Recipe Marathon: Day 3: Nargisi Biryani (Egg Kofta Biryani)

Claypot-Biryani

Before I start my four column story, I just wanted to ask you all a question. I have been blogging only for couple of months, and though I visit all of the yummy recipes by the participants of the marathon, I am not able to leave a comment as I am hosting this from wordpress and I am only able to comment with my URL/Name option. Are there any other options, please let me know as I am still in the learning phase :)

During weekdays,when packing lunch boxes I look for recipes that can stay, hold their shape and will taste good after a couple of hours. There is no point in making spaghetti and eating a tough one/soaked in sauce for lunch. Instead, I can get a steaming hot plate of pasta from a soup shop nearby or make it for dinner. I am not too fond of packing dosas either, unless there is a shortage of frisbee in the work place . For lunch, I pack gravies like panner butter masala, aloo curry or some usual sambar rice or rasam .

So, the only time we get to taste elegant lunches like biryani is during weekends. I mean, would you want to hurry up and finish biryani on a 20 minute lunch break or are you willing to savor it for the weekend?

By the time we get up(every saturday, if I can add), we are always in the mood to prepare some variety rices. If you remember my stories on sis and her biryanis, and have tried my paneer kofta biryani , this is the meat free version of it.The Nargisi biryani. And that is what I am going to serve my fellow runners for a fulfilling lunch during this Marathon .

My sis works with a lot of people from the middle east in her office and she learnt this recipe from an Iranian friend’s mom. She uses egg instead of the chicken meat ball and I followed suit.

Pot-in-Sink

If you plan ahead you can put it together in a jiffy. I make my biryanis in a clay pot so I have to soak it in water for a good 30 mins to an  hour before I put this together, but by that time I can also cook the rice. So I wont call it a recipe that takes half a day to cook. Besides, it tastes awesome so even if it did take half a day to cook , I would try this at least once.

Here is a filling biryani, to bundle up some energy for the rest of the marathon.

Recipe 5: Nargisi Biryani

Ingredients:

List 1: (To make the koftas)
Hard boiled eggs- 3
Boiled large potatoes- 4
Salt- to taste
Garam Masala Powder- 1/2 tsp
Gram flour -1/2 cup
Oil- to deep fry

List 2:(Marinade for the rice)
I make a yogurt based masala and it can be made and stored in the refrigerator for a day.I usually make it the night before I make biryani.

Well whisked thick yogurt- 1 cup
Roma tomatoes-2
Green Chilies-2
Bay Leaf-2
Cloves-2
Cardamom-2
Ginger garlic paste- 1 tsp
Turmeric Powder- 1/2 tsp
Red chili powder- 3/4 tsp
Garam Masala Powder- 1 tsp
Salt- to taste
Mint leaves- handful
Cilantro- handful

List 3: (Making the rice)
Cumin seeds- 1 tsp
Bay leaf-1
Salt- 1/2 tsp
Oil- 1 tsp
Basmathi rice- 1.25 cups

List 4:
Red onion- one large
Steamed,drained vegetables like cauliflower, carrot and peas – 1/4 cup
Cilantro, mint, green onions- to garnish
Lemon juice- to taste

Method:

Instructions on using a clay pot can be found from my previous post here.

Step 1:

marinade

Chop the tomatoes, chilies, mint, cilantro and mix everything given under the marinade section.Prepare the marinade atleast an hour before you make biryani or make it the night before and store in a fridge.

Step 2:

coating-eggs

Remove the shell of the hard boiled eggs and cut them into two. Mash the boiled potatoes till smooth, without lumps. Mix gramflour, salt and garam masala powder to the mashed potato. Add water (2 tbsp) and make a thick batterish-pulp. The potato mash has to be thick yet spreadable. Take a half cut section of the egg and start coating it with the mashed potato pulp.

Make sure that you cover the egg fully, and no egg white can be seen. Similarly cover and coat all eggs. Pour oil in a pan and wait till it gets hot. Deep fry the potato covered egg till golden brown. Drain on a paper towel. If any white of the egg is visible, when it comes into contact with the oil, it is going to burst giving a hot oil shower to the chef.

Fried-egg-Kofta

Step 3:

Jeera-rice

Soak Basmathi rice in water for 10 minutes. Heat oil in a frying pan, add cumin seeds and bay leaf, add the drained rice, stir fry for 3-4 minutes. Transfer to the usual vessel you’d make rice in, add salt and water (1 cup rice: 2 cups water) and cook the rice. Fluff it and keep aside.

