HAREESA / ALEESA/ HALEEM

HAREESA / ALEESA /HALEEM--

MALABAR IFTAR DISH.

MALABAR CHICKEN HAREESA OR ALEESA IS A HEALTHY AND SUPER DELICIOUS ONE- POT RECIPE. THIS IS ONE OF THE TRADITIONAL DISH OF MALABAR ESPECIALLY IN KANNUR DISTRICT. ARABS ALSO MAKE HAREESA / HAREES , BUT THEIR RECIPES ARE  DIFFERENT FROM MALABAR HAREESA OR ALEESA.

HAREES OR ALEESA IS LIKE A THICK CREAM WHICH HAVE AMAZING FLAVOUR OR AROMA OF GHEE , ROASTED CASHEW AND ONION.

HAREESA IS A TASTY AND CREAMY DISH THAT IS VERY POPULAR IN KANNUR DISTRICT IN KERALA. HAREESA CAN BE  SEEN MAINLY IN MARRIAGE HOUSES IN KANNUR DISTRICT. IT IS A SPECIAL STARTER THAT SERVED IN EVERY MARRIAGE HOUSE IN KANNUR. IN KANNUR MARRIAGE HOUSE, HAREESA IS SERVED FIRST AS A STARTER AND AFTER THAT ONLY THEY  SERVE AND EAT BIRYANI AND OTHER DISHES. HAREESA IS NOT ONLY SERVED IN MARRIAGE HOUSES, BUT ALSO SERVED IN HOUSE PARTY, IFTAR PARTY etc. THIS IS ONE THE TASTY AND POPULAR STARTER THAT KANNUR PEOPLE CAN'T AVOID IN ANY PARTY.

 HAREESA IS A THICK CREAMY SIDE DISH. IT IS ANOTHER VERSION OF  PAYASAM. HAREESA CAN BE SERVED WITH LITTLE SUGAR. HAVING A PLATE OF HOT HAREESA  AND LITTLE SUGAR MAKES ONE'S STOMACH APPETIZING.

LET'S FOLLOW MY STEPS TO MAKE HAREESA/ ALEESA/ HALEEM AND YOU CAN ENJOY WITH YOUR LOVED ONES.

INGREDIENTS

WHEAT( WHOLE ) - 1 CUP

CHICKEN WITH BONE - 400 grm

ONION - 1 MEDIUM

GARLIC CLOVES - 5

SALT 

WATER 

CINNAMON STICK - 2 SMALL

CARDAMOM - 5

CLOVES - 4

COCONUT MILK -1 CUP

FOR GARNISHING

ONION - 1 (FRIED)

CASHEW - 10 - 15

RAISIN - 10 - 15

 GHEE - 2 tbsp

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             COURSE : STARTER

             CUISINE : KANNUR (MALABAR)

             COOK TIME : 45 min

              SERVINGS : 4 

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PREPARATION

STEP 1

WASH AND SOAK 1 CUP OF WHOLE WHEAT FOR 6 - 8 HOURS .

STEP 2

TAKE A PRESSURE COOKER , ADD SOAKED WHOLE WHEAT , CHOPPED ONION , CRUSHED GARLIC, WHOLE SPICES , AND CHICKEN .

STEP 3

ADD 1 CUP COCONUT MILK , ENOUGH WATER AND SALT.  CLOSE THE PRESSURE COOKER AND ALLOW IT TO COOK IN A LOW FLAME.

STEP 4

WAIT FOR 5 WHISTLE . SWITCH OFF THE FLAME AND KEEP ASIDE FOR 5 MINUTES. THEN OPEN THE PRESSURE COOKER AND CHECK THE WATER LEVEL. IF THE WATER LEVEL IS REDUCED, ADD ENOUGH WATER AGAIN AND  LET THEM COOK FOR 5 WHISTLE IN A LOW FLAME.

STEP 5

ONCE IT COOKED , REMOVE THE BONES AND LARGE PIECES OF SPICES IN THE PRESSURE COOKER.

STEP 6

TAKE A BLENDER OR FOOD PROCESSOR, ADD THE COOKED WHEAT AND CHICKEN( boneless piece). MASH OR BLEND WELL UNTIL THE CHICKEN PIECES ARE MIXED WELL WITH COOKED WHEAT .TRANSFER IT TO THAT PRESSURE COOKED AGAIN AND MAKE A THICK CREAMY GRAVY TEXTURE IN A MEDIUM FLAME. SWITCH OFF THE FLAME AND KEEP ASIDE.

STEP 7

HEAT GHEE IN ANOTHER PAN, ROAST CASHEW , RAISINS AND SLICED ONION .

STEP 8

TRANSFER THE HAREESA OR ALEESA TO A SERVING BOWL AND GARNISH IT WITH FRIED ONION , CASHEWS AND RAISIN.

HOT HAREESA / ALEESA WITH SUGAR IS A BEST COMBINATION TO EAT.

THE TASTY AND HEALTHY HAREESA OR  ALEESA IS READY.

ENJOY....