Debone the chicken
and cut into thin slices. Boil sufficient water in a deep non-stick pan, add chicken and cook till soft, drain and grind to a fine paste.
Boil sufficient water in
another deep non-stick pan, add the chicken bones and boil for 30 minutes. Strain into another deep non-stick pan.
Drain and add wheat
to the chicken stock and cook till very soft. Strain and mash to a smooth paste.
Grind onion, green
chillies, ginger and garlic to a fine paste in a blender.
Heat ghee in yet
another non-stick pan, add the onion paste and saute, sprinkling a little milk now and then, till the ghee floats to the top.
almonds, cashewnuts, pistachios and walnuts till light golden in a shallow non-stick pan. Cool and pound to a coarse powder in a mortar-pestle.
Add the chicken paste
to the onion paste and saute till the mixture turns golden. Add garam masala powder, turmeric powder, red chilli powder, salt and nut powder and wheat paste and saute on low heat till the mixture leaves the sides of the pan.
Transfer into a serving
bowl and squeeze the juice of one lemon.
Cut the other lemon
into thin slices. Garnish the Haleem with lemon slices, spring onion rings and coriander leaves and serve hot.