{"id":24723,"date":"2018-01-05T22:57:02","date_gmt":"2018-01-06T03:57:02","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=24723"},"modified":"2021-09-21T13:45:22","modified_gmt":"2021-09-21T17:45:22","slug":"best-tasting-instant-pot-30-minute-mughlai-murgh-musallam-whole-chicken-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/best-tasting-instant-pot-30-minute-mughlai-murgh-musallam-whole-chicken-recipe\/","title":{"rendered":"Best Tasting Instant Pot 30 Minute Mughlai Murgh Musallam | Whole Chicken Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24728\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-Recipe-1.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-Recipe-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-Recipe-1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Mughlai Whole chicken cooked in the Instant Pot, pressure cooked for just 15 minutes&#8230;<\/p>\n<p>Murgh Musallam is a popular Mughlai dish, whole chicken cooked in ground almond and poppy seeds gravy. Saffron is added to the gravy, makes this dish extremely scrumptious.\u00a0 This is a rich, flavorful and delicious whole chicken recipe.<\/p>\n<p>In the Instant Pot, this can be cooked effortlessly, pressure cooked for 15 minutes. The chicken was perfectly cooked, tasted very flavorful &amp; the gravy lip-smackingly delicious.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24729\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h3>Egg Stuffed Murgh Musallam, cooked over stovetop: <a href=\"http:\/\/www.thasneen.com\/cooking\/mughlai-murgh-musallam-or-eggs-stuffed-whole-chicken\/\" target=\"_blank\" rel=\"noopener noreferrer\">Recipe Click here<\/a><\/h3>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"Delicious Instant Pot WHOLE CHICKEN Step by Step | How To Cook in 15 minutes\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/WiWNhN5Wg3o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/01\/Instant-Pot-Whole-Chicken-Recipe-1.jpg\" \/>\n<div class=\"item ERName\">Instant Pot Whole Chicken or Murg Musallam Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT55M\">55 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For marinating Whole chicken[\/b]<\/li>\n<li class=\"ingredient\">Whole Chicken- 3 lb or 1.5 kg<\/li>\n<li class=\"ingredient\">Kashmiri Chili powder- 1 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Water- 2 tbsp<\/li>\n<li class=\"ingredient\">Lemon juice- 2 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making paste[\/b]<\/li>\n<li class=\"ingredient\">Almonds- 20<\/li>\n<li class=\"ingredient\">Poppy seeds- 1 tbsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup<\/li>\n<li class=\"ERSeparator\">[b]For making Gravy[\/b]<\/li>\n<li class=\"ingredient\">Ghee or oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Whole cardamom- 4<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2-inch slice<\/li>\n<li class=\"ingredient\">Dried Bay leaves- 2<\/li>\n<li class=\"ingredient\">Onion, chopped- 2<\/li>\n<li class=\"ingredient\">Ginger-garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Turmeric powder- \u00bc tsp<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- \u00bd tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Yogurt, beaten- 1 cup<\/li>\n<li class=\"ingredient\">Saffron strands- 8 to 10 strands<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Drizzle 3 tbsp lemon juice over the whole chicken, rinse it thoroughly under running water.<\/li>\n<li class=\"instruction\">Pat dry with a kitchen paper towel.<\/li>\n<li class=\"instruction\">In a small bowl, combine Kashmiri Chili powder, salt along with 1 1\/2 tbsp water and lemon juice. Spread this all over the whole chicken and let marinate for 30 minutes to an hour.<\/li>\n<li class=\"instruction\">Note: Instead of whole chicken, chicken legs or bone-in pieces can be used.<\/li>\n<li class=\"instruction\">Soak whole almonds in hot water for 5 minutes or add 1\/4 cup water to the whole almonds and microwave for a minute. Peel off the skin.<\/li>\n<li class=\"instruction\">Into a blender- add almonds, poppy seeds, cumin seeds and water, grind to a smooth paste. Keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking whole chicken[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Turn on the Instant Pot. Select Saute setting, temperature should be Medium. Let display turn to HOT.<\/li>\n<li class=\"instruction\">Add ghee or oil. Add whole cardamom, cinnamon and bay leaves. Saute for a few seconds.<\/li>\n<li class=\"instruction\">Add the chopped onions, season with 1\/2 tsp salt and combine well.<\/li>\n<li class=\"instruction\">Add ginger-garlic paste, cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add tomatoes, saute for 2 minutes.<\/li>\n<li class=\"instruction\">Add chili powder, turmeric powder, cumin powder, coriander powder, combine well.<\/li>\n<li class=\"instruction\">Add the ground almond\/poppyseed\/cumin seeds mixture, combine well.<\/li>\n<li class=\"instruction\">Add the saffron strands, combine well.<\/li>\n<li class=\"instruction\">Beat the yogurt well taken in a bowl using a spoon. This way yogurt won&#8217;t curdle while cooking.<\/li>\n<li class=\"instruction\">Add the yogurt to the pot, combine well.<\/li>\n<li class=\"instruction\">Ensure the bottom of the pot hasn&#8217;t turned brown.<\/li>\n<li class=\"instruction\">Taste the gravy, if needed add more salt.<\/li>\n<li class=\"instruction\">Place the marinated whole chicken over the gravy, keep the breast side down. Pour some gravy over the chicken.<\/li>\n<li class=\"instruction\">Close the pot with the lid, turn the knob to Sealing if using Instant Pot Duo model.<\/li>\n<li class=\"instruction\">Cancel Saute setting.<\/li>\n<li class=\"instruction\">Select [b]Pressue cook setting. Set time to 15 minutes, at high pressure [\/b]<\/li>\n<li class=\"instruction\">After 15 minutes of pressure cooking, let the pressure release naturally for 10 minutes.<\/li>\n<li class=\"instruction\">After that do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid, combine the gravy well, garnish with chopped cilantro.<\/li>\n<li class=\"instruction\">Transfer the whole chicken on a platter, pour some gravy over the chicken.<\/li>\n<li class=\"instruction\">Serve the remaining gravy in a separate bowl.<\/li>\n<li class=\"instruction\">The gravy tastes lip smackingly delicious.<\/li>\n<li class=\"instruction\">Enjoy with roti, naan, chapati, basmati rice, ghee rice or fried rice. It&#8217;s yummylicious.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Instead of whole chicken, chicken legs or bone-in peices can be added.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mughlai Whole chicken cooked in the Instant Pot, pressure cooked for just 15 minutes&#8230; Murgh Musallam is a popular Mughlai dish, whole chicken cooked in ground almond and poppy seeds gravy. Saffron is added to the gravy, makes this dish extremely scrumptious.\u00a0 This is a rich, flavorful and delicious whole chicken recipe. In the Instant &hellip; <\/p>\n","protected":false},"author":1,"featured_media":24729,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,1232,27,1120,748,30],"tags":[1122,1121,713,307],"class_list":["post-24723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-eid-recipes-by-category","category-indian-cuisine","category-instant-pot-recipes","category-mughlai","category-video","tag-instant-pot","tag-instant-pot-recipes","tag-video-2","tag-whole-chicken","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=24723"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/24723\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/24729"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=24723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=24723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=24723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}