Nargisi Kofta Pulao

Name: Nargisi Kofta Pulao
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1.5 cup basmati rice (soaked for 20 minutes and drained); 4 cup water (for cooking the rice); 4 pcs egg (hard-boiled and peeled); 300 g mutton keema (finely minced); 2 pcs onion (medium, thinly sliced); 2 pcs green chili (finely chopped); 2 tsp ginger-garlic paste; 0.25 cup yogurt (plain, whisked); 2 tbsp coriander leaves (chopped); 2 tbsp mint (chopped); 2 tbsp gram flour (for binding the kofta mixture); 2 tbsp ghee; 1.5 cup oil for frying (for deep frying koftas); 1 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon; 1 pinch black pepper; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp salt (divided)

RATING

4.5/5(68)

TASTE SCORE

9/10

Fragrant basmati rice layered with spiced koftas wrapped around boiled eggs makes this pulao rich, festive, and deeply satisfying. It feels special enough for guests, yet the steps are simple when made in order.

PREP

30m

COOK

45m

SERVES

1 LARGE KOFTA WITH ABOUT 1.5 CUPS OF PULAO

749 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Prepare the rice and boiled eggs.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Boil the eggs until hard-boiled, peel them, and set aside.
TIPDrain the soaked rice well so the grains stay separate while cooking.
mix · ~5 min
Make the kofta mixture.
1.In a bowl, combine mutton keema, half of the ginger-garlic paste, gram flour, half of the garam masala, black pepper, red chili powder, turmeric powder, 1 pinch of salt, 1 chopped green chili, 1 tbsp coriander leaves, and 1 tbsp mint.
2.Mix well until the keema feels sticky and holds together.
3.Divide the mixture into 4 equal portions.
assemble · ~8 min
Shape the nargisi koftas.
1.Flatten one portion of keema in your palm.
2.Place one boiled egg in the center and wrap the keema around it evenly.
3.Seal the edges well and shape into a smooth oval kofta.
4.Repeat with the remaining eggs and keema.
TIPWet your hands lightly if the keema sticks while shaping.
fry · ~12 min
Fry the koftas until golden.
Heat the oil for frying over medium heat. Fry the koftas gently in batches until golden brown on all sides, about 5 to 6 minutes per batch. Lift them out and set aside to cool slightly.
TIPKeep the heat medium so the meat cooks through without browning too fast.
saute · ~12 min
Cook the onion masala.
1.Heat the ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.
3.Add the sliced onions and cook until light golden, 6 to 8 minutes.
4.Add the remaining green chili and remaining ginger-garlic paste and sauté for 1 minute.
5.Add the yogurt and the remaining salt and cook until the masala looks glossy.
TIPLower the heat before adding yogurt so it blends smoothly and does not split.
boil · ~7 min
Cook the pulao rice.
Add the drained basmati rice and stir very gently for 1 minute to coat the grains. Pour in the water, bring to a boil, then reduce the heat.
assemble · ~2 min
Layer the koftas into the rice.
Nestle the fried koftas into the rice in a single layer. Sprinkle the remaining coriander leaves, mint, and garam masala over the top.
simmer · ~15 min
Cover and cook on low heat.
Cover the pan tightly and cook on very low heat until the rice is tender and the water is absorbed, about 15 minutes.
TIPDo not stir during this stage or the koftas may break and the rice can turn mushy.
rest · ~10 min
Rest the pulao before serving.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains firm up and the flavors settle.
serve
Slice the koftas and serve the pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the shaped koftas for 15 to 20 minutes before frying so the keema firms up and stays wrapped around the eggs.
2
Seal the mince evenly around each egg with no thin spots, or the kofta can split in the hot oil.
3
Fry only 1 or 2 koftas at a time and turn them gently; overcrowding drops the oil temperature and encourages cracking.
4
Let the fried koftas cool slightly before adding to the rice so the crust sets and they hold their shape better.
5
When the rice is half-cooked, avoid stirring after the koftas go in; just rotate the pan gently if needed.
6
Rest the pulao the full 10 minutes, then slice the koftas with a sharp knife for neat egg-centered rounds.
7
Leftovers reheat best on low steam with a splash of water, not direct high heat, so the rice stays fluffy.