Feed your family and guests with Murgh Musallam serve on bed of rice. A utterly great recipe for all.
Ingredients
For Marination
- Whole Chicken 1
- Rice Flour 2 tbsp
- Papaya Paste 2 tbsp
- Onion Paste 1
- Garlic Paste 2 tbsp
- Coriander Powder 1 tsp
- Green Chili Powder 1 tbsp
- Cumin Powder 1 tsp
- Red Chili Powder 1 tbsp
- All Spice Powder 1 tbsp
- Crushed Black Pepper 1 tbsp
- Orange Food Colour 2 pinch
- Tamarind Paste 4 tbsp
- Vinegar 4 tbsp
- Kewra Essence few drops
- Oil 2 tbsp
- Salt to taste
For Rice
- Rice 500 grams
- Boiled Eggs 4
- Fried Onion ½ cup
- Garlic Paste 2 tbsp
- Whole Cumin 1 tsp
- Orange Food Colour a pinch
- Black Cardamom 3-4
- Cinnamon 2 sticks
- Cloves 4-5
- Bay Leaves 3-4
- Kewra Essence few drops
- Clarified Butter ½ cup
- Salt to taste
Method
- Take the Whole chicken cuts the chicken.
- Combine marination ingredients in a bowl, apply on chicken and marinate the for ½ hour.
- Then steam the chicken for 20-25 minutes and take it out.
- Brushing the chicken with oil and bake it till its golden brown.
For Making Rice
- Take a cooking pot add clarified butter, 4-5 cloves, cinnamon sticks, black cardamoms, bay leaves, when it sizzles add garlic paste, rice, a pinch of salt and as required water.
- When the rice is done add few drops of kewra essence, and a pinch of orange food colour, steam for few minutes.
- Rice is done take it out from serving platter and set the chicken into the center of the rice , and garnish with boiled eggs, fried onions and serve it.