Creamy morog musallam | How to make Creamy morog musallam

By Nahida Akter  |  17th Mar 2018  |  
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Creamy morog musallamby Nahida Akter
  • Prep Time

    2

    Hours
  • Cook Time

    40

    mins
  • Serves

    4

    People

0

0

About Creamy morog musallam Recipe

A great delicacy from mughol cuisine with aromatic, creamy treats and with the best taste enjoyed by many across the world as an rich dish.its ingreadents are full of flavour & meantto give the dish the best aroma.make it and enjoy the richness of flavour.

Creamy morog musallam

Ingredients to make Creamy morog musallam

  • onion paste 4 tbs
  • Shredded onion 1 cup
  • coriander powder 1/2 tsp
  • ginger paste 1.5 tbs
  • garlic paste 1 tsp.
  • red chilli powder 1.5 tbs
  • peanut paste 2 tbs
  • almonds paste 1.5 tbs
  • pistachio paste 1.5 tbs
  • Pasto paste 1 tbs
  • salt 1/.5 tsp
  • Rose water 1 tbs
  • Lamon juice 1 tbs
  • Yogert 1/2 cup
  • oil 1/3 cup
  • All spices powder 1/2 tsp
  • ghee 1/3 cup
  • Condensed milk 1/3 cup
  • rice filling:
  • Fried onions 1 tbs
  • cardamom 1, cinamon 3, cloves 3
  • red chilli powder 1 tsp
  • almonds 1tbs
  • raisins 7
  • All spice powder 1 tsp
  • Condensed milk 1 tbs
  • tomato sauce 1/2 tbs
  • oil 1 tbs
  • yogurt 1/2 tbs
  • egg 3
  • Cooked rice. 1 cup

How to make Creamy morog musallam

  1. PIERCE THE WHOLE CHICKEN WITH A FORK.
  2. ADD PASTE OF (CORIANDER 1.5 TSP, GINGER 1.5 TBS, GARLIC 1TSP)
  3. ADD PASTE OF (RED CHILLI 1.5 TBS, TARMARIC 1.5 TSP, YOGART 3TBS, ONION 2 TBS)
  4. ADD PASTE OF (PEANUT 1 TBS, ALMONDS 1 TBS,POSTO1 TBS)
  5. ADD SALT 1/2 TBS.
  6. ADD ROSE WATER 1/2 TBS, LAMON JUICE 1 TBS
  7. ADD HOT TOMATO SAUCE 2 TBS.
  8. RUB WELL ALL MIXTURE OVER WHOLE CHICKEN& ALLOW IT TO BE MARINATED WHOLE NIGHT/3HOURS.
  9. AFTER MARINATION TIE CHICKEN LEGS WITH THREAD.
  10. PRESS CHICKEN HEAD INTO CHEST HOLE.
  11. HEAT 1/3 CUP OIL &1/3 CUP GHEE.ADD 1 CUP FINELY SLICED ONION ONTO THAT.
  12. FRY ONION UNTIL BROWNED.TAKE OFF ALL BARESTA/ GOLDEN ONION.
  13. IN THE SAME OIL SHALLOW FRY MARINATED CHICKEN.
  14. FRY UNTIL GAIN LIGHT GOLDEN COLOUR,TAKE OUT IT.
  15. IN THE SAME OIL ADD CARDAMOM.
  16. ADD BAY LEAVES.
  17. ADD 1 TSP ONION, GINGER PASTE EACH.
  18. ADD 1 TSP OF ALMOND, PISTACHIO, PEANUTS PASTE EACH.
  19. ADD 1/4 CUP YOGURT.
  20. ADD REMAINING MARINATION PASTE.
  21. ADD 2 TBS CONDENSED MILK.
  22. PLACE THE CHICKEN KEEPING BREAST SIDE DOWN.
  23. ADD1/2 TSP ALL SPICE POWDER, FRIED ONION&COOK IT FOR 45 MINUTES ON SLOW COOKER IN COVERED
  24. TAKE 1 TBS FRIED ONION IN A BOWL.
  25. ADD CARDAMOM, CLOVES, CINAMON STICK.
  26. ADD RED CHILLI POWDER 1 TSP.
  27. ADD 1 TBS CHOPPED NUTS.
  28. ADD RAISIN.
  29. ADD ALL SPICES POWDER 1.5 TSP.
  30. ADD CONDENSED MILK 1 TBS.
  31. ADD TOMATO SAUCE 1/2 TBS.
  32. ADD 1 TBS OIL.
  33. MIX WELL.
  34. TRANSFER THE MIXTURE ONTO A NON STICK PAN.ADD 1 TBS YOGURT.
  35. COOK IT ON MEDIUM HEAT.
  36. ADD 3 BOILED EGGS.
  37. ADD 1 CUP OF COOKED RICE.
  38. COOK IT UPTO 15 MINUTES.
  39. PLACE MOROG MOSALLAM ON SERVING DISH.PUSH THE COOKED EGG INTO CHICKEN BACK.
  40. PUSH RICE FILLING.SERVE REST OF FILLING IN ANOTHER DISH.
  41. GARNISH WITH SALAD DACOR.
  42. ENJOY THE MUGHOL DELICACY OF MOROG MUSALLOM.

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