Chicken Haleem

Ingredients
Chicken boneless 1 kg
Ginger garlic paste 2 tbsp
Brown onion 1/2 cup
Turmeric powder 1 tbsp
Red chili powder 3 tbsp
Salt 2 tbsp
Coriander powder 1 tbsp
All spice 1 tbsp
Yogurt 1 cup
Oil 1/4 cup
Wheat 1/2 kg
Split Bengal gram 1 cup
Green gram 1/4 cup
Red lentils 1/4 cup
Pigeon peas 1/4 cup
White lentils 1/4 cup
Rice 1 cup
Garnish:
Sliced ginger
Garam masala powder
Coriander leaves
Chopped green chillies
Lemon wedges

Method
Soak wheat overnight. Rinse thoroughly in the morning. Cook this wheat with 12 cups of water so much so that it is tender and thick. Cook split Bengal gram, green gram, red lentils, white lentils, black lentils and rice together until all of them are tender. Blend well and keep aside. Heat oil in a pan, and sauté ginger garlic paste. Add red chili powder, turmeric powder and coriander powder. Add brown onion, yogurt and salt. Sauté. Add little water and boneless chicken and cook till tender. When done, mash chicken very well.
Mix chicken mixture and blended wheat and daal mixture, cook and keep mixing haleem at the same time. Heat up oil for tarka and fry sliced onion till golden brown.
Pour this over haleem and garnish with sliced ginger, garam masala and fresh coriander leaves and serve with lemon wedges.