1. Cut the chicken| Cut the chicken into 12 pieces and set aside. 2. Wash and soak the grains| Wash ½ kg wheat and 1 cup gram lentils with lukewarm water. Soak them in water as required. 3. Cook the wheat| Drain the soaked wheat and boil it with fresh water. Add 1 tablespoon Rabi Cooking Oil and mix with a wooden spoon. Once it starts boiling, add a pinch of baking soda. 4. Cook and blend the lentils| Boil the gram lentils separately until soft. Blend them into a smooth paste. 5. Cook the chicken mixture| In a pan, add: Chicken pieces Chopped onions 3 cups of water Ginger-garlic paste Chili powder, turmeric, salt All-spice mixture 1 cup Rabi Cooking Oil Cook everything well until the water dries. 6. Add yogurt & wheat| Add 1 cup yogurt and then add the boiled wheat (with a little water). Cook on low flame until it starts to thicken. Place the pan on a hot griddle (tawa) and let it simmer on low heat. 7. Prepare the fried onions (tarka)| Heat 2 cups of Rabi Cooking Oil in a pan. Add 4 chopped onions and fry until golden brown. Remove and place them on paper to turn crispy. 8. Serve the Haleem| Pour the Haleem into a serving bowl and top with: Crispy fried onions Chopped coriander Fresh mint Green chilies Ginger juliennes Roasted cumin & all-spice powder| Serve hot with naan or Afghani naan.

1 ½ kg Chicken | 1/2 kg Wheat | 1 cup Gram lentil | 1 cup Yogurt | 1 cup Rabi Banaspati | a pinch Baking soda | 3 Onion chopped | 1 tsp Turmeric | 1 tsp All spice | 1 tbsp Ginger garlic paste | 1 tbsp Chili powder | to taste Salt | For Serving | Mint leaves chopped (1 bunch) | Coriander leaves chopped (1 bunch) | Rabi Banaspati (2 cup) | Onion 4 | Green chilies chopped 8 | Lemons 5 | Ginger julienne 3 tbsp | All spice 3 tbsp | Roasted & ground cumin 3 tbsp |