How to Prepare Appetizing Mughalai egg stuffed murg mussallam platter

Mughalai egg stuffed murg mussallam platter Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Mughalai egg stuffed murg mussallam platter” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Mughalai egg stuffed murg mussallam platter

1. You need of To spread over whole chicken.
2. You need 250 gm of Curd.
3. Prepare 1 of Lemon juice.
4. You need 1 tsp of Salt.
5. Make ready 1 1/2 tsp of Red chilli pwd.
6. It’s of Red food color (optional).
7. You need tbsp of Ginger garlic paste2.
8. You need 1 1/2 kg of Whole chicken.
9. Make ready of For stuffing.
10. Make ready 2 of hard boiled egg shells removed.
11. Take 1 of bell pepper chopped.
12. Make ready of Some nuts (kaju, badam, kismis,chirongi,).
13. Take of Baristas (1 golden fried onions).
14. You need tbsp of Curd2.
15. Make ready of Salt.
16. Prepare 1/4 tsp of Chilli pwd.
17. It’s of For gravy.
18. You need 2 tbsp of Oil.
19. Take of Whole garam masala.
20. You need 2 tbsp of Ginger garlic paste.
21. Prepare 2 tbsp of Curd.
22. You need 2-3 of Tomato puree.
23. It’s 2 tsp of Kashmiri red chilli pwd.
24. Take 1 tsp of Garam masala pwd.
25. It’s of White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji).
26. Make ready 1 tsp of Kasoori methi.
27. Take 1 tbsp of Fresh cream.
28. Make ready of Fresh coriander leaves handful.
29. It’s 2-3 tbsp of Baristas paste.
30. It’s of For rice.
31. Prepare 2 cups of Basmati rice.
32. You need 1 tsp of Salt.
33. Prepare of Whole garam masala.
34. You need 8-10 piece of Kaju.
35. Make ready 8-10 piece of Kismish.
36. Prepare of Saffron string.
37. Take 1 tsp of Shah jeera.
38. Take 3 cups of water.
39. Make ready of For garnish.
40. You need of Hard boiled eggs deshelled.
41. Take leaves of Fresh coriander.
42. You need of Some nuts.
43. Take of Lemon wedge.

Murgh Musallam is a Mughal style eggs stuffed whole chicken that is slow cooked in a rich almond/poppy seeds/yogurt and saffron gravy.For the past couple of weeks I'd been down with severe cold and sinus infection.Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent.Murgh Musallam is a mughlai dish.

Mughalai egg stuffed murg mussallam platter instructions

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..

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 literally means whole stuffed chicken.Murg Musallam is a lavish dish in which a whole chicken is marinated then stuffed with eggs and stuffing prepared from spices like saffron, cinnamon, cloves, poppy seeds, cardamom, and chili.The first documented history of this dish refers to it as a favored dish served at.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.