Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mughalai egg stuffed murg mussallam platter. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Before that, I'd taken my first ever flu shot and thought I am going to be free of flu and cold and all those bad guys. Mughalai egg stuffed murg mussallam platter step by step.
Mughalai egg stuffed murg mussallam platter is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mughalai egg stuffed murg mussallam platter is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mughalai egg stuffed murg mussallam platter:
- Get To spread over whole chicken
- Take 250 gm Curd
- Make ready 1 Lemon juice
- Get 1 tsp Salt
- Take 1 1/2 tsp Red chilli pwd
- Prepare Red food color (optional)
- Prepare tbsp Ginger garlic paste2
- Make ready 1 1/2 kg Whole chicken
- Make ready For stuffing
- Make ready 2 hard boiled egg shells removed
- Take 1 bell pepper chopped
- Prepare Some nuts (kaju, badam, kismis,chirongi,)
- Get Baristas (1 golden fried onions)
- Prepare tbsp Curd2
- Make ready Salt
- Take 1/4 tsp Chilli pwd
- Get For gravy
- Take 2 tbsp Oil
- Make ready Whole garam masala
- Get 2 tbsp Ginger garlic paste
- Make ready 2 tbsp Curd
- Prepare 2-3 Tomato puree
- Get 2 tsp Kashmiri red chilli pwd
- Prepare 1 tsp Garam masala pwd
- Get White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji)
- Take 1 tsp Kasoori methi
- Get 1 tbsp Fresh cream
- Take Fresh coriander leaves handful
- Prepare 2-3 tbsp Baristas paste
- Get For rice
- Take 2 cups Basmati rice
- Prepare 1 tsp Salt
- Take Whole garam masala
- Take 8-10 piece Kaju
- Get 8-10 piece Kismish
- Make ready Saffron string
- Make ready 1 tsp Shah jeera
- Make ready 3 cups water
- Prepare For garnish
- Make ready Hard boiled eggs deshelled
- Get leaves Fresh coriander
- Get Some nuts
- Get Lemon wedge
Over the years, there has been a few variations of this stuffed chicken recipe and now a variety of fillings have originated. 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. Origin of Murgh Musallam The first documented history of this dish refers to it as a favored dish served at the Sultanate of Delhi. Murgh musallam is traditional Muslim / Mughal recipe which has been popularized across the world now.
Instructions to make Mughalai egg stuffed murg mussallam platter:
- 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.
The name comes from its style of cooking. Murgh stands for chicken and musallam is filling of masala. Hence murgh musallam actually means chicken filled with masala (spices). It is rich in protein and animal fat. Just Like Mughal Biryani, Murg Musallam has variations in taste and ingredients.
So that’s going to wrap this up with this exceptional food mughalai egg stuffed murg mussallam platter recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
