Chicken Aleesa / Harees

CHICKEN ALEESA

Aleesa or Harees is a wheat porridge made with chicken and spices. Though its origin is from the middle east, it Is also a popular dish among the Malabar muslims. it is one of the common food prepared and served during Ramdan fasting. This same recipe can be made with mutton also.

Ingredients:

1. Whole wheat / broken wheat- 1 1/2 cup
2. Coconut oil- 1 tbsp
3. Fennel seeds- 1/2 tsp
4. Onion- 2
5. Green chilli- 3
6. Ginger garlic paste- 1 tbsp
7. Chopped Tomato- 1
8. Chicken- 1/2 kg
9. Salt- as needed
10. Coconut milk- 2 cup
11. Water- 2 cup
12. Cinnamon- 2 inch piece
13. Garam masala- 1/2 tsp
14. Ghee- 1 tbsp
15. Shallots- 5
16. Coriander leaves- for garnish
17. Chilli powder- 1 tsp
18. Coriander powder- 1/2 tsp

Wash and soak wheat for minimum of 8 hours. Drain and keep aside.

Heat coconut oil in a pressure cooker.  Roast fennel. Add onion, green chilli and ginger garlic paste. Saute till wilted. Add tomato and saute till it turns mushy. Add chilli powder and coriander powder. Mix chicken and saute for 5 minutes. Add coconut milk, water, wheat and cinnamon. Stir well and add salt according to your taste. Close the cooker and cook for 6 whistles on high flame and then for 15 minutes on low flame. Switch off the cooker and let the pressure go by itself.

Once you open the lid, remove the cinnamon sticks and take out the bones that will be found at the top. Mix garam masala. Using a electric hand blender, blend the mixture till smooth.

Heat ghee and roast shallots till they turn golden brown.  Top this on the prepared aleesa along with some coriander leaves.

Serve hot.