A majestic Mughlai dish where succulent mutton meatballs, each hiding a surprise hard-boiled egg, are nestled in fragrant, long-grain basmati rice. This one-pot meal is a true showstopper for special occasions.
Prep45 min
Cook50 min
Soak30 min
Servings4
Serving size: 1 serving(1 large kofta with about 1.5 cups of pulao)
1128cal
51gprotein
103gcarbs
Ingredients
500 g Mutton Mince (Finely minced and drained of excess water)
5 pcs Eggs (4 to be hard-boiled, 1 raw for binding)
400 g Basmati Rice (Rinsed and soaked for 30 minutes)
3 medium Onion (1 finely chopped, 2 thinly sliced)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic Nargisi Kofta Pulao with cool Cucumber Raita. Perfectly spiced and soul-satisfying!
This awadhi dish is perfect for lunch. With 1217.69 calories and 55.870000000000005g of protein per serving, it's a nutritious choice for your meal plan.
57gfat
480 ml Vegetable Oil (For deep frying)
1 tsp Red Chili Powder
1 tsp Coriander Powder
0.25 tsp Turmeric Powder
1 tsp Garam Masala
2.5 tsp Salt (Divided: 1 tsp for kofta, 1.5 tsp for pulao)
4 tbsp Coriander Leaves (Finely chopped, divided)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pods Green Cardamom
1 pod Black Cardamom
4 pcs Cloves
8 pcs Black Peppercorns
1 tsp Shahi Jeera
1 pinch Saffron (Soaked in 2 tbsp warm milk)
960 ml Water (Or mutton stock for richer flavor)
Instructions
1
Preparation
Place 4 eggs in a saucepan with cold water. Bring to a boil and cook for 10 minutes. Immediately transfer to an ice bath to cool, then peel and set aside.
Drain the soaked basmati rice completely.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk.
2
Make the Kofta Mixture
In a large mixing bowl, combine the mutton mince, 1 raw egg, finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, garam masala, red chili powder, coriander powder, turmeric powder, 1 tsp of salt, and 2 tbsp of chopped coriander leaves.
Mix gently with your hands until just combined. Overmixing can make the koftas tough.
3
Form and Fry the Nargisi Koftas
Divide the mince mixture into 4 equal portions. Lightly grease your palms with oil.
Take one portion, flatten it into a disc on your palm, place a hard-boiled egg in the center, and carefully enclose the egg with the mince, sealing any cracks to form a smooth oval kofta.
Repeat for the remaining eggs and mince.
Heat oil in a kadai or deep pan over medium heat. Gently slide the koftas into the hot oil. Do not overcrowd the pan.
Fry for 8-10 minutes, turning occasionally, until they are evenly golden brown and cooked through. Drain on a wire rack or paper towels.
4
Prepare the Pulao Base
In a heavy-bottomed pot, heat the ghee over medium heat.
Add the whole spices: bay leaves, cinnamon, green and black cardamoms, cloves, peppercorns, and shahi jeera. Sauté for 30-40 seconds until fragrant.
Add the thinly sliced onions and fry, stirring frequently, until they turn a deep golden brown (birista). This will take 10-12 minutes.
Remove half of the fried onions and set them aside for garnish.
To the remaining onions in the pot, add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until fragrant.
5
Cook the Pulao
Lower the heat and add the whisked curd. Stir continuously for 2-3 minutes to prevent curdling, until the oil begins to separate.
Add the drained basmati rice and sauté gently for 2 minutes, being careful not to break the grains.
Pour in the water (or mutton stock) and the remaining 1.5 tsp of salt. Stir gently and bring to a vigorous boil.
6
Assemble and Cook on 'Dum'
Once the water is boiling, gently place the fried Nargisi Koftas into the pot amongst the rice.
Drizzle the saffron-infused milk over the top.
Reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel under the lid.
Cook on 'dum' (low heat) for 18-20 minutes, until all the water is absorbed and the rice is perfectly cooked and fluffy.
Turn off the heat and let the pulao rest, covered and undisturbed, for at least 10 minutes. This step is crucial for the flavors to meld.
Gently fluff the rice with a fork. Garnish with the reserved fried onions and the remaining chopped coriander leaves. Serve hot, with koftas either whole or sliced in half, alongside a cooling raita.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.