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Recipes >> Zubaida Tariq Recipes > Kashmiri Murgh Mutanjan by Chef Zubaida Tariq

Kashmiri Murgh Mutanjan

Kashmiri Murgh Mutanjan
Prep Time
3 Hrs + 30 Mins
Cook Time

35 Mins

6 - 8
Mutanjan has variations in its recipes, here we have murgh (chicken) mutanjan recipe strait from Kashmir. It is sweet as well as salty, full of colors and is very rich in taste as it consists of lots of nuts, spices and milk.
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Source:  Chef Zubaida Tariq
5 Ratings
3 out of 5 stars
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  • Boneless chicken ½ kg
  • Sella Rice 2 ½ cups (soaked for 3 hrs)
  • Ginger garlic paste 1 tbsp
  • Green cardamom 10
  • Cloves 6
  • Almonds 15 (boiled)
  • Pistachio 10 - 15 (boiled)
  • Coloured petha 1 cup
  • Milk ½ cup
  • Yogurt 3 tbsp
  • Sugar 2 ½ cups
  • Oil 1 ½ cup
  • Salt to taste

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Cooking Directions

  1. In a large skillet boil soaked rice with half of cloves and cardamoms.

  2. When rice is cooked strain and keep aside.

  3. Now heat oil in the skillet add remaining cloves and cardamoms, ginger garlic paste, salt and chicken, stir fry for 5 minutes.

  4. Then add yogurt and simmer for 10 minutes.

  5. In the meantime mix sugar, coloured petha, almonds, pistachio and milk in cooked rice.

  6. Now add the rice in the chicken mixture.

  7. Cover and simmer for 10 minutes.

  8. Colorful chicken mutanjan is ready.

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