Murg Gulbahar

Discussion in 'Cookery Contest Recipes' started by rehanak, Dec 16, 2005.

  1. rehanak

    rehanak New IL'ite

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    400 gm chicken-boneless, cut into cubes, pricked
    1 ½ tsp salt
    1 tsp green chilli paste
    1 tsp ginger paste
    ¼ cup hung yoghurt
    1 tbsp clarified butter
    10 almonds-roasted
    1 tbsp melon seeds-roasted, soaked
    1 tbsp thandai/Sardai mixture, soaked in water for 2-3 hours
    ¼ tsp black pepper powder

    1 tbsp green cardamom powder almonds-sliver a few rose petals


    Mix chicken, salt, green chilli paste, ginger paste and yoghurt. Marinate and refrigerated for 2 hours. Soak and grind the almonds and the melon seeds together into a paste, put aside.

    Grind the thandai mixture to a paste, strain and add enough water to make 1 ½ cups liquid.

    Add almond mixture to the thandai mixture and keep aside.

    Place the ghee in a dish and cook covered at HIGH for 1 minute. Lift the chicken out of the marinade and mix into the ghee. Cook covered at HIGH for 5 minutes, stirring once.

    Mix in the rest of the marinade, black pepper and 1 tbsp of the thandai mixture. Cover and cook at HIGH for 5 minutes.

    Mix in the rest of the thandai mixture, check seasoning, cover and cook at 70% for 10 minutes. Serve hot garnished with the cardamoms, almonds and rose petals.

  2. rehanak

    rehanak New IL'ite

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    Raan Mussallam


    raan (leg of lamb - thigh portion)
    1 cup yoghurt
    1 tsp ginger paste
    1 tsp garlic paste
    1 cup boiled onion paste
    1 tsp kashmiri chilli powder
    1 tsp kachri powder
    2 bay leaves
    1 tsp peppercorns
    6-8 cloves
    4 black cardamom seeds
    2 tbsp clarified butter
    1 tsp salt or to taste
    5-6 small potatoes-whole, peeled, pricked
    5-6 small onions-whole, peeled, pricked
    almonds- chopped and some raisins for garnishing


    Make deep cuts into the leg on both sides, so that the marinade seeps in well.

    Mix the yoghurt, garlic, chilli powder and kachri together.

    Rub well into the leg of mutton. Leave thus marinated overnight.

    Put the bay leaf, peppercorns, cloves and the cardamom in a dish, large enough to take in the raan, and cook, covered, at HIGH for 2 minutes.

    Add the ghee and onion paste, mix well and cook at HIGH uncovered, for 15 minutes, stirring twice or till the onions become light brown.

    Add salt to the marinated meat and place the meat in the dish.

    Turn upside down to coat the piece well, with the onion mixture.

    Cook uncovered on HIGH for 12 minutes, turning once.

    Add the remaining marinade, cover and cook at 30% for 20 minutes, turning twice, basting with the drippings each time.

    Add the potatoes and onions. Cook covered at 30% for 20 minutes, turning and basting once.

    Check to see if done, cook longer if not. To be served with a little gravy.

    If it has dried up then add some water and cook some more to obtain desired consistency.

    Garnish with almonds and raisins and serve.

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