Nargisi Kofta Pulao

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   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.

8. 8
   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.
9. 9
   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.

10. 10
    serve

    Slice the koftas and serve the pulao hot.

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