Murgh Musallam (Mughalai Dish)

This is old Mughlai whole chicken recipe which used to be royal delicacy back then in emperor Akbar's era . Chicken cooked and eaten with rice. The whole chicken is stuffed with chicken keema and marinated with ginger garlic paste and some spices. It is cooked dry and served with rice.

Murg Musallam | KanchanFoodTales

Cuisine Mughlai Cooking Time 1.5 hour

Course Dinner Preparation Time 1 hour

Ingredients for whole chicken to fry

• Whole chicken

• Red Chilli powder

• Salt

Ingredients for chicken stuffing

• Chicken Keema 250 gm

• Oil half small cup

• Onions 1

• Ginger garlic paste 1tbsp

• Red Chilli powder 1tbsp

• Turmeric powder 1tbsp

• Salt half tea spoon

• Garam Masala 1tbsp

Ingredients for cooking

• Whole chicken 1

• Oil small half cup

• Red Chilli powder 1tbsp

• Onions 2

• Salt Acc to taste

• Tomatoes 2

• Curd half cup

• Almonds 7 to 8

• Poppy seeds 1/2 cup

• Cashews 7 to 8

• Ginger garlic paste 1 tbsp

• Red Chilli powder 1tbsp

• Turmeric powder 1tbsp

• Garam Masala powder 1tbsp

• Zeera Powder 1tsp

• Cumin Powder 1tbsp

• Water around 2 cups

Ingredients for Rice

• Rice 2 cup

• Oil 2 to 4 tbsp

• Tez Patta 1

• Pyaz 1

• Loung 3 to 4

• Green elaichi 3 to 4

• Salt Acc to taste

• Zira 1tbsp

• Kaali Mirchi 1tbsp

• Green Chillies 3 to 4

Cooking Instructions

For Chicken Fry

1. Put cuts on the whole chicken.

2. Rub salt and red chilli powder on the chicken and fry it on high flame for 5 to 10 minutes from both sides.

For Chicken Stuffing

1. Heat the oil in fry pan, add chopped onions, saute them till light brown.

2. Add little bit of salt to bring moisture.

3. Add Ginger - Garlic paste, coriander leaves

4. Add chicken keema and cook it slightly while stirring.

5. Add red chilli powder, some turmeric powder and cook for 15 minutes. Turn off the gas, and keep it aside.

For Main Cooking

1. In a pan, roast (soaked and peeled) almonds, cashews and khas - khas seeds, to be perfectly done.

2. Put all these in a blender and make a paste.

3. In the Karahi, add oil and heat it. Add finely chopped onions, some salt and saute it.

4. Add ginger - garlic paste, let it cook till the raw flavor is gone.

5. Now, add red chilli, turmeric, coriander, cummin powder and some garam masla and cookj it for five minutes.

6. Add chopped tomatoes, till the tomatoes are mashed up.

7. Now reduce the flame and cook it for 10 minutes till awesome color of tomatoes come out.

8. Add Almond khus-khus paste to it and let it cook for 5 minutes on medium flame.

9. Once it leaves oil then add curd. Cook it on high flame for 5 minutes and add stuffed chicken into it.

10. Add Chicken Keema inside the whole chicken.

11. Cook the whole chicken in karahi for 5 minutes on high flame and then add 1 cup water. Put on the medium flame and cover it.

12. Cook for 15 minutes on low flame, flip the Chicken's side and add another one cup of water and cook it till the chicken gets soften and gravy gets thicker.

For Rice Cooking

1. In a pan, heat oil, add sliced onions, zeera and cook it for 10 minutes.

2. Once onions turn golden brown, add Laung, green elaichi, black pepper and salt. Cook it for 10 minutes.

3. Add 2 cups water, add soaked rice. Stir it well and cover it. Cook it on medium flame till rice are soft and dry.

Serving the Dish:

1. Take a big bowl or plate, sperad the rice evenly in it.

2. Place the stuffed whole chicken on the rice.

3. Pour thick gravy onto the chicken, place boiled eggs onto the side of rice around chicken and garnish it with some green chillis. Your Murghg Mussalm is ready to eat . Thank you and have a nice day.God bless all.