Murgh Musallam

Name: Murgh Musallam
Total time: 15900 s
Yield: serve-4 serving
Cuisine: American
Ingredients: 1 whole chicken; 1/2 cup curd; 1 tsp salt; 1 tbsp Ginger garlic paste; 1 tbsp Red Chilli powder; 1 tsp corriender powder; 1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; 1/2 tsp syah (white) Jeera powder; 1/2 tsp garam Masala; 3/4 tsp kashmiri mirch powder; 1 tbsp Lemon juice; 1-2 drops Kewra and rose essence; 4-5 strings Saffron; 2 cup For Rice, basmati Rice; 1 Bay Leaf; 1 Cinnamon; 1 black cardamom and Salt; 12-15 For coating Masala, almond; 12-15 Cashew; 1 tbsp Khuskhus; 2 tbsp brown Onion; 1 / 4 cup Curd and some salt; 1 tbsp milk; as needed For filling, already prepare fry Potato or french fries; as needed Boiled Egg; 2 cup Oil For fry; 1 tbsp Sesame Seeds; 2 tbsp For serving, some brown Onion; 2 tbsp Fresh Chopped corriender

Uzma Khan @cook_9248551

#reststyle
#goldenapron
#post16
#week16
#english

Uzma Khan @cook_9248551

#reststyle
#goldenapron
#post16
#week16
#english

Saved

Ingredients

P-4hour,C-25min

serve-4 serving

1whole chicken
1/2 cupcurd
1 tspsalt
1 tbspGinger garlic paste
1 tbspRed Chilli powder
1 tspcorriender powder
1/2 tspTurmeric powder
1/2 tspCumin powder
1/2 tspsyah (white) Jeera powder
1/2 tspgaram Masala
3/4 tspkashmiri mirch powder
1 tbspLemon juice
1-2 dropsKewra and rose essence
4-5strings Saffron
2 cupFor Rice, basmati Rice
1Bay Leaf
1Cinnamon
1black cardamom and Salt
12-15For coating Masala, almond
12-15Cashew
1 tbspKhuskhus
2 tbspbrown Onion
1/ 4 cup Curd and some salt
1 tbspmilk
as neededFor filling, already prepare fry Potato or french fries
as neededBoiled Egg
2 cupOil For fry
1 tbspSesame Seeds
2 tbspFor serving, some brown Onion
2 tbspFresh Chopped corriender
2-3Lemon wedges

Saved

Steps

P-4hour,C-25min

1

Take basmati rice add water,washed it,and soaked in sufficient water for 1 hour
2

Take whole chicken and make cut over it
3

Add curd and salt as per taste,ginger garlic paste
4

Red chilli powder, corriender and turmeric powder
5

Kashmiri mirch powder, lemon juice and mix it well
6

Add cumin and syah jeera powder,garam masala
7

Cover it and keep aside for 4 hours for marinate
8

Add few drops kewra and rose water,add few strings saffron in whole chicken mix nicely and cover it and keep aside for 4 hours for marinate
9

Make fine paste of this
10

For coating masala, take almonds and cashew nuts in a mixer jar
11

Add khuskhus and brown onion and milk,
12

For rice, take bay leaf, cinnamon and black cardamom in boiling water,add salt according to taste,and add soaked rice in it
13

Now tie tightly with thread
14

When done strain it and keep aside it
15

Now filled the rice in marinate chicken,filled some already prepared fry potatoes or french fries and boiled egg, now tie tightly with thread
16

Seal the open part with skevers
17

Heat oil in deep pan and left it in hot oil for fry
18

When one side done change the side
19

When it's goes to done sprinkle some sesame seeds
20

Now transfer in plate
21

Remove excess oil from same pan and add remaining marinate masala
22

And add prepared grind paste,add some salt,finally add curd and stir
23

When masala done add fry whole chicken and cook for 4 to 5 minutes in it
24

Transfer in a serving plate with remaning cooked rice coat all side of chicken with remaning masala
25

Serve hot for more taste with some brown onion and chopped corriender and with lemon wedges and enjoy it