Soak all the grains overnight.

Next day, cook grains with 1/2 tsp turmeric and salt till tender.

Heat oil and bay leaves together.

Add in chicken and fry till it changes colour.

Mix in ginger, garlic and all the spices and stir well.

Add in water and cook till chicken is tender.

Discard the bay leaves.

Shred the chicken.

Blend the grain mixture.

Add chicken along with the gravy and a cup of water to the lentil mixture.

Let it cool for 5+7 minutes and keep it aside.

Heat oil in another pan.

Add in whole spices and onion.

Fry till onion is light golden.

Mix in tomato and spices.

Mix in yoghurt.

Add in chickpeas and stir well.

Mix in tamarind and plums.

Cook covered on low flame for 5-7 minutes.

Boil rice with all the ingredients.

Layer chickpeas, topping and rice together.

Cook covered on low flame for 15 minutes.

Serve rice and haleem together along with topping.