Murgh Musallam is a popular Indian and Pakistani dish consisting of a whole chicken that is marinated in a flavorful spice mixture, stuffed with rice and aromatic herbs, and then baked or roasted until the chicken is tender and the skin is crispy. The dish is often served as a centerpiece at special occasions and celebrations.
Murgh Musallam is a delicious and impressive dish that is perfect for special occasions or a special dinner at home.
Here is a recipe for Murgh Musallam:
Ingredients:
1 whole chicken, about 1.5 kg
1 cup basmati rice
1/4 cup ghee or butter
1 large onion, finely chopped
4 cloves garlic, minced
2-inch piece of ginger, peeled and grated
1/2 cup plain yogurt
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon turmeric powder
1 tablespoon garam masala
1 teaspoon red chili powder
Salt, to taste
1/2 cup raisins
1/2 cup chopped almonds or cashews
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh mint leaves
1 lemon, sliced
2-3 cups water
Instructions:
Rinse the chicken and pat dry with paper towels.
In a bowl, mix together the yogurt, coriander powder, cumin powder, turmeric powder, garam masala, red chili powder, grated ginger, minced garlic, and salt.
Rub the spice mixture all over the chicken, including the cavity.
Cover the chicken and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 350°F (180°C).
In a pan, heat the ghee or butter and sauté the chopped onion until golden brown.
Add the raisins and chopped nuts and sauté for a few minutes.
Add the washed and drained rice and stir to coat the grains with the onion mixture.
Add 2 cups of water and salt to taste. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the chopped coriander and mint leaves to the rice and mix well.
Stuff the chicken cavity with the rice mixture and sew shut with a thread or toothpicks.
Place the chicken in a roasting pan, and pour 1 cup of water around it.
Arrange the lemon slices around the chicken.
Cover the roasting pan with aluminum foil and bake in the preheated oven for 1 hour.
Remove the foil and bake for an additional 30 minutes or until the chicken is cooked through and the skin is crispy.
Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.
Enjoy your delicious Murgh Musallam