Recipe: Appetizing Mughalai egg stuffed murg mussallam platter

Mughalai egg stuffed murg mussallam platter. Whole Chicken Stuffed Murgh Musallam literally means 'whole chicken'. It is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken , stuffed with boiled eggs, spices & dry fruits.

This creamy nutty whole chicken recipe is ancient and handed down several. Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste. You can cook 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

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

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. This reference indicates that Murgh Musallam was served during Sultanate period too," he adds. The Modern Avatar "There are several versions of Murgh Musallam in our country at present.

Mughalai egg stuffed murg mussallam platter step by step

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..

While some families and chefs follow the Mughal way of stuffing the chicken. Mix together two raw eggs, two chopped hard boiled eggs, half the onions sliced, raisins, sliced almonds, a pinch of the pepper and a little salt. Murgh Musallam literally means whole chicken; it is a rich dish in which a whole chicken is marinated, stuffed with eggs, prepared with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli, and decorated with almonds and silver leaves. Murgh musallam, a masala coated whole chicken, is a perfect party dish that takes very little effort to make in an instant pot. Murgh musallam definitely qualifies as a holiday-worthy dish.