Prep time:20 mins,Cook time:45 mins
Ingredients:
- Onions 3 Numbers.
- Salt 0 To Taste.
- Ginger garlic paste 2 Tablespoons.
- Coriander leaves 1/4 Bunch.
- Mint leaves 1/4 Bunch.
- Lamb mince 1 Cup.
- Red chilly powder 2 Teaspoons.
- Garam masala 1 Pinch.
- Eggs(boiled) 3 Numbers
- Almonds 15-20 Numbers.
- Cashew nut 6-10 Numbers.
- Black cumin seeds 2 Teaspoons.
- Poppy seeds 1 Tablespoons.
- Turmeric powder 1 Teaspoons.
- Coriander powder 1/2 Teaspoons.
- Cumin powder 1/2 Teaspoons.
- Garam masala 1/2 Teaspoons.
- Tomatoes(chopped) 2 Numbers.
- Yogurt 1 Cup.
- Sugar 1 Teaspoons.
- Raisins 1/4 Cup.
- Carrot(julians) 1 Numbers.
- Lime juice 1 Tablespoons.
- Rice 1 Cup.
- Saffron water 1 Tablespoons.
- Oil 7 Tablespoons.
- Ghee 2 Tablespoons.
- Pepper powder 1/2 Teaspoons.
Steps to follow:
- Heat 3 tbs oil in a pan and add 1 chopped onions, little salt and saute it.
- Add 1 tbs ginger garlic paste, coriander leaves, mint leaves, lamb mince and saute it.
- Add 1 tsp red chilly powder, garam masala and cook it and transfer it into a plate and add eggs.
- Place the pan and add almonds, cashew nut, 1 tsp black cumin seeds, salt, poppy seeds and dry roast it on slow flame and transfer it into a blender and blend it to a smooth paste.
- Take the skin less chicken and give gashes to it.
- Stuff the mince and egg mixture inside the chicken and tie the chicken along with legs with the thread.
- Sprinkle the little salt and red chilly powder and spread it on chicken.
- Heat 4 tbs oil in a pan and add 1 chopped onions, little salt and saute it.
- Add 1 tbs ginger garlic paste saute it until the raw flavour is gone.
- Add turmeric powder, coriander powder, cumin powder, garam masala, tomatoes, 1 tsp red chilly powder and cook it until the tomatoes are mashed.
- Now add poppy seeds mixture paste and cook it.
- Then add yogurt and mix thoroughly and place the chicken with breast part downside in the pan and place the lid cook it for 30 mins.
- For every 3 mins stir it and after 20 mins rotate the chicken and add pepper powder and place the lid and cook for another 10 mins.
- Soak the rice for 30 mins and strain the water.
- Heat ghee in another pan and add cinnamon stick, 1 tsp black cumin seeds, 1 nos onion slices saute it and add salt, sugar, raisins and saute it.
- Add carrot and cook it and add water and boil it.
- Check for seasoning and add salt and lime juice.
- Now add rice and cook it and add saffron water.
- Take the serving plate and place the rice a the edges of the plate and in the middle and cooked chicken.
- Now the murgh musallam along with rice is ready to serve hot.