CaLmInG MeLoDy 123
08-03-2018, 04:12 PM
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http://www.baseeratonline.com/wp-content/uploads/2018/01/Murg-Musallam.jpg
Ingredients For Mussalam
<tbody>
Murgh Mussalam
1/12 kilo se 2 kilo
Lemon Juice or Sirka
4 tb sp
Imli Paste
2 tb sp
Salt
To Taste
Black Pepper
1 Tea Sp
Crushed Red Chilli
1 Tea Sp
Ginger Garlic Paste
1 Tea Sp
Red Chilli Powder
2 Tea Sp
Haldi Powder
1/2 Tea Sp
Kala Namak or Black Salt
1/4th Tea Sp
Chat Masala
1 Tea Sp
Cooking Oil
2 Tb Sp
</tbody>
Marination Method:
1-ek cup main imli paste, oil, crushed pepper, black pepper, black salt, ginger garlic paste, haldi powder, chat masala daal kar mix kar ke acha sa paste bana lain agar paste bohot gaarha ho ke mix na ho raha ho toh thora sa oil aur shamil kar ke fine thick paste bana lain. aur alag rakh dain.
2-Whole chicken ko BBQ jaise cut laga lain. so that us main tamaam masala murghi ke andar tak marinate ho sake. uske baad
ab salam( whole) murgh jis main cut laga ke rakha tha. dhoye jane ke baad uska tamaam pani ache se khush hone ke baad us main sab se pehle namak ko bohot achi tarha se cut main aur murgh pe chaaron taraf khoob ache se apply karain. panch minute chor kar phir is pe tamaam ka tamaam imli paste apply karain..dobara se 5 min ke liye chor dain. ab is ke oopar tamam ka tamaam paste jo 1- number pe taiyaar kia hai..bohot achi tarha apply kar dain..tamam cuts and murgh pe achi tarha se apply kar ke chicken ko over night fridge main marinate hone ke liye chor dain. aap chaahain toh ussi waqt bhi cook kar sakte hain.magar masala jazab nahi ho paye ga chicken main.
Rice Ingredients:
<tbody>
Rice
Half Kg Soak in water for half hr
Salt
To Taste
Garam Masala Powder
Half Tea Sp
Oil
Half Cup
Yougurt
Half Cup
Ginger Garlic Paste
1 Tea Sp
Red Chilli Powder
1 Tea Sp
Sookhe Aaloo Bukhara
6
Onion Thin Slices
One Normal
Ilaaichi Whole
6-8
Tez Paat/Tez Patta
4-5
</tbody>
Rice Method
Yougurt main ginger garlic paste, red chilli powder, aaloo bukhara, ilaichi, tez patta, salt, aur garam masala powder mix kar lain. ab aik pan main oil garam kar ke us main pyaz ko golden brown karain.aur us main dahi main mix tamaam masaale daal dain. halka bhoon lain.phir half cup pani daal kar rice add karain.aru aik kani paka lain..matlab bas ek bhaap dain dhakan band kar ke. aur flame off kar dain.
ab in tamaam rice ko.. murgh sabat main fill kar dain. agar rice ziada hain..toh jitne chicken main fill hote hain.utne chicken main fill kar dain..aur baki rice ki layer kisi aisi degchi main daal dain..ke jis main aap ne ye whole chicken steam pe pakana ho. rice ke oopar chicken rakh dain..aur chicken ke adnar rice main two table sp paani daal dain.aur degchi main rice par one forth cup pani daal kar.oopar se murgh rakh dain..aur dhakan ko air tight band kar dain. is degchi ko pehle se garam tawe pe..jis ke neeche aag jala ke tez garam kar liya ho..us tawe pe rakh dain..jab aap ko mehsoos ho ke..chicken main pakaaow aane laga hai..toh chollhe ke flame itna halka kar dain.ke chicken ko tawe ke oopar heat bhi lage..aur itni tez aanch no ho ke ek dam se jal jaye..phir is ko dam pe bilkul air tight dhankan se ghak kar.opar koi wazan rakh kar pakne dain. aur baghair over cook hone ke khof ke is degchi ko halki aanch pe dam pe dairh ghanta paka lain..darmiyan main apne itminan ke liye ek do baar check kar lain.ke kahin jal toh nahi raha. zaroroat ho toh pani ka cheenta de dain.magar is ki zaroorat nahi parti. theek dairh yaani one and half hour bad dhakan khol ke check karain..phir bhi zaroort mehsoos ho toh thora aur dam pe rakh dain..warna tez aanch pe paka ke faaltoo pani khush kar lain. aur garam garam serve karian raaita , salad ke sath.
be had lazid rice filled salam murgh taiyaar hai.
aap masaale main shan ya koi aur masala bhi istimaal kar sakte hain according to your taste. magar uska zaaiqa mussalam chicken main itna acha nahi aata. sath main apne masale bhi add karne parainge..
