In the Muslim community, when marriages are held, this particular dish is cooked specially for the bridegroom and his friends. It’s made with whole chicken with fillings and is very rich in flavour. Although there is an elaborate art to eating this particular dish, I tried making a fusion of this delicious dish which is easy to eat and not messy.
Ingredients
- 1 Portion Chicken Breast (butterflied)
- For the Roulade Filling
- 100 Gms Mutton Keema
- 1 Onion (big)
- 1/2 Tsp Chili Powder
- 1/2 Tsp Zeera Powder
- 1 Tsp Dhanya Powder
- 1/2 Tsp Ginger-Garlic Paste
- 1/2 Lemon
- Salt to Taste
- 5-6 Kishmish
- For the Mussallam Gravy
- 4-5 Roasted Cashew
- 4-5 Roasted Almonds
- 1 Tbsp Roasted Posto
- 2 Fried Onions (sliced)
- 2 Tbsp Curd
- 1 Tsp Haldi Powder
- 1/2 Tsp Chilli Powder
- 1 Tsp Dhanya Powder
- 1/2 Tsp Kewda Water
- 2 Pcs Alu Bukhara/Dry Plum
- Salt to Taste
- 4 Tbsp Ghee
- Whole Cardamom, Dalchini and Bay Leaf (for pan-frying)
Preparation
Prep: 25 minutes
Cooking: 25 minutes
- Butterfly the chicken, pound it with a meat hammer and marinate with haldi, mirchi and lemon.
- For the filling, caramelize chopped onions until light brown. Add mutton keema, salt and ginger-garlic paste and cook it.
- Then add mirchi powder, jeera powder, dhania powder and curd. Cook till fully dry.
- For gravy or sauce, roast the cashews, almonds and posto together. Fry the sliced onions until golden brown. In a grinder, add all these ingredients along with ginger-garlic paste and curd to make a semi-thick paste.
- Now, make a roulade with the mutton keema filling in a cling film and wrap tightly. Boil water and poach the roulade for ten minutes on low flame.
- In another pan, cook the paste we made in ghee and oil mixture. Add some water so that the smell of the raw masalas goes away.
- Once the roulade is poached, open the cling film and fry it in a pan with cardamom, dalchini and bay leaf. Let it cool down and then cut into slices.
- Put the gravy on a plate and serve the roulade on it.
