Nargisi Kofta with Shahi Pulav
This is 'the classic Mughlai dish'. The king of kebabs. The Nargisi Kofta.
I am so glad that I made this. The taste takes you to a totally another world. I am happy to share the recipe with you..
Nargesi/Nargisi /Nargis kebab/kofta or Nargasi Shami kebab is named after Narcissus flower.. Because when the kebabs are cut they look like the flower's petals.
Nargisi kofta or kebab is a boiled egg coated with minced meat. I used chicken for the dish. You could use any other meat.
I served the koftas with a thick gravy and shahi pulav.
Let's start making it.
Ingredients for Nargisi kofta and its gravy:
Minced chicken (1/2 kg)
Whole Garam Masala ( pepper corns 3-4, black cardamom 3, cloves 3-4)
Poppy seeds (1 tbsp)
Cumin seeds ( 1 tsp)
Dried red chilli whole ( 2-3)
Ginger garlic paste ( 1 tbsp)
Fried Onion (2) ( 2 onions thinly sliced and deep fried)
Roasted Gram flour/ besan ( 2 tbsp). (Dry roasted for abt 10 minutes on medium flame to remove rawness of flour).
Boiled eggs ( 2-3) ( 1 is enough for one person as each kofta is very heavy :-))
Fried Onion paste for gravy ( 3 onion thinly sliced and deep fried. Transfer the fried onions and little curd (1 cup) in a blender to form a smooth paste).
Ghee (2 tbsp)
Red chilli paste( dried whole red chillies soaked in water for some time and blended in a mixer to form a paste) ( 1 tsp)
Cashew nut paste ( 8-10 roasted cashews soaked in warm water for abt 10 minutes. Later blended in a mixer to form a smooth paste) (1 tbsp)
Garam Masala powder (1 tsp)
Salt as per taste
Oil (1-2 tbsp as per need)
Procedure to make the Kofta..
- Heat a nonstick pan. Dry roast the whole spices. Add poppy seeds, red chillies and cumin seeds.
- Add ginger garlic paste and the two fried onion slices. Saute for 2-3 minutes.
- Let the spices mixture cool down. Transfer it to a blender and blend it.
- Now add minced chicken and blend it again to form a coarse paste
- Now add some salt and gram flour. Mix it weII. (Add little lemon juice, grated cheese, and any kebab masala if you wish. That's completely optional)
- Kofta batter is ready. Plastic wrap it. Let it rest for 20 minutes in refrigerator.
- Meanwhile we can work on the gravy.
- Gravy: Heat ghee ( 2 tbsp) in a pan. Add fried onion paste. Saute it. Need not saute more as the onions are already fried.
- Add ginger garlic paste (1/4 tsp), red chilli paste, cashewnut paste. Saute for a while.
- Add little water. Add Garam Masala powder and salt. Let it cook for 1-2 minutes. A smooth silky gravy is ready.
Making the kofta.
- Run your palms with little oil. Take a little portion of kofta batter, make a round ball, and flatten it in your palm. Now place a boiled egg over it and try to cover it entirely with the batter. You should cover the egg in its entirety. No portion to be seen uncovered.
Repeat the same for other eggs.
- Heat some oil in a non stick pan and fry the koftas until each side is golden brown.
- Delicious Nargisi koftas are ready......
Now what do you serve it with?? I thought why not make some shahi rice. The subtle taste and aroma of caramelized cumin and onions and it's minty flavor makes it a treat for the pallete.
Let's start making Shahi Pulav..
Ingredients:
Long sliced onions (1)
Oil (1 tbsp)
Black cumin (Shahi jeera) (1 tsp)
Sugar ( 1 tbsp)
Salt ( as per taste)
Ginger garlic paste ( 1 tsp)
Fried onions (1 tbsp)
Green chillies chopped (3)
Chopped mint (1/2 bunch)
Chopped coriander (1/2 bunch)
Rice soaked in water for 1/2 Hr ( 2 cup)
Procedure
Add oil in a heated non stick vessel.
Add shahi jeera. Add sugar. Saute until it turns brown.
Add onions. Saute until onions are cooked. Don't go by the brown color as the sugar makes it look brown.
Add ginger garlic paste and chopped green chillies. Saute for a minute. Add chopped mint and coriander.
Add the soaked rice and double water.
Add salt. Stir well.
Let it cook in open for some time until 90 % of moisture is absorbed by rice.
At this point sprinkle fried onions over the rice.
Now cover the lid and let it cook for another 5 minutes.
Shahi pulav is ready. You will be mesmerized with its aroma and flavour.
Now, let's do the plating.
Spread some silky smooth gravy over the plate. Cut a kofta vertically into two halves with a knife. Place the two halves over the gravy. Place some rice wherever you wish on the plate.
Enjoy the king of kebabs 'Nargisi kofta' with a silky gravy and shahi pulav.. Everyone will love it.
Enjoy friends..
