Mughalai egg stuffed murg mussallam platter
Mughalai egg stuffed murg mussallam platter

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mughalai egg stuffed murg mussallam platter. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mughalai egg stuffed murg mussallam platter is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mughalai egg stuffed murg mussallam platter is something which I have loved my whole life.

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.

To begin with this recipe, we have to prepare a few components. You can cook mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you cook that.

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

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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