Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mughalai egg stuffed murg mussallam platter. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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. Pour the gravy over the chicken or. Murgh Musallam Recipe is a popular non-vegetarian recipe of Chicken Recipes that is part of Mugalai cuisine.
Mughalai egg stuffed murg mussallam platter is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Mughalai egg stuffed murg mussallam platter is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mughalai egg stuffed murg mussallam platter:
- Get To spread over whole chicken
- Take 250 gm Curd
- Take 1 Lemon juice
- Make ready 1 tsp Salt
- Make ready 1 1/2 tsp Red chilli pwd
- Get Red food color (optional)
- Make ready tbsp Ginger garlic paste2
- Make ready 1 1/2 kg Whole chicken
- Prepare For stuffing
- Make ready 2 hard boiled egg shells removed
- Get 1 bell pepper chopped
- Get Some nuts (kaju, badam, kismis,chirongi,)
- Get Baristas (1 golden fried onions)
- Prepare tbsp Curd2
- Prepare Salt
- Get 1/4 tsp Chilli pwd
- Get For gravy
- Get 2 tbsp Oil
- Prepare Whole garam masala
- Take 2 tbsp Ginger garlic paste
- Get 2 tbsp Curd
- Make ready 2-3 Tomato puree
- Make ready 2 tsp Kashmiri red chilli pwd
- Get 1 tsp Garam masala pwd
- Take White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji)
- Make ready 1 tsp Kasoori methi
- Make ready 1 tbsp Fresh cream
- Prepare Fresh coriander leaves handful
- Take 2-3 tbsp Baristas paste
- Take For rice
- Make ready 2 cups Basmati rice
- Make ready 1 tsp Salt
- Get Whole garam masala
- Make ready 8-10 piece Kaju
- Make ready 8-10 piece Kismish
- Get Saffron string
- Take 1 tsp Shah jeera
- Prepare 3 cups water
- Take For garnish
- Get Hard boiled eggs deshelled
- Make ready leaves Fresh coriander
- Get Some nuts
- Get Lemon wedge
This bygone Awadhi delicacy will knock your socks off. 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. Mughlai Zafrani Chicken is a rich Chicken curry cooked with cashewnut paste and spices and flavored with saffron.
Steps to make Mughalai egg stuffed murg mussallam platter:
- 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 is a mughlai dish. Murgh musallam literally means whole stuffed chicken. Mughlai Murgh Musallam Recipe is one of the famous Mughlai cuisines. It's so rich in classic Mughlai flavors and aroma. The method of cooking involved marination of chicken in mixed spices nutmeg, mace, cloves, and cinnamon along with yogurt, ginger etc.
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