Sunday, 2 March 2014

Alisa/Aleesa/Hareesa- A Malabar porridge

Alisa- a most common recipe of north Kerala Muslims. It is serves during marriage ceremony and special occasions, as a starter. I am not a big fan of this recipe but my mom and sisters are very fond of this. Serving Biriyani without Alisa is just like food without salt, for us. I don’t know how I forgot to post this very special recipe till now. You know, we got influenced by many Arabic dishes and this Alisa is one of the main examples for this. In Middle Eastern country it is calling as Harees (slight variation in method and ingredients) and serves during Iftar time.   

1 ½ cup chamba wheat (branless wheat)
¼- ½ cup boneless chicken pieces
1 onion (sliced)
1 inch cinnamon stick
Salt to taste
5 cup water
½ cup thick coconut milk
1 cup milk (or 2 cup coconut milk)
4tbsp ghee
1 thinly sliced onion
Cashews and raisins

1)    Soak wheat in water for half an hour then drain
2)   Cook this with chicken pieces, onion, cinnamon stick, salt and 5 cup of water (I don’t prefer more chicken pieces so added some ghee into this around 2 tbsp )
3)   Cook in medium flame till wheat cooks very well (up to the stage the wheat can easily mash)
4)   Turn off the flame. Mash well and add milk
5)   Keep in low flame for 5 minute
6)   In a pan heat ghee fry onion, cashews and raisins
7)   Transfer the alias in a tray
8)   Sprinkle fried onion then cashews and raisins
9)   Pour some ghee on top and serve hot

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