 |
Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Baby | Social Planning | SITEMAP
Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes
Murgh Musallam (Whole Baked Chicken) Akbar Recipe
Whole chicken stuffed with minced mutton based on a sixteenth century recipe
Murgh Musallam was originally created by Rajput cooks during Akbar period Musamman Recipe (Ain-I-Akbar). The chicken was carefully cleaned and stuffed with spiced minced mutton. Here, I will use minced lamb. The stuffed chicken was Dum Cooked in Handi over low fire.
India Akbar weight and measure system
The egg is not used as a binder. The ground onions and coriander are the key to hold minced meat together.
I will deviate from my normal interpretation here. After the stuffing is prepared, stuff a couple of 3 to 5 pound chicken roasters or a small turkey. Put the fowl in a Turkey roasting bag. Pre-heat oven to 350º F. Place bag in the oven and bake (20 minutes/pound) or till the fowl is done.
There seems to be a major error in the spices. I had to reduce them by almost an order of magnitude.
Ingredients
Number |
Item |
Original |
Converted |
Interpreted |
Notes |
| 1. | Lamb Minced | ½ s | 1Pounds | 1 Pounds | |
| 2 | Ghee | ½s | 2¼Cups | 1 cup | Changed |
| 3. | Hard boiled Eggs | 5 | 5 | 5 | |
| 4 | Chopped Onions | ¼ s | 1¼ cups | 1cups | |
| 5 | Coriander powder | 10m | 33 teaspoon | 2 Tablespoon | Changed |
| 6 | Fresh Ginger | 10m | 19"x1" | 2 Tablespoon | Changed |
| 7 | Salt | 5m | 15 teaspoons | ½ teaspoon | Changed |
| 8. | Peppercorn | 3m | 8 teaspoons | 1 teaspoon | Changed |
| 9. | Saffron | ½ m | 4½ teaspoon | 1 teaspoon | Changed |
| 15 | Water | N/A | N/A | ½ Cup |
Method
1. Heat Ghee in a pan.
2. Grind onions and ginger together. Sauté till almost brown, about 5 minutes
3. Add coriander, peppercorn, salt and minced lamb. sauté on medium heat till the lamb is grayish brown.
4. Stir in crumbled saffron.
5. Add water. Bring to a boil. Turn down heat. Cook till lamb is tender. About 20 minutes. All the moisture must have dissipated. You are left with barely moist yet tender lamb.
6. Finely chop the hardboiled eggs and stir in the lamb. Let it cool to warm.
Baking Fowl
1. Stuff a medium turkey or chicken broilers.
2. Rub Ghee on the skin.
3. Put the fowl in a Turkey Roasting bag
4. Pre-heat oven to 350º F. Place chicken bag in the oven. Bake 20 minutes/pound or till the fowl is done.