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Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, mughalai egg stuffed murg mussallam platter. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Whole Chicken Stuffed Murgh Musallam literally means 'whole chicken'. It is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken , stuffed with boiled eggs, spices & dry fruits.

Mughalai egg stuffed murg mussallam platter is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Mughalai egg stuffed murg mussallam platter is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Mughalai egg stuffed murg mussallam platter:

1. Take To spread over whole chicken
2. Get 250 gm Curd
3. Take 1 Lemon juice
4. Make ready 1 tsp Salt
5. Prepare 1 1/2 tsp Red chilli pwd
6. Prepare Red food color (optional)
7. Make ready tbsp Ginger garlic paste2
8. Take 1 1/2 kg Whole chicken
9. Make ready For stuffing
10. Get 2 hard boiled egg shells removed
11. Make ready 1 bell pepper chopped
12. Get Some nuts (kaju, badam, kismis,chirongi,)
13. Prepare Baristas (1 golden fried onions)
14. Take tbsp Curd2
15. Prepare Salt
16. Prepare 1/4 tsp Chilli pwd
17. Get For gravy
18. Take 2 tbsp Oil
19. Make ready Whole garam masala
20. Prepare 2 tbsp Ginger garlic paste
21. Take 2 tbsp Curd
22. Make ready 2-3 Tomato puree
23. Make ready 2 tsp Kashmiri red chilli pwd
24. Get 1 tsp Garam masala pwd
25. Take White masala paste 2 tbsp(poppy seeds, kaju, badam, chironji)
26. Make ready 1 tsp Kasoori methi
27. Prepare 1 tbsp Fresh cream
28. Prepare Fresh coriander leaves handful
29. Take 2-3 tbsp Baristas paste
30. Prepare For rice
31. Make ready 2 cups Basmati rice
32. Get 1 tsp Salt
33. Take Whole garam masala
34. Make ready 8-10 piece Kaju
35. Get 8-10 piece Kismish
36. Get Saffron string
37. Take 1 tsp Shah jeera
38. Get 3 cups water
39. Make ready For garnish
40. Make ready Hard boiled eggs deshelled
41. Make ready leaves Fresh coriander
42. Make ready Some nuts
43. Make ready Lemon wedge

For the past couple of weeks I'd been down with severe cold and sinus infection. Before that, I'd taken my first ever flu shot and. Mughlai Murgh Musallam Recipe is one of the famous Mughlai cuisines. It's so rich in classic Mughlai flavors and aroma.

Steps to make Mughalai egg stuffed murg mussallam platter:

1. For Marination: firstly remove all the internal organs of the whole chicken and drizzle 2-3 tbsp of lemon juice and rinse under running water thoroughly. Pat dry with kitchen towel. Make marks over the chicken with knife carefully
2. Now combine all the ingredients of Marination section in a bowl and apply thoroughly over the chicken. Allow the chicken to marinate overnight or for at least 4-5 hours.
3. Meanwhile prepare the stuffing: take a pan and saute all the nuts seperately after that saute some bell peppers and al last prepare baristas with one onion finely sliced. In a mixing bowl mix all the ingredients with hard boiled eggs and keep aside.
4. For rice.. Soak 2 cups basmati rice for 1/2 hour and keep aside. Meanwhile heat a tope and add 2 tbsp of oil.. When oil starts to smoke add some whole garam masala.. When garam masala starts to crackle add some nuts. Fry nuts to golden brown. Now add some bell peppers chopped and saute it. When bell all is done add 3 cups of water and 1 tsp salt and allow it give a boil. Cover it with the lid.
5. When it starts to smoke add soaked rice after draining all the water from the soaked rice. Give it careful stir. Close the lid and allow to give it a boil again on high flame. After a boil slow down flame to very slow and cook for 15 min or till cooked.
6. For gravy: heat oil in wolk and add whole garam masala(2 bay leaf, 2green cardamom, 2 black cardamom, 1" Cinnamon stick, 2cloves).allow it to crackle. After it ginger-garlic paste and saute it till rawness disappear. Know add tomato puree and saute again till a boil.
7. Add the spices(salt, kashmiri red chilli pwd, coriander pwd) and saute again for few minutes. Beat the yogurt in a bowl with a whisk and add it to the pan. Combine well with the mixture and saute till oil ozess out of it.
8. Now add the white masala paste (kaju, badam, poppy seeds, chironji) and garam masala pwd to the mixture and saute again for few minutes. Add kasoori methi and fresh coriander leaves and splited green chiliies and saffron string soaked in water along with the water saute again for few minutes on low flame. You can add water to adjust the consistency.
9. Put off the gas stove flame. Add fresh cream and cover it with the lid keep aside.
10. Now finally take the marinated chicken and stuff it with eggs and the stuffing mixture already prepared. Sew the chicken after stuffing just as a precaution so that stuff may not comeout. Bind the legs of the chicken just to look better
11. Take a heavy bottomed wolk and heat 4 tbsp of oil and place the whole chicken breast side down and cook it on very slow flame for 25 min. Afterwards flip the sides of the chicken very gently and cook again for 15-20 minutes more.
12. For assembling: take a serving dish and place the prepared rice over the platter add some gravy and transfer the whole chicken to the platter over gravy. Garnish with some sauteed veggies, french fries, hard boiled eggs and some fresh coriander leaves and nuts or of your choice. Serve hot.

The method of cooking involved marination of chicken in mixed spices nutmeg, mace, cloves, and cinnamon along with yogurt, ginger etc. Murgh Musallam is a special chicken dish in India and Pakistan. Learn the way to cook a royal Whole Chicken Murg Musallam recipe at Murgh Musallam is also one of the most famous dishes of Lahori cuisine. Lahore earlier a part of India and now in Pakistan gave. The Mughlai cuisine that we know of today is a result of an evolution driven by the expansion of the dynasty.

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