Mughalai egg stuffed murg mussallam platter

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Mughalai egg stuffed murg mussallam platter. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mughalai egg stuffed murg mussallam platter is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Mughalai egg stuffed murg mussallam platter is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Mughalai egg stuffed murg mussallam platter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mughalai egg stuffed murg mussallam platter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mughalai egg stuffed murg mussallam platter is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mughalai egg stuffed murg mussallam platter estimated approx 1hr15 min.

To get started with this recipe, we must first prepare a few components. You can have Mughalai egg stuffed murg mussallam platter using 43 ingredients and 12 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Mughalai egg stuffed murg mussallam platter:

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

Instructions to make 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.

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So that is going to wrap it up for this special food Simple Way to Make Ultimate Mughalai egg stuffed murg mussallam platter. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!