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. Whole Chicken Stuffed Murgh Musallam literally means 'whole chicken'.

Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste. Murgh Musallam is a Mughal style eggs stuffed whole chicken that is slow cooked in a rich almond/poppy seeds/yogurt and saffron gravy. 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

You need of To spread over whole chicken.
You need 250 gm of Curd.
You need 1 of Lemon juice.
Prepare 1 tsp of Salt.
Prepare 1 1/2 tsp of Red chilli pwd.
You need of Red food color (optional).
It's tbsp of Ginger garlic paste2.
It's 1 1/2 kg of Whole chicken.
It's of For stuffing.
It's 2 of hard boiled egg shells removed.
Prepare 1 of bell pepper chopped.
It's of Some nuts (kaju, badam, kismis,chirongi,).
You need of Baristas (1 golden fried onions).
It's tbsp of Curd2.
It's of Salt.
Prepare 1/4 tsp of Chilli pwd.
You need of For gravy.
Prepare 2 tbsp of Oil.
It's of Whole garam masala.
Prepare 2 tbsp of Ginger garlic paste.
Prepare 2 tbsp of Curd.
It's 2-3 of Tomato puree.
It's 2 tsp of Kashmiri red chilli pwd.
You need 1 tsp of Garam masala pwd.
You need of White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji).
It's 1 tsp of Kasoori methi.
Prepare 1 tbsp of Fresh cream.
You need of Fresh coriander leaves handful.
It's 2-3 tbsp of Baristas paste.
It's 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.
You need of Saffron string.
You need 1 tsp of Shah jeera.
Prepare 3 cups of water.
Prepare of For garnish.
It's of Hard boiled eggs deshelled.
It's leaves of Fresh coriander.
It's of Some nuts.
It's of Lemon wedge.

For the past couple of weeks I'd been down with severe cold and sinus infection. Before that, I'd taken my first ever flu shot and. Its's mainly cooked in the special occasions and surely it will be the highlight in party table. Autumn brings good weather with itself, the breeze is not that much cold compared to stubborn winter and not much warm and humid like in summer.

Mughalai egg stuffed murg mussallam platter step by step

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..

Sun is gracious enough ,kind and usually shines more or less daily. There is this kind of a sweet smell in the air, a whiff of Shiuli phool. Easy Murgh Musallam Recipe: Step by Step Murgh Musallam Recipe, Tips to make Mughlai cuisine is one such part of it about which the more you say becomes less. There are a loft of things about Mughlai cuisine that many people do not know about. Murgh Musallam: Mughlai cuisine is a mixture of Persian and Indian culinary styles.