Mutton Aleesa

Mutton Aleesa and its vegetarian and non-vegetarian variants are usually served during special occassions and celebrations in Malabar. Like many other Malabar dishes, Aleesa is influenced by Arabian dishes, and served with Biryani for marriages, Iftar etc and also served as a starter.

Ingredients for Mutton Aleesa:

1. Wheat – 1.5 cups

2. Coconut milk – 1 cup

    Water – 2 cups

    Cinnamon – 2 big spoons

    Onion – 1, chopped fine

    Salt – For taste

3. Mutton – ½ kg, cut into pieces

   Onions – 2 big, chopped

   Green chillies – 3, chopped

   Ginger-garlic paste – 1 big spoon

   Tomato – 1, chopped fine

   Chilli powder – 2 small spoons

   Turmeric powder – ½ small spoon

   Salt – For taste

4. Boiled ater – ½ cup

5. Ghee – 2 big spoons

6. Onion – 1, chopped

7. Coriander leaves – To decorate

How to prepare Mutton Aleesa?

1. Wash wheat and soak for 8 hours.

2. Drain excess water, add ingredients no: 2 and cook using a pressure cooker.

3. After 3 whistles, reduce flame and cook in low flame for 40-50 minutes.

4. Take ingredients no: 3 in a small pressure cooker and add ½ cup boiling water.

5. Close the lid and cook the mutton.

6. After first whistle, reduce the flame and cook for 10 minutes.

7. When pressure drops to zero open the lid and separate flesh from bones.

8. Heat ghee in a pan and deep fry onions till they turn golden brown colour.

9. Open the pressure cooker used to cook the wheat.

10. Remove cinnamon pieces and using a spatula, smash cooked wheat well.

11. Add mutton pieces and gravy (after removing bones) and boil for 10 minutes.

12. When the mixture thickens put off the flame.

13. Transfer Mutton Aleesa to a serving bowl.

14. Sprinkle coriander leaves and also ghee along with fried onions.

Courtesy: Vanitha Magazine July 15-31, 2015 

A few more delicious Biryani recipes for you. Here is the page link. Click on the images in the gallery to read.