Recipe: at dinner Mughalai egg stuffed murg mussallam platter

Elizabeth Perry

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Recipe: at dinner Mughalai egg stuffed murg mussallam platter Delicious, fresh and tasty.

Mughalai egg stuffed murg mussallam platter. Add the hard boiled eggs and combine into the onion masala. Let the egg roast cool down for a few minutes. Chicken or in Indian call Murgh musallam is a Mughlai dish originating from the Indian subcontinent.

Traditionally, the chicken is stuffed with minced meat (mutton) and boiled eggs and cooked in a rich onion-tomato-cashew-poppy-seeds gravy.

I have used minced chicken because not every one eats mutton.

Before that, I'd taken my first ever flu shot and thought I am going to be free of […] Murgh Musallam literally translates to 'whole chicken'.

You can have Mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you cook that.

Ingredients of Mughalai egg stuffed murg mussallam platter

You need of To spread over whole chicken.
It’s 250 gm of Curd.
It’s 1 of Lemon juice.
Prepare 1 tsp of Salt.
You need 1 1/2 tsp of Red chilli pwd.
Prepare of Red food color (optional).
You need tbsp of Ginger garlic paste2.
It’s 1 1/2 kg of Whole chicken.
Prepare of For stuffing.
You need 2 of hard boiled egg shells removed.
It’s 1 of bell pepper chopped.
You need of Some nuts (kaju, badam, kismis,chirongi,).
You need of Baristas (1 golden fried onions).
It’s tbsp of Curd2.
Prepare of Salt.
You need 1/4 tsp of Chilli pwd.
It’s of For gravy.
Prepare 2 tbsp of Oil.
You need of Whole garam masala.
You need 2 tbsp of Ginger garlic paste.
Prepare 2 tbsp of Curd.
Prepare 2-3 of Tomato puree.
You need 2 tsp of Kashmiri red chilli pwd.
It’s 1 tsp of Garam masala pwd.
It’s of White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji).
Prepare 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.
You need of For rice.
It’s 2 cups of Basmati rice.
Prepare 1 tsp of Salt.
It’s of Whole garam masala.
Prepare 8-10 piece of Kaju.
You need 8-10 piece of Kismish.
Prepare of Saffron string.
It’s 1 tsp of Shah jeera.
It’s 3 cups of water.
It’s of For garnish.
You need of Hard boiled eggs deshelled.
It’s leaves of Fresh coriander.
You need of Some nuts.
It’s of Lemon wedge.

It's a dish from the Mughal cuisine, and Mughal dishes are always very extravagant and decadent.

This whole chicken is traditionally stuffed with nuts and raisins and then cooked in a spicy South-Asian style gravy.

Saffron is also used for flavour and colour.

Murgh Musallam is a whole chicken recipe.

Mughalai egg stuffed murg mussallam platter instructions

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..

Murgh in Urdu means chicken and Musallam stand for whole or entire.

Thus we cook Murgh Musallam with a whole chicken, cooked in spices.

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.

Murgh musallam is traditional Muslim / Mughal recipe which has been popularized across the world now.

The name comes from its style of cooking.