Ingredients:

1 cup wheat, skinless ( kuthiya gothambu )

400 gm boneless chicken, cut into pieces

1 1/2 tsp chilli powder

1/4 tsp turmeric powder

salt to taste

1 onion, chopped

5 green chillies

8 garlic cloves

small piece ginger

1 onion, sliced

1 tomato, chopped

1 1/2 cup coconut milk

1/2 tsp garam masala

2 shallots, sliced

few cashew nuts

2 tbsp ghee

1 tbsp coriander leaves, chopped

Preparation:

1. Soak wheat in water for 6 hours or overnight.
2. Clean chicken pieces and marinate it with 1 1/2 tsp chilli powder, 1/4 tsp turmeric powder and salt and keep it aside.
3. In a pressure cooker, add wheat, 1 chopped onion, salt and 5-6 cups of water and cook at high flame for 1 whistle.
4. Then reduce the flame to low and pressure cook till the wheat gets completely cooked. The wheat must be cooked well till very soft.
5. Crush green chillies, garlic and ginger together and keep it aside.
6. Heat oil in a pan and fry the marinated chicken, shred it and keep it aside.
7. In the same pan, add 1 sliced onion and little salt and saute well.
8. Add chopped tomatoes and cook well till soft.
9. Add crushed mixture and mix well till the raw smell goes.
10. Then add shredded chicken into this and mix well.
11. Now grind the cooked wheat with a blender or hand blender and add and mix everything well and allow it to boil.
12. Then add coconut milk and stir it well. Add garam masala and mix well.
13. If the mixture is too thick, add a cup of hot water and bring it to a boil. Adjust the salt and switch off the flame.
14. Heat ghee in a small pan and add sliced shallots and cashew nuts and fry till it turns golden brown.
15. Pour it over the prepared aleesa and garnish with some chopped coriander leaves...Serve warm...

Recipe Source: taste_of_foodiesss (Instagram)