Raan Musallam Recipe

 
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Raan Musallam
How to make Raan Musallam
  • Chef: NDTV Food
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A dish that would have had the Great Mughal Kings licking their fingers - a Raan Mussallam. Mutton and chicken marinated in a variety of spices, cooked on slow fire and topped with a gravy made with fried onions, dry fruits and spices.

Ingredients of Raan Musallam

  • 1 kg Raan, deboned
  • 4 chicken breast pieces, boneless
  • 50 ml mustard oil
  • 2-3 bay leafs
  • 2 sticks of cinnamon
  • 4 brown cardamoms
  • 8 green cardamoms
  • 2 florets of mace
  • 1/2 tsp black peppercorns
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp coriander seeds
  • 100 gms ginger, garlic and green chilli paste
  • 150 gms hung curd
  • 2 Tbsp red chili powder
  • 2 Tbsp turmeric powder
  • 150 gms poppy seed, coconut and cashew nut paste
  • 100 gms fried onions
  • 3 Tbsp ghee
  • 50 gms cashew nut and raisins
  • 1 lime

How to Make Raan Musallam

  • 1.In a pan, dry roast the bay leaf, cinnamon, brown cardamom, green cardamom, mace, black pepper, cumin seeds and whole coriander seeds.
  • 2.Transfer them into mortar and pestle, grind them finely to make fresh garam masala.
  • 3.In a bowl, mix ginger garlic and chilli paste, hung curd, red chilli powder, turmeric powder, ground poppy coconut cashew nut paste, fried onions, ground garam masala and butter. This is your marinade.
  • 4.First, apply mustard oil to the chicken breasts and then marinate them.
  • 5.Next, marinate the raan, place the chicken breasts on it and add a layer of cashew nut and raisins.
  • 6.Tie and roll up the raan and chicken breast together with the help of a thread.
  • 7.Cook the the stuffed raan, in ghee, on a slow fire. Once both the sides of the raan are seared, cover and let it cook for an hour.
  • 8.With the remaining marinade, make a quick gravy by cooking it out in mustard oil and adding a little water to it.
  • 9.Ladle the gravy on to the cooked Raan.
  • 10.Garnish with lime, sprinkle raisins, cashew nuts and fried onions.
  • 11.Serve hot!

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