Raan Musallam | How to make Raan Musallam

By Afroz Shaikh  |  3rd Mar 2016  |  
5.0 from 2 reviews Rate It!
  • Raan Musallam , How to make Raan Musallam
Raan Musallam by Afroz Shaikh
  • Prep Time

    16

    Hours
  • Cook Time

    3

    Hours
  • Serves

    6

    People

87

2





About Raan Musallam

A dish fit for royalty.

Raan Musallam is a delicious dish which is enjoyed by the people of every age group. The recipe by Afroz Shaikh teaches how to make Raan Musallam step by step in detail. This makes it easy to cook Raan Musallam in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Raan Musallam at home. This amazing and mouthwatering Raan Musallam takes 960 minutes for the preparation and 180 minutes for cooking. The aroma of this Raan Musallam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Raan Musallam is a good option for you. The flavour of Raan Musallam is palatable and you will enjoy each and every bite of this. Try this Raan Musallam and impress your family and friends.

Raan Musallam

Ingredients to make Raan Musallam

  • 1 leg of goat, about 1 and 1/4- 1 and 1/2 kg, cleaned and trimmed from any fat
  • Pre marinate: 1 tsp salt
  • Pre marinate: 1 tsp black pepper powder
  • Pre marinate: 1 tbsp lemon juice
  • 2 tsp garlic and ginger paste
  • Main Marination: 2 cups of hung yoghurt
  • 4 tbsp raw papaya paste
  • 1 small bunch of green coriander
  • 2 medium sized fried brown onion
  • 3 tbsp tomato paste
  • 2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 2 tsp whole cumin
  • Salt to taste
  • 1 tbsp ginger paste
  • 1tbsp garlic paste
  • 4-5 green chillies
  • 2 tsp tandoori masala
  • 9-10 soaked cashew nuts
  • 2 tbsp soaked khus khus

How to make Raan Musallam

  1. After washing the leg of goat, use a sharp knife, make deep slits all over the leg.
  2. Apply the pre marinate ingredients on the meat and keep it for 20 minutes. Then wash it and pat dry the meat.
  3. In a mixer jar, add all the marination masalas except for the kajus and khus khus and make a smooth paste. Marinate the leg with this masala and keep it for at least 6-8 hours or better for 24 hours in the fridge.
  4. Put the leg in a deep pan but don't put the extra marinate in the pan, keep it aside for later use. Then cover it partially and put on a high heat until the marinade just begins to simmer for around 10 minutes on each side to give colour to the raan.
  5. Now add the additional marination and cook till the oil separates. Preheat the oven to 160 degrees celsius and place the raan on the baking tray.
  6. The masala will be left in the pan in that masala, now add the cashews and khus khus paste, let it cook for another 3-5 minutes on a low heat.
  7. Spread the masala over the Raan and cover it with a foil and place the tray in the oven. After 1 hour remove the foil.
  8. There will be lots of gravy in the tray, try to remove it in a bowl and use this to make the rice. It can be served with Raan as well.
  9. This raan will take around 1 and 1/2 to 2 hours to cook. When the raan is cooked put it under the grill for 5-7 minutes to give it a nice colour, keep a close eye on it as it can burn the masala in no time.
  10. Serve this hot Raan Musallam on a bed of aromatic rice.

Reviews for Raan Musallam (2)

Yasmin Bharmala year ago

it looks so tempting!
Reply

Feroza Khan2 years ago

wow!!
Reply