Murg Mutanjan
INGREDIENTS


  • 750gm Jazaa Sela Gold rice
  • 1 - 1/2 kg Chicken
  • 1 - Onion
  • 10 - Green Cardamom ( Eliachees )
  • 1 - tsp each Dhaniya whole / Salt / Saunf
  • 5 - tbsp Orange Peel of 2 - oranges
  • 250gm Ghee
  • 20 - Cloves Garlic
  • 2-Lemons
  • 1/2 -kg Sugar
  • 3/4 - Cup Kishmish
  • 1/2 -Cup Badaam (skin removed and soaked)
  • 1 - tsp Garam-Masala
  • Saffron and red, orange, yellow food colors

DIRECTIONS


Fry chicken in oil with cardamom and remove. Fry or roast almonds and keep aside and fry pistachio. Heat ghee, fry onions until slightly brown and put 1 cup water and add chicken and add packet of garlic, garam masala, anise and coriander. Put 2 cups of water and cook till chicken gets soft. Boil Jazaa SELA Gold rice in water for 10 minutes and drain.

Boil orange peel and sugar in drained chicken stock (Yakhni), 1-cup yakhni and 2-cups sugar, till thick. Put a layer of rice, onion, chicken, nuts mixture, pour liquid on rice and finally add the food color and saffron.