Peshwari Murg Mushallam

Peshwari Murg Mushallam – a Pakistani cuisine. I tried this dish on the day of Raksha Bandhan this year.

I believe, Raksha Bandhan is not a festival to be celebrated amongst brothers and sisters only. It signifies the eternal relationship of brotherhood. After moving into Delhi, it’s been 4 years I could not get the opportunity to tie rakhi on my cousins wrists. And the same is happening to my husband. The situation is even worse for him as he has his own sister. But now, we learned to celebrate the festival with our extended families here in Delhi…. Our colleagues have become none less than our family. This year also, we celebrated the festival with Hiranmoy and Sayantani.

Being Bengali, food is the indispensable part of any celebration of our life  J Peshwari Murg Mushallam is a preparation with whole chicken which is stuffed with Aromatic Rice and Boiled Egg, then cooked in a thick gravy alongwith whole potatoes. 

Let’s have a look at the recipe…..

  

Preparation Time – 20 mins + overnight marinating, Cooking Time – 1 ½ hrs, Serving – 4-6

Ingredients:

1. Whole Chicken – 1, skin and giblets removed

For marinade:

1. Hung Curd – 4 heaped Tbsp
2. Ginger paste – 2 Tbsp
3. Garlic paste- 1 ½ Tsp (about 7-8 cloves)
4. Lemon Juice – 2 Tbsp (about half a lemon)
5. Turmeric powder – 1 Tsp
6. Red Chilli Powder – 1 Tsp
7. Garam Masalla Powder – 1 Tsp

For Stuffing:

1. Basmati Rice – ¼ Cup
2. Bay leaf- 1 large
3. Salt – to taste
4. Garam Massala Powder – 1 pinch
5. Hard Boiled egg - 1

For Gravy:

1. Butter – 2 Tbsp (+ refined oil if required)
2. Potato – 4 small
3. Onion paste – of 2 large onions
4. Garlic paste – of 5-6 cloves
5. Ginger paste – 1 tbsp
6. Salt – to taste
7. Sugar – 1 tsp
8. Turmeric- ½ tsp
9. Red chilli powder – 1 tsp
10. Garam masala powder- ½ tsp
11. Cashew – Poppy seed paste – 2 Tbsp
12. Curd – 2 Tbsp

Method:

Clean the chicken properly. Make sure the cavity is cleaned very well. Make some slits on the chicken flesh on the breast and leg part.

Mix all ingredients listed for marinade. Rub the spice mixture all over the chicken body, outside and inside the cavity as well. Keep it overnight in the refrigerator (Or at least 5-6 Hrs.)

Next day, take the marinated chicken out of the refrigerator at least 1 hour before cooking.

During this time, half cook the basmati rice alongwith the bay leaf. Remember not to cook it more than 50-60%. Mix the rice with salt and garam masala powder.

Now, take the marinated chicken. Fill the rice and the hardboiled egg inside the chicken cavity. Stitch the cavity properly so that filling does not come out while cooking.

Heat some butter (or you can mix butter and refined oil upto the required quantity) in a pan.

Fry the chicken until golden brown all over. Be careful that the stuffing does not come out during the process. Keep it aside.

In the same pan, add the garlic and onion paste in the remaining butter (Chicken does not absorb much oil during frying. I made the rest of the cooking in the remaining oil itself. If you are not left with much oil, add some more).

When the onion turns golden brown, add ginger paste and sauté for a few minutes.

Then add curd and the remaining spices listed for gravy. Cook it for a few more mins.

Add the potatoes and the chicken in the pan. Add water as required. Cover and cook in a low flame for about 30-40 mins, or until the chicken and the potatoes are properly cooked.

Remove from heat when done. Unstitch the chicken before serving. Serve it with pulao or paratha. 

Be prepared for repeated visit of your guests for this dish !!!!