Name: Murgh Musallam recipe by Uzma Khan at BetterButter
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 4
Ingredients: For chicken marination, 1 whole chicken; 3/4 cup curd; 1 tsp salt; 1 tbsp ginger garlic paste; 1 tsp red chilli powder; 1 tsp corriender powder; 1/2 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tsp syah (white) jeera powder; 1/2 tsp garam masala; 3/4 tsp kashmiri mirch powder; 1 tbsp lemon juice; Few drops of kewra and rose essence; Few strings saffron; For rice, 2 cup basmati rice; 1 bay leaf; 1 cinnamon; 1 black cardamom and salt; For coating masala, 12 to 15 almond; 12 to 15 cashew; 1 tbsp khuskhus; 2 tbsp brown onion; 1/ 4 cup curd and some salt; For filling, already prepare fry potato or french fries; Boiled egg; For fry, 2 cup oil; 1 tbsp sesame seeds; For serving, some brown onion; Fresh Chopped corriender; Some lemon wedges

Ingredients Serving: 4

For chicken marination, 1 whole chicken
3/4 cup curd
1 tsp salt
1 tbsp ginger garlic paste
1 tsp red chilli powder
1 tsp corriender powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp syah (white) jeera powder
1/2 tsp garam masala
3/4 tsp kashmiri mirch powder
1 tbsp lemon juice
Few drops of kewra and rose essence
Few strings saffron
For rice, 2 cup basmati rice
1 bay leaf
1 cinnamon
1 black cardamom and salt
For coating masala, 12 to 15 almond
12 to 15 cashew
1 tbsp khuskhus
2 tbsp brown onion
1/ 4 cup curd and some salt
For filling, already prepare fry potato or french fries
Boiled egg
For fry, 2 cup oil
1 tbsp sesame seeds
For serving, some brown onion
Fresh Chopped corriender
Some lemon wedges

Instructions

TAKE 2 CUP BASMATI RICE ADD WATER
WASHED IT
AND SOAKED IN SUFFICIENT WATER FOR 1 HOUR
TAKE 1 WHOLE CHICKEN AND MAKE CUT OVER IT
TAKE 3/4 CUP CURD AND 1 TSP SALT
1 TBSP GINGER GARLIC PASTE AND 1 TSP RED CHILLI POWDER
1 TSP CORRIENDER AND 1/2 TSP TUMERIC POWDER
ADD 1/2 TSP CUMIN AND 1/2 TSP SYAH JEERA POWDER
1/2 TSP GARAM MASALA AND 3/4 TSP KASHMIRI MIRCH POWDER
1 TBSP LEMON JUICE AND MIX
NOW ADD FEW DROPS KEWRA AND ROSE WATER
ADD FEW STRINGS SAFFRON NOW MIX NICELY AND COVER IT AND KEEP ASIDE FOR 4 HOURS FOR MARINATE
FOR COATING MASALA, TAKE 12 TO 15 ALMONDS AND CASHEW IN A MIXER JAR
ADD 1 TBSP KHUSKHUS AND 2 TBSP BROWN ONION
ADD 1 TBSP MILK
AND MAKE FINE SMOOTH PASTE OF IT
FOR RICE , ADD 1 BAY LEAF, 1 CINNAMON AND 1 BLACK CARDAMOM IN BOILING WATER
ADD SALT ACCORDING TO TASTE
AND ADD SOAKED RICE IN IT
WHEN DONE STRAIN IT AND KEEP ASIDE IT
NOW FILLED THE RICE IN MARINATE CHICKEN
FILLED SOME ALREADY PREPARED FRY POTATOS OR FRENCH FRIES AND 1 BOILED EGG
NOW TIE TIGHTLY WITH THREAD
CLOSE THE OPEN PART WITH SKEVERS
HEAT 2 CUP OIL IN DEEP PAN AND LEFT IT IN HOT OIL FOR FRY
WHEN ONE SIDE DONE CHANGE THE SIDE
WHEN IT'S GOES TO DONE SPRINKLE SOME SESAME SEEDS
NOW TRANSFER IN PLATE
REMOVE EXCESS OIL FROM SAME PAN AND ADD REMAINING MARINATE MASALA
AND ADD PREPARED GRIND PASTE
ADD SOME SALT
FINALLY ADD 1/4 CUP CURD AND STIR
WHEN MASALA DONE ADD FRY WHOLE CHICKEN AND COOK FOR 4 TO 5 MINUTES IN IT
TRANSFER IN A SERVING PLATE WITH REMANING COOKED RICE COAT ALL SIDE OF CHICKEN WITH REMANING MASALA
SERVE WITH SOME BROWN ONION AND CHOPPED CORRIENDER AND WITH LEMON

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