Put together daals, broken wheat and Rice. Wash them thoroughly.
Add water, little salt and Turmeric Powder. Pressure cook them till they are soft.
Mash them all together.
Roast spices ….cloves, cardamoms, cinnamon, caraway seeds, black pepper corns, red chili flakes, mace and cumin seeds.
Grind the spices to a powder.
In a cooking pot, add 1/4 cup Ghee, add sliced onions and fry until golden brown.
Once the Onions turn brown, take half out to garnish later and add ginger garlic paste and saute well.
Add the chicken to the the pan and cook for 10 minutes.
Add fresh coriander leaves, mint leaves, green chilies, mix well.
Add the ground spice powder. Mix well. Add half a cup of water and let everything come to a boil. At this point you can take the chicken pieces out and take the meat off the bone. Shred the meat a little and add both shredded meat of chicken and the chicken bones back to the cooking pot.
Add beaten yogurt, mix and cook for 5 minutes on low flame.
Add the blended paste of daals and broken wheat and also the blended paste of mutton into it. Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly. Add the remaining 1/4 cup ghee all over and mix. Add little more salt if required.
Cover the lid and cook it for about 20-30 minutes on low flame.
Remove the lid and give a mix. Switch off the flame. Add the fried onions kept aside to the Haleem,
Haleem is ready to serve.
Serve haleem in bowls. Add deep fried onions, further garnish with coriander leaves, mint leaves, lemon slices, onion rings and serve hot.