Thursday 19 July 2012

The 'Murg Mussallam' (literally means whole chicken)


Murg Mussallam






IngredientsMurg Mussallam
  • 1kg: Chicken (whole)
  • 25 gm: Papaya (raw)
  • 4 medium sized: Onions
  • inch long piece: Ginger
  • 4 cloves: Garlic
  • Salt to taste
  • Masala 'A'
    • 50 gm: Desiccated Coconut
    • 20 gm. Chironji
    • 8 gm: Cardamom (green)
    • 8-10: Cloves
    • 5 gm: Black Pepper
    • 5 gm: Poppy seeds
    • 5 gm: Cinnamon
  • Masala 'B'
    • 250 gm: Curd
    • 250 gm: Ghee
    • 4 Eggs
    • 30 gm: Almonds
    • 20 gm: Cumin seeds
    • 20 gm: Coriander seeds
    • 5 gm: Chilli powder
    • 2-3: Silver leaves (clean and wash)
    • A pinch: Saffron
    • A pinch: Saffron colour (edible)
    • 1 tsp: Kewra jal
Method
  1. Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour.
  2. Ash and soak the rice for 45 minutes.
  3. Boil 1.5 litres water in a pan. Add salt, cardamoms, cloves and green chilies. Stir well. Remove the pan from heat. Add rice and bring to a boil. Add lemon juice and stir well.
  4. Remove half of the rice and spread over the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half cooked. Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a lid and seal with atta (whole wheat) dough.
  5. Pre-heat the tawa over medium heat. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. Break the seal and serve from the pan itself with dahi ki chutney.

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