Kashmiri Murgh Mutanjan | How to make Kashmiri Murgh Mutanjan

By uzma shouab  |  23rd Apr 2016  |  
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  • Kashmiri Murgh Mutanjan, How to make Kashmiri Murgh Mutanjan
Kashmiri Murgh Mutanjanby uzma shouab
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About Kashmiri Murgh Mutanjan Recipe

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 dish which is enjoyed by the people of every age group. The recipe by uzma shouab teaches how to make Kashmiri Murgh Mutanjan step by step in detail. This makes it easy to cook Kashmiri Murgh Mutanjan in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kashmiri Murgh Mutanjan at home. This amazing and mouthwatering Kashmiri Murgh Mutanjan takes 120 minutes for the preparation and 30 minutes for cooking. The aroma of this Kashmiri Murgh Mutanjan is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kashmiri Murgh Mutanjan is a good option for you. The flavour of Kashmiri Murgh Mutanjan is palatable and you will enjoy each and every bite of this. Try this Kashmiri Murgh Mutanjan and impress your family and friends.

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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