Steps to Make Any-night-of-the-week Murgh Musallam

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Ultimate Murgh Musallam. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Murgh Musallam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Murgh Musallam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Murgh Musallam is serve-4 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Murgh Musallam estimated approx P-4hour,C-25min.

To begin with this particular recipe, we have to first prepare a few components. You can cook Murgh Musallam using 31 ingredients and 25 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Murgh Musallam:

1. 1 whole chicken
2. 1/2 cup curd
3. 1 tsp salt
4. 1 tbsp Ginger garlic paste
5. 1 tbsp Red Chilli powder
6. 1 tsp corriender powder
7. 1/2 tsp Turmeric powder
8. 1/2 tsp Cumin powder
9. 1/2 tsp syah (white) Jeera powder
10. 1/2 tsp garam Masala
11. 3/4 tsp kashmiri mirch powder
12. 1 tbsp Lemon juice
13. 1-2 drops Kewra and rose essence
14. 4-5 strings Saffron
15. 2 cup For Rice, basmati Rice
16. 1 Bay Leaf
17. 1 Cinnamon
18. 1 black cardamom and Salt
19. 12-15 For coating Masala, almond
20. 12-15 Cashew
21. 1 tbsp Khuskhus
22. 2 tbsp brown Onion
23. 1 / 4 cup Curd and some salt
24. 1 tbsp milk
25. as needed For filling, already prepare fry Potato or french fries
26. as needed Boiled Egg
27. 2 cup Oil For fry
28. 1 tbsp Sesame Seeds
29. 2 tbsp For serving, some brown Onion
30. 2 tbsp Fresh Chopped corriender
31. 2-3 Lemon wedges

Instructions to make to make Murgh Musallam

1. Take basmati rice add water,washed it,and soaked in sufficient water for 1 hour
2. Take whole chicken and make cut over it
3. Add curd and salt as per taste,ginger garlic paste
4. Red chilli powder, corriender and turmeric powder
5. Kashmiri mirch powder, lemon juice and mix it well
6. Add cumin and syah jeera powder,garam masala
7. Cover it and keep aside for 4 hours for marinate
8. Add few drops kewra and rose water,add few strings saffron in whole chicken mix nicely and cover it and keep aside for 4 hours for marinate
9. Make fine paste of this
10. For coating masala, take almonds and cashew nuts in a mixer jar
11. Add khuskhus and brown onion and milk,
12. For rice, take bay leaf, cinnamon and black cardamom in boiling water,add salt according to taste,and add soaked rice in it
13. Now tie tightly with thread
14. When done strain it and keep aside it
15. Now filled the rice in marinate chicken,filled some already prepared fry potatoes or french fries and boiled egg, now tie tightly with thread
16. Seal the open part with skevers
17. Heat oil in deep pan and left it in hot oil for fry
18. When one side done change the side
19. When it's goes to done sprinkle some sesame seeds
20. Now transfer in plate
21. Remove excess oil from same pan and add remaining marinate masala
22. And add prepared grind paste,add some salt,finally add curd and stir
23. When masala done add fry whole chicken and cook for 4 to 5 minutes in it
24. Transfer in a serving plate with remaning cooked rice coat all side of chicken with remaning masala
25. Serve hot for more taste with some brown onion and chopped corriender and with lemon wedges and enjoy it

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So that is going to wrap this up for this special food Easiest Way to Make Award-winning Murgh Musallam. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!