Have you ever heard the combination of wheat and chicken? Have you ever prepared wheat porridge with chicken pieces in it? If not, let’s get one of the most amazing meals, originated in the Middle East, and is also a popular dish ‘Mappila’ in Kerala as well, especially during Ramadan. Aleesa recipe consists of wheat and chicken with no spices. The sautéed cashew nuts and onions work wonderfully to this dish, so it is always advised not to skip these two ingredients in any way. Moreover, it is a perfect dish for kids as it is prepared without using even single spices. This dish is quite easy to prepare and quite soothing for the stomach.
Though it is one of the favorite dishes which are usually cooked during Ramadan, people also love to enjoy it on other occasions as well. It can also be enjoyed during Muslim weddings in Kerala. It is served with various other meals, where Biryani is the main dish. Being served with onions, cashews, and raisins on top with one spoon of ghee drizzled all over the dish is something that makes you feel like in heaven.
Chicken Aleesa Recipe
This Aleesa recipe is very impressive and the texture and flavor of the dish will urge you to have it frequently. Let’s move further and start preparing this Aleesa recipe.
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 4-6
- 2 cups of peeled wheat and soak it overnight
- 7 cups of water
- 4 medium chicken pieces
- 1 chopped medium onion
- 1 garlic cloves
- 1 small cinnamon stick
- 2 pods of cardamom
- 6 teaspoon of pure ghee
- A three-fourth teaspoon of salt or per the taste
- 3 teaspoons of pure ghee
- 1 thinly sliced onion
- 1 teaspoon of cashew nuts
- 1 teaspoon of raisins
Method to Prepare:
- The very first step is to wash and soak the peeled wheat for the whole night.
- Now, strain the water from the wheat such that only wheat is left in the bowl.
- Take a pressure cooker and add soaked wheat, water, chicken pieces, onion, garlic cloves, cinnamon stick, cardamom, pure ghee, and salt as per the taste. Mix all these ingredients properly.
- Close the lid of the pressure cooker and put the weight on it. Cook the wheat mixture on a medium flame for nearly 5 minutes. After this, reduce the heat to low and cook this mixture for 1 hour 40 minutes on the lowest flame.
- After 1 hour 40 minutes, close the burner and let the cooked wheat mixture sit for 10 minutes or until the steam of the cooker escapes completely. After this, now you can open the cooker’s lid.
- Now, take a ladle and start mixing everything, and then you require mashing the mixture with the help of the back of the ladle to make a smooth and creamy paste
- Now, it is time to prepare the garnishing. So, take a pan and add 3 teaspoons of ghee, onions, raisins and cashew nuts. Simply fry them until onions become golden. Take the pan off the flame.
- Keep a little portion of these sautéed onions, raisins and cashew nuts and add the remaining portion to the cooked wheat mixture.
- For serving, add that little portion of onions, raisins and cashew nuts on the top of Aleesa.
- The chicken peas can be added more as you like.
- If your Aleesa is too thick, you can add some milk for the medium consistency.
- As Aleesa sits, it tends to become thicker, so if you are going to serve Aleesa the next day, you can add milk to make it loose as per the required consistency.
- Never miss using onion, cashews, and raisins; these are the key parts of this Aleesa recipe.
To enjoy this Aleesa recipe, you need not wait for Ramadan, as you can enjoy it on any occasion you want. Moreover, no one is there to stop you from preparing this amazing dish on the weekend, so prepare it with other dishes to make a full-meal lunch/dinner and enjoy a feast with your family.