A show-stopping Mughlai delicacy! Hard-boiled eggs are wrapped in spiced minced mutton, fried to a golden brown, and then simmered in a rich, aromatic tomato-onion gravy. Perfect for special occasions.
Prep45 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 kofta(1 kofta with approximately 1 cup of gravy)
858cal
36gprotein
31gcarbs
Ingredients
500 g Mutton Keema (Finely minced and preferably with some fat)
5 pcs Eggs (4 for boiling, 1 for binding the mince)
3 large Onion (1 finely chopped for kofta, 2 pureed for gravy)
3 medium Tomato (Pureed for gravy)
2 tbsp Ginger Garlic Paste (1 tbsp for kofta, 1 tbsp for gravy)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
Aromatic Nargisi Kofta Curry with saffron rice – a protein-packed, melt-in-mouth comfort food!
This indian dish is perfect for lunch. With 1298.94 calories and 43.84g of protein per serving, it's a nutritious choice for your meal plan.
67gfat
2 tsp
Garam Masala
(1 tsp for kofta, 1 tsp for gravy)
1 tsp Red Chilli Powder (For the kofta mixture)
0.75 tsp Turmeric Powder (0.25 tsp for kofta, 0.5 tsp for gravy)
2.25 tsp Salt (1 tsp for kofta, 1.25 tsp for gravy, or to taste)
2 cup Vegetable Oil (For deep frying the koftas)
3 tbsp Ghee (For making the gravy)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
12 pcs Cashew Nuts (Soaked in warm water for 15 mins, then ground to a fine paste)
0.5 cup Curd (Full-fat, whisked until smooth)
2 tsp Coriander Powder
1.5 tsp Kashmiri Red Chilli Powder (For color and mild heat)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 cup Water (Warm)
2 tbsp Fresh Cream (For garnish)
Instructions
1
Prepare Eggs and Kofta Mixture
Place 4 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes. Immediately transfer to an ice bath to cool, then peel carefully and set aside.
In a large mixing bowl, combine the mutton keema, 1 finely chopped onion, 1 tbsp ginger-garlic paste, green chillies, and 2 tbsp chopped coriander leaves.
Add the roasted besan, 1 tsp garam masala, 1 tsp red chilli powder, 0.25 tsp turmeric powder, and 1 tsp salt.
Crack the remaining raw egg into the bowl. Using your hands, mix everything thoroughly for 3-4 minutes until the mixture is sticky and well-combined. This helps in binding.
2
Form and Fry the Koftas
Divide the mince mixture into 4 equal portions. Lightly grease your palms with oil.
Take one portion and flatten it into a disc on your palm. Place a peeled hard-boiled egg in the center.
Carefully and gently enclose the egg with the mince, ensuring an even layer all around. Seal any cracks and smooth the surface to form a large, oval kofta.
Repeat for the remaining eggs and mince.
Heat 2 cups of oil in a deep kadai or pan over medium heat. The oil should be hot but not smoking (around 170°C / 340°F).
Gently slide the koftas into the hot oil, one by one. Do not overcrowd the pan. Fry in batches if necessary.
Fry for 10-12 minutes, turning them gently and occasionally, until they are a deep golden brown on all sides and the mutton is cooked through.
Remove with a slotted spoon and drain on a wire rack or paper towels.
3
Create the Gravy Base
In a separate heavy-bottomed pan, heat 3 tbsp of ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
Add the puréed onion and cook, stirring frequently, for 10-12 minutes until it turns light golden brown and the moisture evaporates.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another 1-2 minutes until the raw smell is gone.
4
Develop the Masala
Stir in the tomato purée. Cook for 7-8 minutes, until the mixture thickens and you see ghee separating from the sides of the masala.
Add the powdered spices: coriander powder, Kashmiri red chilli powder, and 0.5 tsp turmeric powder. Sauté for 1-2 minutes until fragrant.
Reduce the heat to the lowest setting. Add the whisked curd, a tablespoon at a time, stirring continuously and vigorously to prevent it from splitting. Cook for 3-4 minutes until the curd is well incorporated.
Add the cashew paste and cook for another 3-4 minutes, stirring constantly, until the gravy thickens and becomes glossy.
5
Simmer and Finish the Curry
Pour in 1.5 cups of warm water and add 1.25 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Crush the kasuri methi between your palms and add it to the gravy, along with the remaining 1 tsp of garam masala. Mix gently.
Carefully place the fried koftas into the simmering gravy. Spoon some gravy over them.
Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the koftas to absorb the flavors of the gravy. Avoid stirring too much to prevent the koftas from breaking.
Turn off the heat. Drizzle with fresh cream and garnish with the remaining 1 tbsp of chopped coriander leaves. Let the curry rest for 10 minutes before serving.
4
Serving size: 1 cup
441cal
8gprotein
69gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.