Kashmiri Murgh Mutanjan | How to make Kashmiri Murgh Mutanjan

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Byuzma shouab
Created on 23rd Apr 2016
  • Kashmiri Murgh Mutanjan, How to make Kashmiri Murgh Mutanjan
Kashmiri Murgh Mutanjanby uzma shouab
  • Kashmiri Murgh Mutanjan | How to make Kashmiri Murgh Mutanjan (48 likes)

  • 0 reviews
    Rate It!
  • By uzma shouab
    Created on 23rd Apr 2016

About Kashmiri Murgh Mutanjan

Murgh Mutanjan is a recipe from Kashmir. In different areas there are variations in this recipe. It is full of colour, consists lots of flavours, nuts and is sweet in taste and also easy to cook.

Kashmiri Murgh Mutanjan is a delicious and yummilicious dish which is one of the popular dish of Jammu and Kashmir. Kashmiri Murgh Mutanjan is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Kashmiri Murgh Mutanjan is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 120 minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kashmiri Murgh Mutanjan. It is an amazing dish which is perfectly appropriate for any occasion. Kashmiri Murgh Mutanjan is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Kashmiri Murgh Mutanjan is an art and while preparing this dish you can feel the aroma of this delicious Kashmiri Murgh Mutanjan. Surprise your family and friends by preparing this hotel style Kashmiri Murgh Mutanjan at your home.

  • Prep Time2Hours
  • Cook Time30mins
  • Serves4People
Kashmiri Murgh Mutanjan

Ingredients to make Kashmiri Murgh Mutanjan

  • For yakhani:
  • 7-8 chicken drum sticks
  • 2 bay leaves
  • 1 strip cinnamon stick
  • 1 black cardamom
  • 3-4 cloves
  • 7-8 whole black peppers
  • For rice:
  • 750 gm basmati rice, soaked atleast 2 hours and boiled
  • 750 gm sugar (optional, if you want less sweetness the amount can be lesser)
  • 1 tsp kewra essence
  • 1 tsp red, green and orange food colour
  • 1 and 1/2 cup of mixed dry fruits (like apricot, raisins, cashwes, almonds, pistachios, khopra and makhane)
  • 1 badyan flower
  • 2-3 green cardamoms
  • 1 cinnamon stick
  • Optional sweets like petha, chum-chum, rasgulla and desi ghee

How to make Kashmiri Murgh Mutanjan

  1. Take water in stove, add the chicken drum stick and all the whole masalas, boil it till it's cooked but not broken. Now separate these pieces from the water and drain the whole masala from the yakhani water. Keep this water aside.
  2. Now heat ghee on a big pan and slightly roast the dry fruits in it. Now add all the whole masala again in it, add the leg pieces, boiled rice, sugar and yakhani water in it, then add the food colour with space and the kewra essence.
  3. Now add the sweets pieces in it and cover the lid with a cotton cloth, then cover the rice pan with this lid for dum. When the vapour comes from all sides, remove the lid and mix the rice carefully, otherwise the rice will break and the taste is gone.
  4. When it's completely done again, sprinkle some dry fruits and boiled egg rings over it.
  5. Serve it hot.
My Tip: In different areas, few variations are used, such as salt to boil the rice, etc. So it's your choice to use salt or sugar as per your taste.

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