 5 minutes and then wash thoroughly under running cold water. Drain and keep aside.
Soak the dried barberries and toast the pine nuts. Keep aside for serving.
In a large pan, heat butter and olive oil. Add the onions and garlic; sauté till the onions are softened and light brown.
Add the diced chicken pieces and cook on medium heat till almost done.
Then add all the spices and the drained freekeh; mix well to combine.
Add the stock and season with salt and pepper. (If using store bought stock, make sure you taste and add salt as the stock often contains salt).
Bring to boil and then reduce heat to lowest and cook covered for 15 minutes or till all the stock has been absorbed.
Remove from heat and keep covered for another 5 minutes.
To prepare the yoghurt sauce, add the plain yoghurt to a bowl along with grated garlic and lemon juice. Taste and add more lemon juice if necessary and season with salt. Keep aside.
Remove the lid and allow the pilaf to cool for another 3-5 minutes.
To serve, garnish with barberries, parsley, pine nuts. Drizzle the yoghurt sauce on top followed by the olive oil.