MURG MUSALLAM

MURG MUSALLAM

Murg Musallam means whole chicken. The dish was popular among the royal Kitchen. Murg Musallam may look like a lot of work but the end result is SO worth it!

Ingredient

For Stuffing

Whole Chicken -1

Onion - 3 finely chopped

Salt to taste

Garlic-Ginger paste -2 Tbsp

Lamb Mince -1 cup

Mint leaves -1/2 cup chopped

Coriander leaves -1/2 cup chopped

Red Chili powder -2 Tsp

Garam masala powder - 1/2 Tsp

Eggs (boiled) -2

For Gravy

Almonds -15

Cashew Nuts -10

Poppy seeds -1 Tbsp

Black Cumin - 2 Tsp

Turmeric powder - 1 Tsp

Coriander powder - 1/2 Tsp

Cumin powder - 1/2 Tsp

Garam masala powder -1/2 Tsp

Tomatoes - 2 (chopped)

Yogurt -1 cup

For Rice Pulao

Sugar -1/2 Tsp

Raisins - 1 Tbsp

Green Peas - 1 cup

Carrot - 1/2 cup

Lime juice -1 Tsp

Rice - 1 cup

Water - 2 cups

Saffron - 1/2 pinch soak in warm milk

Oil - 5 Tbsp

Ghee - 2 Tbsp

Pepper powder - 1/2 Tsp

Method

1. Heat 3 tbs Oil in a pan and add 1 chopped Onions,pinch Salt and saute it.

2. Add 1 tbs Ginger-Garlic paste, Coriander leaves, Mint leaves, Lamb mince and saute it.

3. Add 1 tsp Red chili powder, Garam masala and cook it and transfer it into a plate and add boiled Eggs.

4. Place the pan and add Almonds, Cashew Nut, 1 tsp Black Cumin seeds, salt, Poppy seeds and dry roast it on low flame and transfer it into a blender and blend it to a smooth paste.

5. Take the skin less Chicken and Slit it.

6. Stuff the Mince and Egg mixture inside the Chicken and tie the Chicken along with Legs with the thread.

7. Sprinkle the little Salt and Red chili powder and spread it on Chicken.

8. Heat 4 tbs Oil in a pan and add 1 chopped Onions and stir it till it gets golden brown.

9. Add 1 tbs Ginger-Garlic paste saute it until the Oil release.

10. Add Turmeric powder, Coriander powder, Cumin powder, Garam masala, Tomatoes, 1 tsp Red chili powder and cook it until the Tomatoes are cooked .

11. Now add Poppy seeds,Almonds & Cashews mixture paste and cook it.

12. Then add Yogurt and mix thoroughly and place the stuffed Chicken in to the gravy make sure keep the Breast part downside in the gravy and place the lid cook it for 30 mins.

13. For every 3 mins stir it and after 20 mins rotate the chicken and add Pepper powder and place the lid and cook for another 10 mins.

14. Soak the Rice for 30 mins and strain the water.

15. Heat Ghee in another pan and add Cinnamon stick, 1 tsp Black Cumin seeds, 1 Onion slices , Salt, Sugar, Raisins and stir it.

16. Add Carrot and cook it and add Water and boil it.

17. Check for seasoning and add Lemon juice.

18. Now add Rice and cook it and add saffron mixture.

19. Take the serving plate and place the rice and place the cooked Chicken on a top ,remove the thread before serving .

Now the Murg Musallam along with Rice Pulao is ready to serve hot.