Chicken Haleem

Combine all lentils and wheat grain wash and soak for overnight.

Take soaked lentils in a large bottomed pot.

Add salt ginger garlic paste and green chilli paste and water.

The level of water should be 3 inches above the lentils.

Cook for 2 hours low flame and cover the lid.

When grain are soft and add 2 cup water and to bring grain to room temperature then blend with blender.

Dry roast all spices in a pan and ground into fine powder.

Fry oinon in oil until golden brown. Work in two batches.

In other pot take chicken add oil of remaining from fried oinon.

Fry the chicken add 1 cup water, grounded whole spices, salt,red chilli powder, turmeric powder.

Cover the pot and cook chicken on low heat, until tender.

Remove chicken from gravy and let it cool and shredded the chicken

Add shredded chicken to lentil pot.

Keep stirring wheat, lentil and chicken mixture with wooden spoon for at least 20 minutes until sticky. (Take a taste before tarka and you may adjust spices.)

Heat oil in a pan add red chilli whole and zeera add to haleem pot.

Serve hot with naan and garnishing.