MURG MUSSALAM

Prep time : 20 mins

Cook time : 45 mins

Total time : 45 mins

Author :Vahchef

Main Ingredient : Chicken

(69 ratings)

100 reviews so far

Servings : 2 persons

Published date : February 16, 2019

Ingredients used in MURG MUSSALAM

Method:

Preparation of stuffing:

• Heat 3 tablespoons of oil in a pan, add chopped onions, little salt and saute it till onions are light brown in color.
• Now, add 1 tablespoon of ginger garlic paste to it, saute it till raw flavors are gone then add choppedcoriander leaves, mint leaves, lamb mince and saute it.
• Then add 1 teaspoon of red chilli powder, garam masala powder to the above pan, cook it well and transfer it into a plate and place eggs on top.
• Dry roast soaked and skin removed almonds, cashew nuts, shahi jeera,salt, poppy seeds in sequential order on slow flame and grind it to a smooth paste in blender.
• Take the skinless chicken (soak chicken overnight in salt water) and give gashes to it.
• Stuff the minced mutton and egg mixture inside the chicken and tie the chicken along with legs with a thread.
• Sprinkle the little salt, red chilli powder and spread it on chicken.

Preparation of gravy:

• Heat 4 tablespoons of oil in a pan, add chopped onions, little salt and saute it till they are slightly colored.
• Add 1 tablespoon of ginger garlic paste to the above pan and saute it until the raw flavour is gone.
• Then season it with turmeric powder, coriander powder, cumin powder, garam masala, chopped tomatoes, red chilli powder and cook it until the tomatoes are mashed.
• Now add almond and poppy seeds paste and cook it till oil ozzes out of the gravy.
• Then add yogurt, mix thoroughly and place the chicken with breast part downside in the pan and cook with closed lid.
• For every 3 minutes stir it and after 20 minutes rotate the chicken and add pepper powder , pour gravy on top of the chicken and cook on another side by turning upside down with closed lid for another 10 minutes.

Preparation of pulav:

• Soak the rice for 30 minutes and strain the water.
• Heat ghee in another pan, add cinnamon stick, shahi jeera, onion slices, saute it. Then add salt, sugar, raisins and saute it for another minute.
• Add carrot to the above pan, cook it and add water and boil it. Check for seasoning, add salt and lime juice.
• Now add rice and cook it. Flavor with saffron water.
• At last, take the serving plate, place the rice and spread on the plate to the edges, in the middle, add cooked chicken by removing threads.

Now the murgh musallam along with rice is ready to serve.