Murgh Mussalam Recipe - Cooking Index
Murgh Mussalam Recipe - Cooking Index
| 2 | Onions | |
| 2 | Garlic | |
| 5 | Ginger root | |
| 1 teaspoon | 5ml | Poppy seeds |
| 8 | Peppercorns | |
| 1 cup | 237ml | Natural yogurt |
| 1 teaspoon | 5ml | Garam masala |
| Salt | ||
| 1 | -- (3 lb) oven-ready chicken |
3/4 cup long-grain rice -- soaked in cold
-- water
-- for 1 hour
3 tablespoons ghee
1/2 teaspoon chilli powder
1/2 cup sultanas
1/2 cup slivered almonds
1 1/2 cups water
Place the onions, garlic, ginger, poppy seeds, peppercorns and half the yogurt in a electric blender or food processor and work to a paste.Stir in the garam masala, add salt to taste.
Prick the chicken all over with a fork and rub in the blended mixture.Leave for 1 hour.Drain the rice. Heat 1 tablespoon of the ghee in a pan, add the rice and fry for 3 minutes, stirring constantly.Add the chilli powder.sultanas, almonds and salt to taste and stir well. Pour in half the water, cover and simmer for about 10 minutes until the rice is almoct tender; cool.
When the rice is cold, use it to stuff the chicken; sewup both ends. Heat the remaining ghee or oil in a pan and add the chicken, on its sides.Pour in any marinade and the remaining water. Bring to simmering point, cover and cook for 1 hour, turning over halfway through cooking time.
Add the remaining yogurt, a spoonful at a time, stirring until it is all absorbed.Add more salt if necessary.Cook for a further 15 minutes, until the chicken is tender.
Source:
Joseph Sotham University of British Columbia, Vancouver
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.