Clean and slice chicken pieces and put them in a mixing bowl.

Add salt, turmeric powder, garam masala powder, red chilli powder, curd, coriander and mint leaves. Mix all ingredients and marinate for 1 hour.

Clean and soak wheat grains for ½ hour by adding 2 glasses of water.

Heat little oil in a pressure cooker and add cloves, green cardamoms, cinnamon sticks, star anise, saijeera, onions and ginger garlic paste.

Saute for a while and add the marinated chicken. Cook for a while and add little water to pressure cook.

At high temperature pressure cook for 6-8 whistle blows so that chicken turns soft.

Dry roast yellow lentils, chana dal, urad dal and split moong dal till they turn crisp.

In a pressure cooker, add soaked dal, dry roast lentils, 3 glass water, turmeric powder and oil.

Cook for 30 minutes. Meanwhile, heat oil and deep fry onion slices to golden brown color. Drain excess oil and transfer to another bowl.

Open the lid and transfer chicken stock to another bowl and mash chicken to the maximum.

Similarly, mash dal if necessary and put chicken along with its stock in dal mix.

Add mint leaves and coriander leaves and mix.

Sprinkle garam masala powder, salt as per your taste, black pepper and mix well. Cook on low flame.

Meanwhile roast cashews by adding little ghee till they turn their color to a golden brown.

Garnish Hyderabadi Chicken Haleem Recipe with cashews along with ghee and fried onions. Serve hot.