Wash and soak the whole wheat overnight, minimum 8 hours.

Heat coconut oil in a pressure cooker, fry the fennel seeds for a few moments.

Add in the onions and green chillies and cook till it becomes soft. Add the ginger garlic paste and cook for a couple of minutes.

Add in the tomatoes and cook till it gets mashed up.

Now add in the chicken masala powder and the chicken and mix well. Leave it on low flame for 5 minutes.

Now add in the coconut milk, water, drained whole wheat and the cinnamon. Give a good mix. Adjust seasoning at this stage.

Close the lid of the pressure cooker and cook for 5-6 whistles on high flame, and then lower the flame and cook for 15 minutes.

Switch off and let the pressure go by itself.

Open the lid, fish out the cinnamon. Take out the bones that can be found at the top.

Sprinkle the garam masala powder and mix well.

Using a hand blender, blend the mixture till smooth.

Heat ghee and fry the onions till browned. Top it on the aleesa along with some coriander leaves and serve hot!