Mughalai egg stuffed murg mussallam platter. Murgh Musallam Recipe is a popular non-vegetarian recipe of Chicken Recipes that is part of Mugalai cuisine. This Mogul food recipe consist of a whole chicken that is stuffed with either mincemeat or another smaller bird and some eggs with variation of gravy recipes. Murgh Musallam is a Mughal style eggs stuffed whole chicken that is slow cooked in a rich Whole chicken was first stuffed with egg roast and then slow cooked in a rich While serving, transfer the whole chicken on a platter.
You can have Mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Mughalai egg stuffed murg mussallam platter
- It’s of To spread over whole chicken.
- You need of Curd.
- Prepare of Lemon juice.
- Prepare of Salt.
- You need of Red chilli pwd.
- It’s of Red food color (optional).
- You need of Ginger garlic paste2.
- You need of Whole chicken.
- It’s of For stuffing.
- It’s of hard boiled egg shells removed.
- You need of bell pepper chopped.
- Prepare of Some nuts (kaju, badam, kismis,chirongi,).
- Prepare of Baristas (1 golden fried onions).
- You need of Curd2.
- Prepare of Salt.
- You need of Chilli pwd.
- Prepare of For gravy.
- Prepare of Oil.
- Prepare of Whole garam masala.
- You need of Ginger garlic paste.
- You need of Curd.
- You need of Tomato puree.
- You need of Kashmiri red chilli pwd.
- Prepare of Garam masala pwd.
- You need of White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji).
- Prepare of Kasoori methi.
- Prepare of Fresh cream.
- You need of Fresh coriander leaves handful.
- It’s of Baristas paste.
- It’s of For rice.
- Prepare of Basmati rice.
- Prepare of Salt.
- You need of Whole garam masala.
- You need of Kaju.
- You need of Kismish.
- Prepare of Saffron string.
- Prepare of Shah jeera.
- You need of water.
- You need of For garnish.
- You need of Hard boiled eggs deshelled.
- It’s of Fresh coriander.
- Prepare of Some nuts.
- It’s of Lemon wedge.
Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds. Murgh Musallam is a Mughal style eggs stuffed whole chicken that is slow cooked in a rich almond/poppy seeds/yogurt and saffron gravy. Murgh Musallam is a mughlai dish.
Mughalai egg stuffed murg mussallam platter step by step
For Marination: firstly remove all the internal organs of the whole chicken and drizzle 2-3 tbsp of lemon juice and rinse under running water thoroughly. Pat dry with kitchen towel. Make marks over the chicken with knife carefully.
Now combine all the ingredients of Marination section in a bowl and apply thoroughly over the chicken. Allow the chicken to marinate overnight or for at least 4-5 hours..
Meanwhile prepare the stuffing: take a pan and saute all the nuts seperately after that saute some bell peppers and al last prepare baristas with one onion finely sliced. In a mixing bowl mix all the ingredients with hard boiled eggs and keep aside..
For rice.. Soak 2 cups basmati rice for 1/2 hour and keep aside. Meanwhile heat a tope and add 2 tbsp of oil.. When oil starts to smoke add some whole garam masala.. When garam masala starts to crackle add some nuts. Fry nuts to golden brown. Now add some bell peppers chopped and saute it. When bell all is done add 3 cups of water and 1 tsp salt and allow it give a boil. Cover it with the lid..
When it starts to smoke add soaked rice after draining all the water from the soaked rice. Give it careful stir. Close the lid and allow to give it a boil again on high flame. After a boil slow down flame to very slow and cook for 15 min or till cooked..
For gravy: heat oil in wolk and add whole garam masala(2 bay leaf, 2green cardamom, 2 black cardamom, 1" Cinnamon stick, 2cloves).allow it to crackle. After it ginger-garlic paste and saute it till rawness disappear. Know add tomato puree and saute again till a boil..
Add the spices(salt, kashmiri red chilli pwd, coriander pwd) and saute again for few minutes. Beat the yogurt in a bowl with a whisk and add it to the pan. Combine well with the mixture and saute till oil ozess out of it..
Now add the white masala paste (kaju, badam, poppy seeds, chironji) and garam masala pwd to the mixture and saute again for few minutes. Add kasoori methi and fresh coriander leaves and splited green chiliies and saffron string soaked in water along with the water saute again for few minutes on low flame. You can add water to adjust the consistency..
Put off the gas stove flame. Add fresh cream and cover it with the lid keep aside..
Now finally take the marinated chicken and stuff it with eggs and the stuffing mixture already prepared. Sew the chicken after stuffing just as a precaution so that stuff may not comeout. Bind the legs of the chicken just to look better.
Take a heavy bottomed wolk and heat 4 tbsp of oil and place the whole chicken breast side down and cook it on very slow flame for 25 min. Afterwards flip the sides of the chicken very gently and cook again for 15-20 minutes more..
For assembling: take a serving dish and place the prepared rice over the platter add some gravy and transfer the whole chicken to the platter over gravy. Garnish with some sauteed veggies, french fries, hard boiled eggs and some fresh coriander leaves and nuts or of your choice. Serve hot..
Murgh musallam literally means whole stuffed chicken. Mix together two raw eggs, two chopped hard boiled eggs, half the onions sliced, raisins, sliced almonds, a pinch of the pepper and a little salt. Lean how to prepare Murgh musallam recipe with our easy to prepare steps. Murg Musallam Recipe is one of the famous and delicious chicken breast recipes which are roasted with spices and prepared by adding saffron. Murgh musallam, a masala coated whole chicken, is a perfect party dish that takes very little effort to make in an instant pot.
