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mURG BAHARI. DELICIOUS....
Hi Rusha, Your recipe is currently hidden from public view. Kindly mention each steps and ingredients to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe. Thanks!
ITS WHOLE PREPARATION IN A COOKER.
WASH WHOLE CHICKEN WITH WATER AND CLEAN CHICKN'S STOMACH.TAKE A PLATE AND OPEN CHIKEN'S STOMACH BY USING UR HAND .NOW ADD BOILED EGG BOILED POTATOES IN IT MIX WITH SOME SALT ,PEPPER AND MOZARELLA TO FILL INSIDE OF CHICKEN STOMACH NOW TAKE NEEDLE AND THREAD AND STICH OPENING SIDE OF STOMACH.
HEAT UR COOKER WITH SLOW FLAME. ADD OLIVE OIL AND ADD WHOLE GARAM MASALA AND BAYLEAVES .
WHN ITS STARTED TO SPRINKLE ADD ONION. KEEP FRYING FOR 2MINS. AFTER 2 MINS UR ONION START TO BECOME BROWNISH. THEN ADD TOMATO PUREE, CURD, GINGER GARLIC PASTE AND KAJU PASTE TOGETHER.
U CAN ADD WATER LITTLE MORE.TAKE A LID OFF OF COOKER. DONT USE WHISTLE OR RING .AFTER 5 MINS CHECK OUT.AFTER 5 MINS ADD WHOLE CHIcKEN CARE FULLY AND ADD SALT, SUGER, CUMIN POWDER, TUMARIC POWDER,CHILI POWDER.
NOW ADD 1CUP OR MILK 1 CUP WATER.NOW SET THE RING SET THE WHISTLE ON LID AND TAKE THE LID OFF FOR 20 MINS IN LOWER FLAME .
AFTER 20 MINS TURN OFF UR GAS AND KEEP ASIDE. DONT TRY TO OPEN IT .
AFTER 20 MINS OPEN COOKER CAREFULLY TAKE INTO A BOWL AND GARNISH WITH BOLIED EGG SLICES AND CORIENDER LEAVES ON TOP AND ENJOY UR MURG BAHARI...
SERVING: 4
Hi Rusha, Your recipe is currently hidden from public view. Kindly mention each steps and ingredients to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe. Thanks!
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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