In a pot add chicken, water, onion, garlic cloves, salt and heat it. Cover and boil until chicken is fully done. Remove the chicken and shred it. Reserve the stock for later use

In a grinder add star anise, cumin seeds, cloves, mace, cinnamon sticks, fennel seeds, red chili flakes, black cardamom, red chili powder, coriander powder, turmeric powder, salt and grind well into fine powder. Set aside.

In a bowl add chicken mince, onion, green chilies, green coriander, ginger garlic paste, red chili powder, salt, cumin powder, and coriander powder and mix it well.

Make small finger-like kabab shapes from the prepared mince mixture.

Now fry them until golden brown from each side and fully done. Your Chicken Kabab are ready. Set aside.

In a heated pot add mung beans, soaked rice, soaked wheat oats and cover and cook until they are fully done.

Now blend it well and add chicken stock. Give it a good mix.

Add boiled and shredded chicken, prepared masala and cook for 2-3 mins over low flame. Add chicken kabab and cook for a minute. Set aside.

In a pot heat water, add baking soda and bring it to a boil. Add spinach and boil for 7-8 mins.

Now transfer the spinach into chilled water and soak for 1-2 mins. Add this soaked spinach into blender and blend it well. In a pan heat ghee and add blended spinach. Cook for 1-2 mins.

Add this prepared Palak Tarka into Hareesa and Your Chicken Hareesa is ready.