Kerala Wheat Porridge | Easy Recipe

Instructions

1. 1. First, cook the chicken until tender and set aside for later use.
2. 2. Grate the coconut and extract thick, second, and third press coconut milk.
3. 3. Rinse the wheat berries thoroughly and cook in a pressure cooker with the third coconut milk for 15-20 minutes, or until they become soft and mushy.
4. 4. Pour in the chicken broth to the cooked wheat and bring to a gentle boil. Season with salt to taste.
5. 5. Shred the cooked chicken and add it to the porridge along with the second coconut milk. Boil well. (Optional: Enhance the flavor with a pinch of cumin seeds and finely chopped shallots).
6. 6. Gently stir in the first coconut milk and heat until it just begins to simmer, then remove from the heat.
7. 7. Finally, fry chopped shallots in ghee until golden brown and crispy, then sprinkle over the delicious wheat porridge.