chicken from the bones and shred. Steam till soft and grind to a fine paste. Prepare a soup from the chicken bones. Cook the wheat in chicken soup till very soft. Then mash to a smooth paste. Grind the onions, chillies, ginger and garlic to a piste. Heat the ghee and fry the onion paste, sprinkling a little milk now and then till the ghee floats to the ton. Now add the chicken and fry to a red color. Mix in the spices, salt, nuts and wheat and cook over a slow fire till the gravy leaves the sides of the vessel. Remove into a serving dish and squeeze the juice of a whole lime on top. Cut the other lemon into thin slices and garnish the haleem, along with green onions and coriander leaves. Serve hot.