Chicken And Wheat Porridge
Ingredients
500 gm white wheat
250 gm boneless chicken
2 medium sized onions, chopped
5 cm stick cinnamon, broken into pieces
1 1/2 tsp salt
4 tsp + 6 tsp ghee
1 heaped tsp cashewnuts
10 shallots .chopped
Method
1. Wash wheat and chicken, and drain. Cut chicken into 1 cm pieces.
2. Place wheat, chicken, onions, cinnamon, salt, 4 tsp ghee and 5 liter water in a heavy - based pan cook, stirring frequently, for about 40 minutes till wheat is well cooked and soft, water has evaporated.Transfer to a wide platter.
3. Heat 6 tsp ghee in a pan, add sultans and fry till they puff up. Remove from pan, drain and set aside. Add cashew nuts and fry till golden brown. Remove from pan, drain and set aside. Add shallots to pan and fry till brown.
4. Make a shallow depression in the center of the alisa and pour in the ghee and fried shallots. Garnish with reserved sultans and cashewnuts.
5. Serve the alisa with sugar sprinkled on it.
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