Alisa – A Malabar Dish prepared with boneless chicken and white wheat
Alisa – chicken and wheat porridge
Alsa/Aleesa/Harees – One of the favourite dishes ( Muslim) served before lunch or dinner as a starter.
A muslim dish which has some resemblance to the North African couscous. It is prepared with white or off white coloured wheat,but the regular wheat can also be use
- White wheat – 500 gms
- Boneless chicken – 250 gms
- Medium sized onions chopped – 2 nos
- Cinnamon stick 5 cm – broken into pieces
- Kishmish (sultanas) – 1 heaped tbsp
- Cashewnuts – 1 heaped tbsp
- Shallots – 10 nos chopped
- Ghee 4 tbsp + 6 tbsp
- Salt – 1 1/2 tsp
- Wash wheat and chicken and drain. Cut chicken into 1 cm pieces
- Place wheat ,chicken,onions,cinnamon,salt,4 tbsp ghee and 5 litres water in a heavy based pan and cook,stirring frequently,for about 4o minutes till wheat is well cooked and soft, and water has evaporated. Transfer to a wide plate
- Heat 6 tbsp ghee in a pan add kishmish and fry still they puff up.
- Remove from pan,drain and set aside.
- Add cashewnuts and fry still golden brown
- Remove from pan,drain and set aside
- Add shallots to pan and fry till brown
- Make a shallow depression in the centre of the alisa and pour in the ghee and fried shallots. Garnish with reserved kishmish (sultanas) and cashew nuts
- Serve the alisa with sugar sprinkled in it