There were many Malabari people shops and hotels in Karachi during my childhood. Malabari were good and soft spoken people. They were religious and their names were like Abu Bakara, Omar, Muhammad Bhai. I am happy to cook their Ramadan dish Aleesa, it is an infusion dish of Arabian and Malabar cuisine.
Ingredients:
Procedure:
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| Aleesa |
- Wheat 1/2 kg
- Boneless Chicken 1/2 kg
- Onion chopped 1-2 medium-size
- Oil 1 tablespoon
- Garlic crushed 2 teaspoon
- Salt to taste
- Cinnamon sticks 2-4
- Cloves whole 5-6
- Cardamom Green 2
- Coconut milk 1 can (regular size)
- Cashew nut (Kajoo) slightly fry in oil 10-15 pieces
- Fried onion 2 tablespoon
- Raisin 1slightly fry in oil tablespoon
Procedure:
- In a pan take 3-4 glass water.
- Add wheat, chicken, onion, oil, garlic, salt, cinnamon, cloves and cardamom.
- Cook on low flame till wheat and chicken are tender. (3-4 hours).
- Check and stir occasionally.
- When wheat is tender coarsely mash the contents.
- Add coconut milk and cook for 5-10 more minutes on low flame.
- Garnish with Kajoo, raisin and fried onion.
- Delicious Aleesa s ready.
- Serve on Sehar or Iftar during Ramadan.
