First, take all ingredients together to make grains and lentils mixture. In a bowl, put broken Wheat along with Barley.

Add Moong Dal skinless, Masoor Dal, Chana Dal, Urad Dal skinless and Pumpkin seeds. Wash and rinse thoroughly with water so as to remove any dirt may present in the Dal.
Note - Add almonds or cashew nuts with lentils and grains. I substituted it with Pumpkin seeds.

Drain water, again wash and soak in water for atleast 1 hour.
Tip: - Better to soak dal for 2 to 3 hours.
- During soaking time, prepare other ingredients required to make haleem.

After 1 hour, the mixture will get fluffy. Take a heavy bottom pan. Put all the ingredients in it and bring it to boil for medium high flame until the ingredients get throughly cooked and they turn tender and soft.

Once the ingredients get fully cooked, allow them to come at room temperature. In a blender jar, pour this dal and grains mixture to blend.

Prepare ingredients for chicken marination. In a blender jar, put cumin seeds, peppercorns and dried red chillies, cloves, black cardamoms and star anise together.

Wash Chicken peices throughly with water. Chicken peices should be clean and washed properly.
Note - I used chicken with bones but can be made with boneless chicken or any other meat.

Heat oil in a pan. Add 1 sliced Onion and fry until it changes its color to little brown on low medium heat. Transfer it to plate and keep aside to garnish at the end.

In a big paranth, put chicken peices to marinate. Add salt, ginger garlic paste and rest of the spices.

Add Turmeric powder, coriander powder and prepared dry spices mixture along with curd.

Heat ghee in a pressure cooker. Add cardamoms, black peppercorns, clove, cinnamon stick and cumin seeds to the ghee.
Note - Homemade ghee is used in the recipe but you may use oil to prepare it.

Add Chopped onions once all the spices turns aromatic. Add chopped green chillies. Roast onions on low flame until they begin to change its color slightly, Add marinated chicken peices in it.
Note - Do not roast onions completely.

Mix well and roast on high flame for atleast 15 minutes. The more the chicken will be roasted, the better will be the taste.

Once the chicken seems to be roasted well, add chopped mint and roughly chopped coriander leaves. This will enhance the flavor.Mix well throughly.

Add other spices like Turmeric powder and red chilli powder. Add water as required to pressure cook or over boil chicken.

Open the pressure cooker to see if it is completely cooked. The oil seems separated and floating on the upper surface. Take 1 tablespoon from it to use for garnishing.

Transfer to bowl and keep aside. The chicken should be cooked in such a way that it just melts in mouth. Check the softness with the help of a spoon or fork.

Chicken seems completely cooked because it is already separated from the bones. Discard all left over bones from the chicken.

Add remaining chicken in a kadhai on a low medium flame and begin to mash it with the help of wooden churner until it turns Reshedaar. It should be in a good separated reshedaar consistency. This reshedaar texture is the main highlight of the dish. Add prepared Dal mixture in it.
Note - I used pestle for mashing as I was not having a wooden churner.

Mix well throughly both the ingredients. Again begin to mash and cook for 10 to 15 minutes until it seems completely reshedaar and in a porridge consistency.
Note - Add little water if required or if the haleem looks very thick.

Chicken Haleem is ready to serve. Transfer to serving bowl. Add Fried onion for garnishing.

Add separated oil at the top that was kept for garnishing or a teaspoon of ghee.

Garnished it with fresh coriander leaves.