Recipe Marathon: Day 3: Nargisi Biryani (Egg Kofta 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.
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
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
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
List 3: (Making the rice)
Cumin seeds- 1 tsp
Salt- 1/2 tsp
Oil- 1 tsp
Basmathi rice- 1.25 cups
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
Instructions on using a clay pot can be found from my previous post here.
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.
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.
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.
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.
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!
the attachments to this post: