Mughalai egg stuffed murg mussallam platter. Apparently, this stuff gets rid of acne and fever blisters. The proof is in the pin. Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent.
The first documented history of this dish refers to it as a favored dish served at.
Another haven for late night wanderers (Zaffran is open until four each morning), Zaffran is a warm, well-lit restaurant which always smells of biryani.
Try: Zaffran E Murg Mussallam, galouti kabab , Nihari ghosht or the handi ghosht.
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
- Prepare of To spread over whole chicken.
- It's 250 gm of Curd.
- It's 1 of Lemon juice.
- Prepare 1 tsp of Salt.
- You need 1 1/2 tsp of Red chilli pwd.
- You need of Red food color (optional).
- Prepare tbsp of Ginger garlic paste2.
- Prepare 1 1/2 kg of Whole chicken.
- It's of For stuffing.
- You need 2 of hard boiled egg shells removed.
- It's 1 of bell pepper chopped.
- Prepare of Some nuts (kaju, badam, kismis,chirongi,).
- Prepare of Baristas (1 golden fried onions).
- You need tbsp of Curd2.
- It's of Salt.
- It's 1/4 tsp of Chilli pwd.
- Prepare of For gravy.
- Prepare 2 tbsp of Oil.
- It's of Whole garam masala.
- It's 2 tbsp of Ginger garlic paste.
- You need 2 tbsp of Curd.
- It's 2-3 of Tomato puree.
- Prepare 2 tsp of Kashmiri red chilli pwd.
- You need 1 tsp of Garam masala pwd.
- It's of White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji).
- Prepare 1 tsp of Kasoori methi.
- Prepare 1 tbsp of Fresh cream.
- Prepare of Fresh coriander leaves handful.
- Prepare 2-3 tbsp of Baristas paste.
- You need of For rice.
- Prepare 2 cups of Basmati rice.
- Prepare 1 tsp of Salt.
- You need of Whole garam masala.
- It's 8-10 piece of Kaju.
- Prepare 8-10 piece of Kismish.
- Prepare of Saffron string.
- You need 1 tsp of Shah jeera.
- Prepare 3 cups of water.
- It's of For garnish.
- It's of Hard boiled eggs deshelled.
- It's leaves of Fresh coriander.
- You need of Some nuts.
- Prepare of Lemon wedge.
Mughlai Egg Paratha recipe Stuffed egg paratha anda paratha recipe. Murg mussallam the best recipe by indian chef kunaal kapoor. Grilled Chargha Chicken Over Rice Party Platter Recipe in Urdu Hindi - RKK Ye hai Murgh Musallam is a Mughal style mince stuffed whole chicken that is slow cooked in a rich almond/poppy seeds/yogurt and. Stuff the mince and the egg inside the cavity of the chicken and then tie the chicken.
Mughalai egg stuffed murg mussallam platter instructions
- 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..
Murg Musallam is ready to eat! Host: Smita Deo Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Producer.."apple cinnamon cake", "apple cinnamen cake", "apple cinamon cake"], "banjara murg kabab" ["bhuna murgh", "bhuna chicken", "buna murgh", "bhuna murg"], "mutton rassa maharashtrian goat meat curry" "stuffed panneer tikkas", "stuffed paneer tikkas"], "cajun chicken marinara pasta". Stuff the minced mutton and egg mixture inside the chicken and tie the chicken along with legs with a thread. Sprinkle the little salt, red chilli powder and spread it on chicken.
