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

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We hope you got insight from reading it, now let’s go back to mughalai egg stuffed murg mussallam platter recipe. You can have mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Mughalai egg stuffed murg mussallam platter:
  1. Use To spread over whole chicken
  2. Prepare Curd
  3. You need Lemon juice
  4. Get Salt
  5. Get Red chilli pwd
  6. You need Red food color (optional)
  7. Get Ginger garlic paste2
  8. You need Whole chicken
  9. Get For stuffing
  10. Use hard boiled egg shells removed
  11. Get bell pepper chopped
  12. You need Some nuts (kaju, badam, kismis,chirongi,)
  13. Take Baristas (1 golden fried onions)
  14. Use Curd2
  15. Provide Salt
  16. Provide Chilli pwd
  17. Provide For gravy
  18. Use Oil
  19. Take Whole garam masala
  20. Prepare Ginger garlic paste
  21. Take Curd
  22. You need Tomato puree
  23. Provide Kashmiri red chilli pwd
  24. Take Garam masala pwd
  25. Take White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji)
  26. Use Kasoori methi
  27. Provide Fresh cream
  28. Provide Fresh coriander leaves handful
  29. Prepare Baristas paste
  30. Take For rice
  31. Get Basmati rice
  32. You need Salt
  33. Get Whole garam masala
  34. Provide Kaju
  35. Take Kismish
  36. Get Saffron string
  37. Use Shah jeera
  38. Prepare water
  39. You need For garnish
  40. Use Hard boiled eggs deshelled
  41. Take Fresh coriander
  42. Use Some nuts
  43. Take Lemon wedge
Instructions 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 literally means whole stuffed chicken. Murgh Musallam is a special chicken dish in India and Pakistan. Learn the way to cook Murg Musallam is a lavish dish in which a whole chicken is marinated then stuffed with Origin of Murgh Musallam. The first documented history of this dish refers to it as a. Murg mussallam the best recipe by indian chef kunaal kapoor.

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