How to Prepare Tasty Mughalai egg stuffed murg mussallam platter

How to Prepare Tasty Mughalai egg stuffed murg mussallam platter Delicious, fresh and tasty.

Mughalai egg stuffed murg mussallam platter. 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. Pizza Egg Paratha at Street Food of Karachi Pakistan.

Murgh Musallam Recipe is a popular non-vegetarian recipe of Chicken Recipes that is part of Mugalai cuisine.

Grilled Chargha Murgh Masalam Platter Dawat ki Idea Recipe in Urdu Hindi - RKK.

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You can cook Mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you cook it.

Ingredients of Mughalai egg stuffed murg mussallam platter

1. Prepare of To spread over whole chicken.

2. You need 250 gm of Curd.

3. Prepare 1 of Lemon juice.

4. Prepare 1 tsp of Salt.

5. It’s 1 1/2 tsp of Red chilli pwd.

6. It’s of Red food color (optional).

7. Prepare tbsp of Ginger garlic paste2.

8. Prepare 1 1/2 kg of Whole chicken.

9. It’s of For stuffing.

10. It’s 2 of hard boiled egg shells removed.

11. It’s 1 of bell pepper chopped.

12. It’s of Some nuts (kaju, badam, kismis,chirongi,).

13. It’s of Baristas (1 golden fried onions).

14. It’s tbsp of Curd2.

15. Prepare of Salt.

16. It’s 1/4 tsp of Chilli pwd.

17. You need of For gravy.

18. You need 2 tbsp of Oil.

19. Prepare of Whole garam masala.

20. Prepare 2 tbsp of Ginger garlic paste.

21. You need 2 tbsp of Curd.

22. You need 2-3 of Tomato puree.

23. Prepare 2 tsp of Kashmiri red chilli pwd.

24. Prepare 1 tsp of Garam masala pwd.

25. Prepare of White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji).

26. It’s 1 tsp of Kasoori methi.

27. Prepare 1 tbsp of Fresh cream.

28. You need of Fresh coriander leaves handful.

29. It’s 2-3 tbsp of Baristas paste.

30. You need of For rice.

31. It’s 2 cups of Basmati rice.

32. It’s 1 tsp of Salt.

33. You need of Whole garam masala.

34. You need 8-10 piece of Kaju.

35. Prepare 8-10 piece of Kismish.

36. You need of Saffron string.

37. Prepare 1 tsp of Shah jeera.

38. You need 3 cups of water.

39. It’s of For garnish.

40. It’s of Hard boiled eggs deshelled.

41. You need leaves of Fresh coriander.

42. You need of Some nuts.

43. It’s of Lemon wedge.

The proof is in the pin.

Murg Musallam is a Mughlai dish, wherein a whole chicken is stuffed with eggs, rice etc and cooked in a rich gravy.

Murgh musallam is a traditional Mughlai Chicken dish in which the whole chicken is stuffed, steam roasted and then cooked in an onion based.

Murgh musallam is a traditional Mughlai dish that is served with rice or roti.

Mughalai egg stuffed murg mussallam platter step by step

1. 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.

2. 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..

3. 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..

4. 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..

5. 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..

6. 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..

7. 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..

8. 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..

9. Put off the gas stove flame. Add fresh cream and cover it with the lid keep aside..

10. 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.

11. 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..

12. 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..

Read and follow the detailed step-by-step procedure.

Murgh musallam is a Mughlai-style dish that is popular among the royal Mughal families of Awadh.

It is basically a masala roasted.

Mughlai Murgh Musallam Recipe is one of the famous Mughlai cuisines.

It's so rich in classic Mughlai flavors and aroma.