SHAHI MURGH MUSSALLAM WITH SAFFRON RICE

Ingredients for Murgh Mussallam
1 whole chicken ( clean and make cuts)
Red chili powder 2 tsp
Lemon juice 2 tbsp
Salt 1 1/2 tsp
Yoghurt 1 cup
Crushed red onion 2 tbsp
Saffron 1/2 tsp
Garam masala powder 1 tsp
Coriander powder 1 tbsp
Ginger garlic paste 1 tbsp
Almond paste 1 tbsp
Kewra (screw pine essence) 2-3 drops
Method
Mix all ingredients and marinate chicken in it for few hours, preferably overnight.
Heat up oil in a pan.
Fry chicken for 4-5 minutes on all sides on medium flame.
Pour 1/2 cup water and remaining marinade.
Let it cook for half an hour.
Serve with saffron rice.
SAFFRON RICE
Ingredients
Saffron 1/2 tsp
Oil 2 tbsp
Cardamom pods 4
Cinnamon sticks 2-3 small
Cloves 4
Peppercorns 10
Blanched almonds 2 tbsp
Pistachios 2 tbsp
Raisins 2 tbsp
Cashews 2 tbsp
Rice 2 1/2 cup
Orange zest 2 tsp
Salt 2 tsp
Method
- place saffron in a small bowl, cover with 2 tbsp of hot water and set aside.
- in a large pan, heat oil and add cardamom pods, cinnamon sticks, cloves and peppercorns to fry till aromatic.
- add rice, and fry for 2-3 minutes. Add four cups of water, salt, orange zest and saffron along with its liquid. Bring quickly to boil,reduce heat to the lowest, cover and cook for 20 minutes.
- in a frying pan, heat 1 tbsp oil and fry all nuts till lightly browned and set aside.
- scatter half of the nuts on rice, cover and cook for another 5 minutes.
*At time of serving, take out rice in a dish and place Murgh Mussallam on top and scatter the remaining nuts all over the rice and chicken. Garnish with boiled egg slices and serve hot.