Rules NOT to follow about MURG MUSALLAM RECIPE !

Synopsis:

Murgh Musallam a Mughlai dish originating from the Indian subcontinent. The specialty of Murg Mussallam is that the whole chick is marinated with seasoned aromatic spices and stuffed with boiled eggs. Murg Musallam is an all-time favorite dish within the country and finds a makeable place in menus across restaurants.

Ingredients:

Chicken - 1 whole

Basmati Rice - 1 cup

Garlic - 6 cloves crushed

Ginger - 2 tablespoons grated

Curd /yogurt - 1 cup

Lime juice - 1 tablespoon

Peas - 1/2 cup

Bay leaves - 4 no's

Ghee/Butter - 1 cup

Onions - 2 no's chopped

Tomatoes - 4 no's sliced

Hot water - 2 cups

Coriander leaves - A bunch

Garam masala powder - 1 teaspoon

Turmeric powder - 1 teaspoon

Cloves (Laung) - 4 no's

Black pepper - 1/2 teaspoon

Brown cardamom - 1 no's

Red chili powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cumin seeds - 1 teaspoon

Saffron - 4 strands

Salt To Taste

Preparation Method:

Step-01:

Mix 3 cloves of crushed garlic with 1 tablespoon ginger, 1/2 teaspoon of garam masala, salt to taste, 1/2 a teaspoon of turmeric, 1/2 cup of curd, and the lemon juice and mix to paste.

Step-02:

Make small cuts in the chicken flesh and rub the paste all over and in the cavity and keep aside for 2 hours, so that it is well marinated.

Step-03:

Half cook the rice with peas, remaining crushed garlic, 2 cloves (Laung), peppercorns, salt, brown cardamom and 2 bay leaves.

Step-04:

Heat the ghee/butter in pan and fry the chicken until brown all over, drain the chicken.

Step-05:

In another pan fry half onions in the remaining ghee/butter with 2 bay leaves, remaining 2 cloves and green cardamoms, until golden.

Step-06:

To it add the remaining turmeric and chilli powder.

Step-07:

Then add the paste made by grinding together with the coriander, cumin seeds, remaining onion, and grated ginger.

Step-08:

Cook, stirring, for 5-10 minutes, until the ghee/butter starts to separate then add the remaining curd, tomato and salt.

Step-09:

Add the chicken to the pan and baste with the spice mixture. Pour over 1 cup of water over and cook in a moderately hot oven (200 degrees centigrade) for 1 hour.

Step-10:

Steep the saffron in the remaining garam masala powder and coriander leaves before serving Murg Musallam.

The Murg Musallam is ready !!

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