Step 4:

Cut the onions lengthwise(julienne slice). Heat oil in a pan(use the same pan used to fry rice), add the chopped onions and fry till transparent. Pour in the prepared mariande and let the yogurt sauce thicken (7-10 minutes), giving off all the water. Add the steamed vegetables, Stir well to coat, taste if salt is enough. Do not add any water to this gravy.Switch off.

Putting it together:

Coat the bottom of the clay pot/ baking tray with ghee. Spread a layer of rice. Spoon over some of the cooked marinade, arrange couple of the egg-koftas, cover them with another layer or rice, and pour some mariande on top, arrange the remaining egg koftas, cover with rice. Garnish with cilantro, mint or green onions. Cover the mouth of the pot with a tin foil.

Bake in a 375 oven (No need to preheat if using claypot) for 40minutes. Carefully remove the foil, pour lemon juice on top… mix without breaking the egg koftas and..Serve it steaming hot with raitha and chips.

Serving-Biryani

Suggestions:

1) You can boil the potatoes in the cooker along with the rice saving time.

2) How about adding mashed carrots and beans to the potato to get some more vegetables?

You can, but make sure that everything is well mashed else, you are going to get an oil shower when you deep fry them.

3) Baking the Koftas: Have’nt tried it, planning to try it sometime soon.

4) If you don’t want to use eggs, use vegetable koftas. But make sure that you dont over do the eggs as the eggs are coated with potato and gram flour so you could end up with more eggs than what you counted.

Meet you all tomorrow with something light for Tea!

Print Friendly

the attachments to this post:

Pot-in-Sink
Pot-in-Sink

Soaking-Pot
Soaking-Pot

Serving-Biryani
Serving-Biryani

Jeera-rice
Jeera-rice


14 Comments to “Recipe Marathon: Day 3: Nargisi Biryani (Egg Kofta Biryani)”

  1. indosungod says:

    I agree, biryani can never be a weekday quick eat lunch, its got to be a relaxed weekend affair.

    Thought I had exhausted biryani ideas. This is delicious and lovely and bookmarked for a relaxed weekend.

  2. Sayantani says:

    wow what a laid back finger licking weekend lunch you had. love love simply love it. I made nargisi egg cofta curry for our anniversary last year but never tried in biriyani. great recipe and good pic by pic tutorial.

  3. ruchikacook says:

    Thanks indosungod. Love the kara kozhambus..

    Thanks Sayantani. Kofta curry is also yummy. I end up making biryanis coz I am lazy (and tired) to make two dishes like kofta and rice so I put’em all in a pot :)

  4. Koki says:

    Wow My hubby and I are big time briyani fans… One more recipe to bookmark.. Great recipe to treat My Man on another weekend…

    Love your blog!

  5. Siri says:

    I love love this biryani.. so yummy :) .. takes a little bit of effort.. but ultimately it is worth it :) )..

    Siri

  6. Pavani says:

    Absolutely mouthwatering biryani.. Adding nargisi koftas is such a gourmet touch.. Bookmarked..

  7. Mona says:

    Wow, delicious! perfect for a weekend brunch or dinner!

  8. Ashwini says:

    The Biryani is delicious. I liked the grainy appearance of rice. Was not aware of the Kofta Ball with Egg stuffing. Will try some time soon. Nice recipe….

    Happy blogging Ruchika!!

  9. Sheetal says:

    This would be so perfect for the long weekend that is coming up! And I adore that cute, clay pot! I have been wanting to get my hands on one for a long time now. This is truly a fantastic recipe!

  10. lavi says:

    First.. I just love ur claypot..

    Second..Biryani Looks excellent with perfect Rice Grains.
    Egg Kofta makes me drool!!

    Third..My Biryani is nowhere near to urs(:

  11. ruchikacook says:

    Thanks Koki. Same story here, treating Hubby :)

    Thanks Siri. Mona, we make it almost every weekend for lunch!

    Aswini, thanks for visiting. Your chole is yum. I followed you on the middle eastern part :)

    I agree with you on the pot sheetal ,Nothing ever sticks on to it, its better than a non stick pan. And the aroma of cooking in clay pot..mmmmm….

    Lavi, I was drolling at your dum biryani!! great presentation and a spicy masala..

  12. Linda says:

    That is a luxurious dish, definitely worth the wait :)

  13. Susi says:

    Hi, Where did you buy this pot? Can we put it on stove and oven? I tried this recipe, came out very well.

Leave a Reply