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Chicken Aleesa

Ingredients

  • DH Samba Wheat – 1 cup
  • Chicken pieces (boneless) – 1 cup
  • Onion – 1 (sliced)
  • Coconut milk (thick) – 1 cup
  • Cinnamon stick – 2 medium pieces
  • Ghee – 3 tbsp
  • Shallots – 4 (sliced)
  • Cloves – 3
  • Cashew nuts kernels – as required
  • Water – 4 cups
  • Salt – to taste
  • Sugar – to taste
Soak Samba Wheat for half an hour. Pressure-cook this with chicken, water, salt, onions and cinnamon. When cooked well, mash the porridge with the back of a spoon and add coconut milk. Switch off the flame. Heat ghee and fry shallots, cloves and cashew nut kernels. Pour this into the Aleesa, close with a lid and let it cool a little. Sprinkle sugar (optional) and serve warm.
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