Murg Mussallam

Murg Mussallam Recipe - Traditional Indian Chicken Dish with Long-Grain Rice and Spices

Region / culture: India | Preparation time: 2 hours | Cooking time: 1 hour | Servings: 4

Introduction

Murg Mussallam is a traditional Indian dish that consists of a whole chicken stuffed with fragrant rice and cooked in a rich and flavorful gravy. This dish is a true feast for the senses, with its aromatic spices and tender chicken meat.

History

Murg Mussallam has its origins in Mughlai cuisine, which was developed in the royal kitchens of the Mughal emperors in India. This dish was often served at lavish banquets and special occasions, where it was considered a symbol of wealth and opulence.

Ingredients

10 garlic flakes (crushed)
2 tbsp grated ginger
salt to taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long-grain rice
0.75 cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225 g / 0.5 lb tomatoes (peeled and sliced)
2 cups hot water
3 tbsp chopped coriander leaves

Spices

2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 black cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
0.5 tsp saffron water

How to prepare

Mix three-quarters of garlic with half of the ginger, half of the garam masala, 1 tbsp salt, 0.33rd of turmeric, half of the curd, and the lemon juice. Mix until it forms a paste.
Make small cuts in the chicken flesh and rub the paste all over and inside the cavity.
Set aside for 2 hours.
Half cook the rice with peas, the remaining garlic, 4 cloves, peppercorns, 0.5 tsp salt, brown cardamom, 4 bay leaves, and water. Use this mixture to stuff the chicken.
Heat the ghee in a saucepan and fry the chicken until it turns brown all over, taking care not to let the stuffing come out.
Drain the chicken.
In another pan, fry the remaining onions in the remaining ghee with 2 bay leaves, the remaining cloves, and green cardamoms until they turn golden.
Add the remaining turmeric and chili powder.
Make a paste by grinding together the coriander and cumin seeds, the remaining onion, and the grated ginger.
Cook, stirring, for 5-10 minutes until the ghee starts to separate.
Add the remaining curd, the tomato, and 0.5 tsp salt.
Add the chicken to the pan and baste it with the spice mixture.
Pour 300 ml / 1.25 cups of water over the chicken, cover it, and cook it in a moderately hot oven (200°C, 400°F, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Variations

You can add dried fruits and nuts to the rice stuffing for a sweeter flavor.
For a spicier version, increase the amount of red chili powder and garam masala.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat.

- Be careful not to overcook the chicken, as it can become dry and tough.

- Use a heavy-bottomed pan to ensure even cooking and prevent burning.

- Garnish with fresh coriander leaves and a sprinkle of saffron for a beautiful presentation.

Serving Suggestions

Murg Mussallam can be served with naan bread, roti, or steamed rice. It pairs well with a side of raita or salad.

Cooking Techniques

Marinating the chicken

- Stuffing the chicken with rice and peas

- Slow cooking in the oven

Ingredient Substitutions

You can use vegetable oil instead of ghee.

- Greek yogurt can be used instead of regular yogurt.

Make Ahead Tips

You can marinate the chicken and prepare the stuffing ahead of time to save time on the day of cooking.

Presentation Ideas

Garnish with fresh coriander leaves and a sprinkle of saffron for a vibrant and colorful presentation.

Pairing Recommendations

Murg Mussallam pairs well with a side of vegetable curry or dal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 450 calories per serving

Carbohydrates

- Rice: 45g per serving

- Peas: 10g per serving

- Onions: 8g per serving

- Tomatoes: 5g per serving

Fats

- Ghee: 20g per serving

Proteins

- Chicken: 25g per serving

- Yogurt: 5g per serving

Vitamins and minerals

Garlic: Rich in vitamin C and manganese

- Ginger: Contains vitamin B6 and magnesium

- Coriander leaves: Good source of vitamin K and iron

Alergens

Contains dairy (yogurt) and nuts (ghee)

Summary

Murg Mussallam is a rich and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious meal option.

Summary

Murg Mussallam is a classic Indian dish that is sure to impress your guests with its rich flavors and aromatic spices. This recipe is a labor of love, but the end result is well worth the effort. Enjoy this dish at your next special occasion for a truly memorable dining experience.

How did I get this recipe?

. The first time I saw this recipe, I was captivated by its flavors. It was a hot summer day, and I was visiting my friend Farida in her cozy little kitchen. As soon as I walked in, I was greeted by the enticing aroma of spices and herbs wafting through the air.

Farida was busy preparing a dish called Murg Mussallam, a traditional Indian dish consisting of a whole chicken marinated in a rich blend of spices and then roasted to perfection. As I watched her meticulously prepare the marinade, I knew I had to learn how to make this dish myself.

Farida smiled as she noticed my interest in the recipe. "Would you like to learn how to make Murg Mussallam?" she asked. I eagerly nodded, and she began to explain the process to me.

She started by mixing together a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. She then added yogurt, ginger, garlic, and lemon juice to create a thick and flavorful marinade. As she rubbed the marinade onto the chicken, she explained how crucial it was to let the chicken marinate for at least a few hours to allow the flavors to penetrate the meat.

After the chicken had marinated, Farida carefully placed it in the oven to roast. As it cooked, the kitchen filled with the mouthwatering scent of spices and roasted chicken. My stomach growled in anticipation of tasting the final dish.

Once the chicken was cooked to perfection, Farida brought it out of the oven and placed it on a serving platter. The chicken was tender and juicy, with a beautifully golden-brown crust that glistened under the kitchen lights. She garnished it with fresh cilantro and served it alongside fragrant basmati rice and warm naan bread.

I took my first bite of the Murg Mussallam, and my taste buds exploded with flavor. The spices were perfectly balanced, with just the right amount of heat and richness. The tender chicken practically melted in my mouth, and I savored every bite.

As I finished my meal, I thanked Farida for teaching me how to make such a delicious dish. She smiled and told me that the recipe had been passed down through generations in her family, and she was happy to share it with me.

From that day on, Murg Mussallam became a staple in my own kitchen. I would often make it for family gatherings and special occasions, impressing my loved ones with the complex flavors and tender chicken.

Over the years, I have continued to refine the recipe, adding my own twists and variations to make it truly my own. But the essence of the dish, with its bold spices and succulent chicken, remains the same.

Now, whenever I make Murg Mussallam, I am transported back to that summer day in Farida's kitchen, where I first fell in love with this incredible dish. It serves as a reminder of the power of food to bring people together and create lasting memories.

I am grateful to have learned this recipe from my dear friend Farida, and I will always cherish the time we spent cooking together in her cozy kitchen. Cooking has always been a passion of mine, and I am thrilled to have added Murg Mussallam to my repertoire of delicious dishes.