The Mughal emperors of Rajasthan were passionate about hunting, so their chefs created a range of game dishes. This one, Batair Mussallam, follows the dictums of traditional Mughal cooking: the birds are stuffed with grated Indian cheese, dried apricots, chillies and spices, then gently braised in an aromatic sauce.
Per portion Energy 378kcal/1581kJ; Protein 25g; Carbohydrate 18.8g, of which sugars 9.1g; Fat 23.6g, of which saturates 6.4g; Cholesterol 97mg; Calcium 194mg; Fibre 1.9g; Sodium 144mg.
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