First mix boneless chicken and salt. Keep it for sometime. Then take a vessel put marinated boneless chicken, shahi zeera, cloves, cardamom, cinnamon stick, black peppercorns, bay leaf and chopped onion. Boil at slow flame. As chicken is cooked and stock is ready, strain and collect the stock.
Next take a pan and dry roast the broken wheat. As you get a nice aroma, add boiled water and let it cook.

After 15 minutes add some more boiled water, continue cooking. Side by side shred the cooked chicken pieces and keep aside.

As the broken wheat has been cooked a bit and become softer, add the prepared chicken stock and shreded chicken pieces.

Add black pepper powder and mix. Continue cooking till the broken wheat has become very soft and totally cooked. Now add some butter and mix.
It's almost done. Now to get a smooth texture, you need to wait and let it cool a bit. Use a hand blender and blend...a smooth hareesa is ready.. cook it for sometime. Check the consistency, add water or chicken stock and adjust to a porridge consistency. Switch the flame off.

Now transfer the hot Hareesa to the serving dish.
Put butter and serve...

You can make a variation in it too...
As you have blended the Hareesa, keep it aside.
Now place a pan, heat it with ghee/ butter. Keep heat low. Add finely chopped onion and saute till brownish. Next add chicken masala and mix. Now add the blended harisa into the tadka and mix well. Check consistency and cook for a minute or two. Switch the flame off, transfer into a serving dish. Garnish with coriander leaves. You can also garnish with birista and dry fruits.