Cheers,
Shweta
This is 'the classic Mughlai dish'. The king of kebabs. The Nargisi Kofta.
I am so glad that I made this. The taste takes you to a totally another world. I am happy to share the recipe with you..
Nargesi/Nargisi /Nargis kebab/kofta or Nargasi Shami kebab is named after Narcissus flower.. Because when the kebabs are cut they look like the flower's petals.
Nargisi kofta or kebab is a boiled egg coated with minced meat. I used chicken for the dish. You could use any other meat.
I served the koftas with a thick gravy and shahi pulav.
Let's start making it.
Ingredients for Nargisi kofta and its gravy:
Minced chicken (1/2 kg)
Whole Garam Masala ( pepper corns 3-4, black cardamom 3, cloves 3-4)
Poppy seeds (1 tbsp)
Cumin seeds ( 1 tsp)
Dried red chilli whole ( 2-3)
Ginger garlic paste ( 1 tbsp)
Fried Onion (2) ( 2 onions thinly sliced and deep fried)
Roasted Gram flour/ besan ( 2 tbsp). (Dry roasted for abt 10 minutes on medium flame to remove rawness of flour).
Boiled eggs ( 2-3) ( 1 is enough for one person as each kofta is very heavy :-))
Fried Onion paste for gravy ( 3 onion thinly sliced and deep fried. Transfer the fried onions and little curd (1 cup) in a blender to form a smooth paste).
Ghee (2 tbsp)
Red chilli paste( dried whole red chillies soaked in water for some time and blended in a mixer to form a paste) ( 1 tsp)
Cashew nut paste ( 8-10 roasted cashews soaked in warm water for abt 10 minutes. Later blended in a mixer to form a smooth paste) (1 tbsp)
Garam Masala powder (1 tsp)
Salt as per taste
Oil (1-2 tbsp as per need)
Procedure to make the Kofta..
- Heat a nonstick pan. Dry roast the whole spices. Add poppy seeds, red chillies and cumin seeds.
- Add ginger garlic paste and the two fried onion slices. Saute for 2-3 minutes.
- Let the spices mixture cool down. Transfer it to a blender and blend it.
- Now add minced chicken and blend it again to form a coarse paste
- Now add some salt and gram flour. Mix it weII. (Add little lemon juice, grated cheese, and any kebab masala if you wish. That's completely optional)
- Kofta batter is ready. Plastic wrap it. Let it rest for 20 minutes in refrigerator.
- Meanwhile we can work on the gravy.
- Gravy: Heat ghee ( 2 tbsp) in a pan. Add fried onion paste. Saute it. Need not saute more as the onions are already fried.
- Add ginger garlic paste (1/4 tsp), red chilli paste, cashewnut paste. Saute for a while.
- Add little water. Add Garam Masala powder and salt. Let it cook for 1-2 minutes. A smooth silky gravy is ready.
Making the kofta.
- Run your palms with little oil. Take a little portion of kofta batter, make a round ball, and flatten it in your palm. Now place a boiled egg over it and try to cover it entirely with the batter. You should cover the egg in its entirety. No portion to be seen uncovered.
Repeat the same for other eggs.
- Heat some oil in a non stick pan and fry the koftas until each side is golden brown.
- Delicious Nargisi koftas are ready......
Now what do you serve it with?? I thought why not make some shahi rice. The subtle taste and aroma of caramelized cumin and onions and it's minty flavor makes it a treat for the pallete.
Let's start making Shahi Pulav..
Ingredients:
Long sliced onions (1)
Oil (1 tbsp)
Black cumin (Shahi jeera) (1 tsp)
Sugar ( 1 tbsp)
Salt ( as per taste)
Ginger garlic paste ( 1 tsp)
Fried onions (1 tbsp)
Green chillies chopped (3)
Chopped mint (1/2 bunch)
Chopped coriander (1/2 bunch)
Rice soaked in water for 1/2 Hr ( 2 cup)
Procedure
Add oil in a heated non stick vessel.
Add shahi jeera. Add sugar. Saute until it turns brown.
Add onions. Saute until onions are cooked. Don't go by the brown color as the sugar makes it look brown.
Add ginger garlic paste and chopped green chillies. Saute for a minute. Add chopped mint and coriander.
Add the soaked rice and double water.
Add salt. Stir well.
Let it cook in open for some time until 90 % of moisture is absorbed by rice.
At this point sprinkle fried onions over the rice.
Now cover the lid and let it cook for another 5 minutes.
Shahi pulav is ready. You will be mesmerized with its aroma and flavour.
Now, let's do the plating.
Spread some silky smooth gravy over the plate. Cut a kofta vertically into two halves with a knife. Place the two halves over the gravy. Place some rice wherever you wish on the plate.
Enjoy the king of kebabs 'Nargisi kofta' with a silky gravy and shahi pulav.. Everyone will love it.
Enjoy friends..
Cheers,
Shweta
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