Rooster Mosallam
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Materials-
1 chicken
1 cup of chopped onion
Ginger paste 1 teaspoon
1 teaspoon of garlic paste
1 teaspoon of chilli powder
1 teaspoon of coriander powder
Like salt to taste
1 teaspoon of almond paste
1 teaspoon of poppy seed paste
1/2 cup of sour yogurt
Saffron color slightly
1 pinch of Jayatri powder
Like 1 teaspoon of sugar or to taste
3-4 cardamoms
2-3 cinnamon
1-2 bay leaves
Long 3-4
4-5 black peppers
Ghee or ghee + oil 1/2 cup
2-4 eggs
Method-
- Clean the chicken slowly and grate it gently. Gently tear a few days to look beautiful. It will also go well with spices. Now the lower part of the legs of the chicken and the two hands should be tied with the body of the chicken with the thread.
In a bowl, marinate the whole chicken with sour curd, salt, saffron color, ginger paste, garlic paste, chilli powder, coriander powder, jaggery powder, almond paste, poppy seed paste and sugar for 30 minutes.
- Now heat ghee in a pan and brown the onion pieces and fry them in it with cardamom, cinnamon, long, black pepper and bay leaves.
- Lightly fry the chicken in hot oil on low heat.
- Now pour the marinated spices in the same oil.
Add a little water and stir well until the spices are raw.
-Then shake well with the chicken. Then cover and cook over low heat.
- When the chicken is boiled and the oil rises, add eggs. Can spread raw pepper. If you want you can give keora water or rose water.
-Keep it on low heat for 20 minutes. If you feel less oil, you can add a little ghee before squeezing. You can cut the yarn and put the egg in the middle of the stomach and serve. Serve with yarn to keep the shape right
Nice story