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Mughalai egg stuffed murg mussallam platter
Mughalai egg stuffed murg mussallam platter

Before you jump to Mughalai egg stuffed murg mussallam platter recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Deciding to eat healthily has many benefits and is becoming a more popular way of life. There are numerous diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get people to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically believe that healthy diets demand a great deal of work and will significantly change the way they live and eat. It is possible, though, to make several small changes that can start to make a difference to our day-to-day eating habits.

Initially, you should be very careful when food shopping that you don’t unthinkingly put things in your basket that you no longer want to eat. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? One heart-healthy option that can give you a good start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy eating regimen.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to mughalai egg stuffed murg mussallam platter recipe. To make mughalai egg stuffed murg mussallam platter you only need 43 ingredients and 12 steps. Here is how you achieve it.

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