Nargisi Kofta Pulao with Cucumber Raita

Instructions

1. 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. 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. 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. 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. 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. 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.