Alisa/ Harees is a dish very much popular among the arabs, pakistanis and even among the malabar muslims of Kerala (south Indian state). In the malabar it is the highlight of the food during marriages and religious festivals like Eid. But despite all that, it can be cooked easily with very less effort.
This is the malabar version of this dish and so it might be different from the others.
Servings: 4 to 5 persons
- Wheat – 2 cups
- Chicken – 400 gms
- Cloves – 4 nos.
- Chopped Onion – 1 no.
- Salt – to taste
- Water – as required
- Coconut milk – 1 to 2 cups
- Ghee – 1 tbsp
- Finely chopped onion – 2 tbsp
- Sugar – to serve with
- Wash and soak the wheat in water for about 4 hrs.
- Clean and wash the chicken.
- Drain the wheat and transfer into a pressure cooker. Add the chicken, chopped onion, cloves and salt. Pour enough water so that the level of water is about 1″ above the wheat and meat.
- Place the lid of the pressure cooker and cook till one whistle blows. Then cook on very low flame for about 45 mins to 1 hour.
- Meanwhile, heat ghee in a small pan and fry the finely chopped onion till golden brown.
- After an hour, remove the pressure cooker from the heat and wait for the pressure valve to go down.
- Then open the lid and pour a little coconut milk and mix well. Place the cooker back on the stove and check the consistency and pour more coconut milk if required.
- Once the Alisa has attained the desired consistency cook till it boils and turn off the flame.
- Transfer it into a serving bowl and pour the ghee and fried onion over it. Serve it along with a bowl of sugar for those who prefer it that way.
- Soaking the wheat overnight will help to reduce the cooking time.
- Adding coconut milk to Alisa is optional. You can replace it with water.
- Chicken can also be replaced by other meat, commonly mutton or beef.