Alisa
A slow-cooked porridge of cracked wheat and tender shredded mutton, seasoned with salt and clarified butter — Malabar's version of the Pan-Islamic harees. Cooked for hours on wood fire for Eid-ul-Adha, it has a smooth, thick consistency and a deeply comforting flavour.
Cuisines
Kerala
Beary
Malabar
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | whole wheat |
| 300 grams | chicken, with bones |
| 1 cup | coconut milk |
| 1 medium | onion, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 | green chilies, slit |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | black pepper powder |
| 1 teaspoon | ghee |
| 1 | cinnamon stick |
| 2 | cardamom pods |
| 2 | cloves |
| — | salt to taste |
| — | water as needed |
Instructions
- 1 Wash the whole wheat thoroughly and soak it in water for at least 4 hours or overnight.
- 2 Drain the soaked wheat and add it to a pressure cooker along with the chicken pieces, salt, and enough water to cover the ingredients.
- 3 Pressure cook on medium heat for about 20-25 minutes or until the wheat is cooked and soft.
- 4 In a separate pan, heat ghee and add cumin seeds, cinnamon stick, cardamom pods, and cloves.
- 5 Once the spices are aromatic, add the chopped onions and sauté until they turn golden brown.
- 6 Add the ginger garlic paste and green chilies, and sauté for another 2 minutes.
- 7 Pour this mixture into the cooked wheat and chicken in the pressure cooker.
- 8 Add coconut milk and black pepper powder to the cooker and mix well.
- 9 Cook on low heat for another 10 minutes, stirring occasionally, until the mixture thickens to a porridge-like consistency.
- 10 Adjust salt to taste and serve hot.
Tips
For a richer flavor, you can add a handful of fried cashews and raisins as a garnish before serving.