http://www.baseeratonline.com/wp-content/uploads/2018/01/Murg-Musallam.jpg
Ingredients For Mussalam
<tbody>
Murgh Mussalam
1/12 kilo se 2 kilo
Lemon Juice or Sirka
4 tb sp
Imli Paste
2 tb sp
Salt
To Taste
Black Pepper
1 Tea Sp
Crushed Red Chilli
1 Tea Sp
Ginger Garlic Paste
1 Tea Sp
Red Chilli Powder
2 Tea Sp
Haldi Powder
1/2 Tea Sp
Kala Namak or Black Salt
1/4th Tea Sp
Chat Masala
1 Tea Sp
Cooking Oil
2 Tb Sp
</tbody>
Marination Method:
1-ek cup main imli paste, oil, crushed pepper, black pepper, black salt, ginger garlic paste, haldi powder, chat masala daal kar mix kar ke acha sa paste bana lain agar paste bohot gaarha ho ke mix na ho raha ho toh thora sa oil aur shamil kar ke fine thick paste bana lain. aur alag rakh dain.
2-Whole chicken ko BBQ jaise cut laga lain. so that us main tamaam masala murghi ke andar tak marinate ho sake. uske baad
ab salam( whole) murgh jis main cut laga ke rakha tha. dhoye jane ke baad uska tamaam pani ache se khush hone ke baad us main sab se pehle namak ko bohot achi tarha se cut main aur murgh pe chaaron taraf khoob ache se apply karain. panch minute chor kar phir is pe tamaam ka tamaam imli paste apply karain..dobara se 5 min ke liye chor dain. ab is ke oopar tamam ka tamaam paste jo 1- number pe taiyaar kia hai..bohot achi tarha apply kar dain..tamam cuts and murgh pe achi tarha se apply kar ke chicken ko over night fridge main marinate hone ke liye chor dain. aap chaahain toh ussi waqt bhi cook kar sakte hain.magar masala jazab nahi ho paye ga chicken main.
Rice Ingredients:
<tbody>
Rice
Half Kg Soak in water for half hr
Salt
To Taste
Garam Masala Powder
Half Tea Sp
Oil
Half Cup
Yougurt
Half Cup
Ginger Garlic Paste
1 Tea Sp
Red Chilli Powder
1 Tea Sp
Sookhe Aaloo Bukhara
6
Onion Thin Slices
One Normal
Ilaaichi Whole
6-8
Tez Paat/Tez Patta
4-5
</tbody>
Rice Method
Yougurt main ginger garlic paste, red chilli powder, aaloo bukhara, ilaichi, tez patta, salt, aur garam masala powder mix kar lain. ab aik pan main oil garam kar ke us main pyaz ko golden brown karain.aur us main dahi main mix tamaam masaale daal dain. halka bhoon lain.phir half cup pani daal kar rice add karain.aru aik kani paka lain..matlab bas ek bhaap dain dhakan band kar ke. aur flame off kar dain.
ab in tamaam rice ko.. murgh sabat main fill kar dain. agar rice ziada hain..toh jitne chicken main fill hote hain.utne chicken main fill kar dain..aur baki rice ki layer kisi aisi degchi main daal dain..ke jis main aap ne ye whole chicken steam pe pakana ho. rice ke oopar chicken rakh dain..aur chicken ke adnar rice main two table sp paani daal dain.aur degchi main rice par one forth cup pani daal kar.oopar se murgh rakh dain..aur dhakan ko air tight band kar dain. is degchi ko pehle se garam tawe pe..jis ke neeche aag jala ke tez garam kar liya ho..us tawe pe rakh dain..jab aap ko mehsoos ho ke..chicken main pakaaow aane laga hai..toh chollhe ke flame itna halka kar dain.ke chicken ko tawe ke oopar heat bhi lage..aur itni tez aanch no ho ke ek dam se jal jaye..phir is ko dam pe bilkul air tight dhankan se ghak kar.opar koi wazan rakh kar pakne dain. aur baghair over cook hone ke khof ke is degchi ko halki aanch pe dam pe dairh ghanta paka lain..darmiyan main apne itminan ke liye ek do baar check kar lain.ke kahin jal toh nahi raha. zaroroat ho toh pani ka cheenta de dain.magar is ki zaroorat nahi parti. theek dairh yaani one and half hour bad dhakan khol ke check karain..phir bhi zaroort mehsoos ho toh thora aur dam pe rakh dain..warna tez aanch pe paka ke faaltoo pani khush kar lain. aur garam garam serve karian raaita , salad ke sath.
be had lazid rice filled salam murgh taiyaar hai.
aap masaale main shan ya koi aur masala bhi istimaal kar sakte hain according to your taste. magar uska zaaiqa mussalam chicken main itna acha nahi aata. sath main apne masale bhi add karne parainge..