Over the years, as I am more and more rushed for time, I find myself simplifying some of my own recipes. The traditional murgh musallam recipe, for example, is quite complicated. I now cook it relatively simply, by smothering a marinated bird with a spice paste, wrapping it in foil and popping it into the oven. It works beautifully.
I like this with Mushroom pullao
, Spinach cooked with onions