Fry onions in oil until golden brown, set aside and reserve oil.
Add in water, meat, chilies, ginger garlic paste, and ground toasted spices and cook until meat is tender.
Meanwhile, cook lentils in separate pot until tender
Grind wheat and barley into a powder. Let that powder soak in water for at least 40 mins to an hour.
Once meat is tender and bones have been removed, add in cilantro, mint, and rice to the broth. Cook for ten minutes or until rice is tender.
Add in barley and wheat powder. Let that come to a boil and cook for another 30 mins. Add water if it’s too thick.
Add in rose petals, ground almonds, and cooked dal a little at a time and start “ghoting” until the Haleem is sticky. Salt to taste.
Add in oil, ghee and cream and continue to pound until Haleem is stringy.
Garnish with fresh mint, cilantro, cashews, fried onions and ghee.