Combine all the ingredients in a pressure cooker and mix well.

Pressure cook for three whistles and then leave it on low flame for around 30 minutes.

Switch off and allow the pressure to go by itself.

Open the cooker, discard the cinnamon pieces.

Pull out the chicken and shred the meat. Discard the bone and add the meat back into the aleesa. Once slightly cooled, using a hand blender, blend the aleesa till slightly mashed up.

Serve warm with any spicy non-vegetarian curry!