Murg Musallam

Ingredients

10 pieces garlic (squashed)

2 tbsp ground ginger

Salt To Taste

1 glass curd or plain yogurt

1 tbsp lemon juice

1 entire chicken

1 glass in length grain rice

3/fourth glass shelled peas

6 cove takes off

1 glass ghee

2 expansive onions (finely cleaved)

225gms/1/2 lb tomatoes (peeled and cut)

2 glasses high temp water

3 tbsp slashed coriander takes off

Method:

For the Chicken Marinade

Clean and wash Chicken, pick done with a fork. Granulate every single other fixing inclined to a fine glue, and blend with curds. Rub this masala glue over the chicken and leave for 2 to 3 hours to rest.

For the Roasted Masala

Keep aside ginger, garam masala. Hack onions and garlic, broil and keep aside. Presently broil Dry Red Chillies, Peppercorns, Cinnamon, Cardamom, Almonds, Cumin Seeds, Coriander Seeds pleasantly and keep aside to cool.

While everything chills off, crush every one of the fixings alongside ginger, together to a fine glue. Include Salt and Garam Masala.

Making the Whole Chicken

Warmth margarine in a cooker body, include 1/2 tsp bean stew powder and the chicken marinade. Softly dark colored the chicken. Include the simmered ground masala glue and mix for 2 min. Include water, Close cover. Place cooker on max warm. Convey to full cooking and weight. Decrease to medium warmth and cook for 10 min. Open cooker promptly subsequent to discharging steam. Place cooker on the stove and let the water vanish assuming any. Trimming with coriander leaves and garam masala.