Start with marinating mutton with 1 tsp salt and yogurt and keep it aside.

Soak all the lentils (channa, udad,masoor, mung, oats, daliya (Cracked wheat) in water and keep it aside.

Fry half of the onion till it gets brown and crispy.

In a mixer grinder grind together half quantity of cloves,blackpepper, cardamon and cinnamon(you can also use garam masala instead). Now add all the sesame seeds, almonds, jeera (cumin seeds) and make a fine paste.

Now in a cooker take two tablespoon of ghee and rest of the spices(cardamon,cinnamon,black pepper and cloves) and roast for one minute.

Add ginger garlic paste and cook till for some time.

Now add remaining onions, green chili and a pinch of salt and keep cooking till onions become soft.

Add turmeric and put the marinated meat.

Cook the meat for sometime steering from time to time and then add around 2 cups of water close the cooker lid and cook it for 1 hour on low flame till the meat become tender and starts to fall from the bones.

In another cooker take 1 tbsp of ghee and roast the grinded masala that we made earlier.

To this add the soaked lentils and add 2 cups of water and pressure cook for 20 mins on low flame. (adjust the time so that the lentils are cooked completely)

Mash the lentils with masher or spoon and add coriander, mint and rose petals.

Now add the meat and continue mashing. (I used a hand blender to mash every thing but you can use a masher to do it)

keep cooking the haleem for 20-25 min till you get slightly slimy sticky porridge like consistency.(everything should be Note:Mashed up properly , the meat should completely melt away in strings

Now add half of fried onions and mix.Taste and check the seasoning.

Serve the haleem hot with 1 tbsp of ghee, little fried onions and lime wedge on top.