Murg Musallam

Cuisines

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Recipe

Ingredients

1	whole chicken (about 1 kg)
1 cup	yogurt
2 tablespoons	ginger-garlic paste
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	garam masala
2 tablespoons	lemon juice
3 tablespoons	ghee
2 cups	onions, finely sliced
1 cup	tomatoes, finely chopped
1 cup	basmati rice
0.5 cup	cashew nuts
0.5 cup	raisins
2 tablespoons	saffron milk (a few strands of saffron soaked in warm milk)
—	salt to taste
3 cups	water

Instructions

1. 1 Clean the whole chicken and make small slits all over it.
2. 2 In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
3. 3 Rub the marinade thoroughly over the chicken and inside the slits. Let it marinate for at least 2 hours or overnight in the refrigerator.
4. 4 Heat ghee in a large pan and fry the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.
5. 5 Add chopped tomatoes to the pan and cook until they turn soft.
6. 6 Add the marinated chicken to the pan and sear on all sides until lightly browned.
7. 7 Add water, cover the pan, and let the chicken cook on low heat until tender, about 30 minutes.
8. 8 Meanwhile, wash and soak basmati rice for 30 minutes.
9. 9 In a separate pot, bring water to a boil, add the soaked rice, and cook until 70% done. Drain and set aside.
10. 10 In the same pot, layer the partially cooked rice over the chicken, sprinkle fried onions, cashew nuts, raisins, and saffron milk on top.
11. 11 Cover the pot with a tight-fitting lid and cook on low heat for another 10-15 minutes until the rice is fully cooked and the flavors meld.
12. 12 Serve hot, garnished with the reserved fried onions.