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Murgh Musallam

Murgh Musallam

Cooking Time

Preparation Time : 240

Cook Time : 25

Total Time : 265

Ingredients

Serves 4

  • For Chicken marination : whole Chicken 1 nos

  • Curd 3/4 cups

  • Salt 1 tsp

  • Ginger garlic paste 1 tbsp

  • Red Chilli powder 1 tsp

  • corriender powder 1 tsp

  • turmeric powder 1/2 tsp

  • cumin powder 1/2 tsp

  • syah (white) Jeera powder 1/2 tsp

  • garam Masala 1/2 tsp

  • kashmiri mirch powder 3/4 tsp

  • Lemon juice 1 tbsp

  • Kewra and rose essence 4-5 drop

  • saffron 1/2 tsp

  • For Rice: basmati Rice 2 cups

  • Bay Leaf 1 nos

  • cinnamon stick 1 nos

  • black cardamom 1 nos

  • salt 1/2 tsp

  • For coating Masala : almond 12-15 nos

  • Cashew 12-15 nos

  • Khuskhus 1 tbsp

  • brown Onion 2 tbsp

  • Curd 1/4 cups

  • salt 1/4 tsp

  • For filling :already prepare fry Potato french fries 1 cups

  • Boiled Egg 2 nos

  • For fry :Oil 2 cups

  • Sesame Seeds 1 tbsp

  • For serving: brown Onion 2 tbsp

  • Fresh Chopped corriender 1 tbsp

  • lemon wedges 2 nos

Directions

  • 01

    TAKE 2 CUP BASMATI RICE WASHED AND SOAKED IT FOR 2 HOURS

  • 02

    TAKE 1 WHOLE CHICKEN AND MAKE DEEP CUT OVER IT

  • 03

    NOW ADD 3/4 CUP CURD AND 1 TSP SALT IN THIS

  • 04

    1 TBSP GINGER GARLIC PASTE AND 1 TSP RED CHILLI POWDER

  • 05

    1 TSP CORRIENDER AND 1/2 TSP TUMERIC POWDER

  • 06

    ADD 1/2 TSP CUMIN AND 1/2 TSP SYAH JEERA POWDER

  • 07

    1/2 TSP GARAM MASALA AND 3/4 TSP KASHMIRI MIRCH POWDER

  • 08

    1 TBSP LEMON JUICE AND MIX

  • 09

    NOW ADD FEW DROPS KEWRA AND ROSE WATER

  • 10

    ADD FEW STRINGS SAFFRON NOW MIX NICELY AND COVER IT AND KEEP ASIDE FOR 4 HOURS FOR MARINATE

  • 11

    FOR COATING MASALA, TAKE 12 TO 15 ALMONDS AND CASHEW IN A MIXER JAR

  • 12

    ADD 1 TBSP KHUSKHUS AND 2 TBSP BROWN ONION,ADD 1 TBSP MILK,AND MAKE FINE SMOOTH PASTE OF IT

  • 13

    FOR RICE , ADD 1 BAY LEAF, 1 CINNAMON AND 1 BLACK CARDAMOM IN WATER, AND ADD SALT ACCORDING TO TASTE BRING TO BOIL

  • 14

    WHEN WATER BOIL, ADD SOAKED RICE IN IT

  • 15

    WHEN DONE STRAIN IT AND KEEP ASIDE IT

  • 16

    NOW FILLED THE RICE IN MARINATE CHICKEN,FILLED SOME ALREADY PREPARED FRY POTATOS OR FRENCH FRIES AND 1 BOILED EGG

  • 17

    NOW TIE TIGHTLY WITH THREAD, CLOSE THE OPEN PART WITH SKEVERS

  • 18

    HEAT 2 CUP OIL IN DEEP PAN AND LEFT IT IN HOT OIL FOR FRY

  • 19

    WHEN ONE SIDE DONE CHANGE THE SIDE

  • 20

    WHEN IT'S GOES TO DONE SPRINKLE SOME SESAME SEEDS

  • 21

    NOW TRANSFER IN PLATE

  • 22

    REMOVE EXCESS OIL FROM SAME PAN AND ADD REMAINING MARINATE MASALA

  • 23

    AND ADD PREPARED GRIND PASTE, ADD SOME SALT

  • 24

    FINALLY ADD 1/4 CUP CURD AND STIR

  • 25

    WHEN MASALA DONE ADD FRY WHOLE CHICKEN AND COOK FOR 4 TO 5 MINUTES IN IT

  • 26

    TRANSFER IN A SERVING PLATE WITH REMANING COOKED RICE COAT ALL SIDE OF CHICKEN WITH REMANING MASALA

  • 27

    SERVE WITH SOME BROWN ONION AND CHOPPED CORRIENDER AND WITH LEMON

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