Murgh Musallam

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Murgh Musallam

Description

Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 25 Min

Total Time : 4 Hr 25 Min

Ingredients

Serves : 4
  • 1 nos for chicken marination : whole chicken


  • 3/4 cups curd


  • 1 tsp salt


  • 1 tbsp ginger garlic paste


  • 1 tsp red chilli powder


  • 1 tsp corriender powder


  • 1/2 tsp turmeric powder


  • 1/2 tsp cumin powder


  • 1/2 tsp syah (white) jeera powder


  • 1/2 tsp garam masala


  • 3/4 tsp kashmiri mirch powder


  • 1 tbsp lemon juice


  • 4-5 drop kewra and rose essence


  • 1/2 tsp saffron


  • 2 cups for rice: basmati rice


  • 1 nos bay leaf


  • 1 nos cinnamon stick


  • 1 nos black cardamom


  • 1/2 tsp salt


  • 12-15 nos for coating masala : almond


  • 12-15 nos cashew


  • 1 tbsp khuskhus


  • 2 tbsp brown onion


  • 1/4 cups curd


  • 1/4 tsp salt


  • 1 cups for filling :already prepare fry potato french fries


  • 2 nos boiled egg


  • 2 cups for fry :oil


  • 1 tbsp sesame seeds


  • 2 tbsp for serving: brown onion


  • 1 tbsp fresh chopped corriender


  • 2 nos lemon wedges

Directions

  • TAKE 2 CUP BASMATI RICE WASHED AND SOAKED IT FOR 2 HOURS
  • TAKE 1 WHOLE CHICKEN AND MAKE DEEP CUT OVER IT
  • NOW ADD 3/4 CUP CURD AND 1 TSP SALT IN THIS
  • 1 TBSP GINGER GARLIC PASTE AND 1 TSP RED CHILLI POWDER
  • 1 TSP CORRIENDER AND 1/2 TSP TUMERIC POWDER
  • ADD 1/2 TSP CUMIN AND 1/2 TSP SYAH JEERA POWDER
  • 1/2 TSP GARAM MASALA AND 3/4 TSP KASHMIRI MIRCH POWDER
  • 1 TBSP LEMON JUICE AND MIX
  • NOW ADD FEW DROPS KEWRA AND ROSE WATER
  • ADD FEW STRINGS SAFFRON NOW MIX NICELY AND COVER IT AND KEEP ASIDE FOR 4 HOURS FOR MARINATE
  • FOR COATING MASALA, TAKE 12 TO 15 ALMONDS AND CASHEW IN A MIXER JAR
  • ADD 1 TBSP KHUSKHUS AND 2 TBSP BROWN ONION,ADD 1 TBSP MILK,AND MAKE FINE SMOOTH PASTE OF IT
  • FOR RICE , ADD 1 BAY LEAF, 1 CINNAMON AND 1 BLACK CARDAMOM IN WATER, AND ADD SALT ACCORDING TO TASTE BRING TO BOIL
  • WHEN WATER BOIL, ADD SOAKED RICE IN IT
  • WHEN DONE STRAIN IT AND KEEP ASIDE IT
  • NOW FILLED THE RICE IN MARINATE CHICKEN,FILLED SOME ALREADY PREPARED FRY POTATOS OR FRENCH FRIES AND 1 BOILED EGG
  • NOW TIE TIGHTLY WITH THREAD, CLOSE THE OPEN PART WITH SKEVERS
  • HEAT 2 CUP OIL IN DEEP PAN AND LEFT IT IN HOT OIL FOR FRY
  • WHEN ONE SIDE DONE CHANGE THE SIDE
  • WHEN IT'S GOES TO DONE SPRINKLE SOME SESAME SEEDS
  • NOW TRANSFER IN PLATE
  • REMOVE EXCESS OIL FROM SAME PAN AND ADD REMAINING MARINATE MASALA
  • AND ADD PREPARED GRIND PASTE, ADD SOME SALT
  • FINALLY ADD 1/4 CUP CURD AND STIR
  • WHEN MASALA DONE ADD FRY WHOLE CHICKEN AND COOK FOR 4 TO 5 MINUTES IN IT
  • TRANSFER IN A SERVING PLATE WITH REMANING COOKED RICE COAT ALL SIDE OF CHICKEN WITH REMANING MASALA
  • SERVE WITH SOME BROWN ONION AND CHOPPED CORRIENDER AND WITH LEMON