Musallam connotes a whole chicken.This is a rich Awadhi cuisine made of whole chicken,in stuffed category,and of great taste,rich aroma & flavour.The present recipe is a bit in deviation from original procedure accommodating the modern way of cooking & convenience.A royal sight on your dining table before your guests in a dawat!
Ingredients :
- Dressed whole chicken 1 [500-600 gm]
- Lemon 1
- Salt 1/2 tsp
- Turmeric powder 1/2 tsp
- Mutton keema [minced mutton] 250 gm
- Green cardamoms 4
- Cinnamon 2"
- Cloves 3
- Bay leaf 3
- Mace [javitri] 2 leaves
- Red chili powder 1 tsp
- Dry garam masala 1tsp
- Ginger 2" piece
- Onion 4 medium
- Green chili 4-5
- Garlic 6-7 cloves
- Poppy seeds 2 tsp
- Milk 1/2 cup
- Khoya or paneer 1/2 cup
- Kewra essence a few drops
- Salt to taste
- Refined oil or pure ghee 4 tbsp
- For garnishing-
- Eggs 3 boiled
- Coriander leaves 1 bunch
Preparation :
- Marination of chicken: Wash the chicken thoroughly.Make cuts on all the parts of chicken.Rub lemon juice on every part of it and apply turmeric powder and salt as well.Keep aside for 2 hours for marination.
- Marination of keema: Wash thoroughly the minced mutton,mix salt and leave aside for 1/2 hour.Thereafter throw away discharged water.
- Cut finely the ginger,garlic and onions lengthwise.Grind half of these together.
- Chop finely the green coriander leaves.
- Soak poppy seeds in milk for 1/2 hour.Then grind the poppy seeds with milk itself.
- Cut the green chiliies lengthwise.
- Boil the eggs.Fry two of them and grate the other one.
- Grate paneer [or mash khoya].
Method:
- For stuffing: Heat a pressure cooker,add 1 tbsp oil.Add green cardamom,mace,clove,cinnamon and fry for 1-2 seconds.Add pieces of onion and fry till golden brown.
- Add keema and 1/4 tsp of salt.Fry,keep stirring till discharged water is tried up.Add dry garam masala,red chili powder,poppy seed paste,keep stirring
- .Cover the lid without valve,and cook till keema gets tender.Add green chili pieces and paneer or khoya,mix and cook for 5 minutes.Close the flame.Add kewra.Cut the fried egg into 8 pieces and mix.Stuffing is ready.
- For chicken: Heat remaining oil or ghee in a cooker,add the full chicken,fry carefully until semi tender.Take it out and place on a big plate.
- Stuff the chicken with the keema stuffing properly.Keep the remaining stuffing aside.
- Add onion,garlic and ginger paste in the remaining oil in the heated cooker.Fry,keep stirring till oil starts oozing in the bottom.
- Add the remaining stuffing.Mix well.
- Place the stuffed chicken in it.Cover well the chicken with masala from bottom of cooker.Cover cooker with lid.Cook for 1 whistle,lower the flame,cook for another 10 minutes.
