Raan Musallam

By Afroz Shaikh  |  3rd Mar 2016  |  
5 from 2 reviews Rate It!
  • Photo of Raan Musallam  by Afroz Shaikh at BetterButter
Raan Musallam by Afroz Shaikh
  • Prep Time


  • Cook Time


  • Serves





About Raan Musallam Recipe

A dish fit for royalty.

Raan Musallam , a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Afroz Shaikh. Raan Musallam is a dish which demands no explanations, it's a whole world of flavour in itself. Raan Musallam is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Raan Musallam by Afroz Shaikh is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Raan Musallam .

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. Serve this hot Raan Musallam on a bed of aromatic rice.

Reviews for Raan Musallam (2)

Yasmin Bharmal4 years ago

it looks so tempting!

Feroza Khan4 years ago