Murgh Musallam by Chef Gulzar

Ingredients:

• Whole chicken 1
• Rice flour 2 tbsp
• Papaya paste 2 tbsp
• Onion paste 1
• Garlic paste 2 tbsp
• Coriander powder 1 tsp
• Green chili paste 1 tbsp
• Cumin powder 1 tsp
• Red chili powder 1 tbsp
• All spice powder 1 tbsp
• Crushed black pepper 1 tbsp
• Orange food color 2 pinch
• Tamarind paste 4 tbsp
• Vinegar 4 tbsp
• Kewra essence few drops
• Oil 2 tbsp
• Salt to taste

For Rice :

• Rice 500 grams
• Boiled eggs 4
• Fried onion 1/2 cup
• Garlic paste 2 tbsp
• Whole cumin 1 tsp
• Orange food color a pinch
• Black cardamom 3-4
• Cinnamon 2 sticks
• Cloves 4-5
• Bay leaves 3-4
• Kewra essence few drops
• Ghee 1/2 cup
• Salt to taste

Method:

1. Mark cut on, add all ingredients in mixing bowl, make mixture, marinate chicken with mixture and leave for 1/2 hour.
2. Now steam it for 20-25 minutes, then take it out, brush with oil and bake till color changes.
   
3. For rice: Put ghee in pot and roast cloves, cinnamon, black cardamom and bay leaves.
   
4. Then put garlic paste, rice, salt and water.
5. When rice is ready, put kewra essence and orange food color and simmer it.
6. When simmer is completed, spread it and keep chicken.
7. In end, garnish with boiled eggs and brown onion and serve.