Nargisi Kofta Pullao Recipe

Welcome to the exclusive page of Nargisi Kofta Pullao. You can find the relevant ingredients, and method to prepare it online here. This page is best for those who love to try new recipes every time.

recipe

Person Person

4

time Time

0:40 - 0:20

comments Comments

1

reviews Views

7653

star Rating

ratingratingratingratingrating

submit Submited by

Areeba from Multan
Ingredients
  1. For Koftas:
  2. 500 grams mincemeat or kheema
  3. 1 medium-sized onion
  4. 2 piece ginger
  5. 500 grams rice
  6. 8 tblsps ghee
  7. 250 grams curd
  8. 2 piece cinnamon stick (broken into bits)
  9. 2 large cardamoms
  10. 2 bay leaves (crumpled)
  11. a few peppercorns
  12. a few drops yellow food coloring
  13. salt to taste
  14. 250 grams green peas (shelled)
  15. 1/2 tsp saffron essence
  16. a handful of fresh rose petals
  17. 2 rings canned pineapple (diced)
  18. 2 hard-boiled eggs (shelled and quartered)
  19. a few pistachios (fried and chopped coarse)
Method
  • To prepare the koftas, grind the kbeema to a paste, along with the onion, ginger, coriander, mint and chillies. Mix in the cream, 1 tbIsp of ghee, salt and garam masala and knead to a smooth mixture. Grind the almonds, pistachios, cashew- nuts, walnuts and saffron strands to a very smooth paste. Form the meat mixture into balls, each around a little of the nut paste. Now heat 4 tblsps of ghee and mix in the curd (blended with a large cup of water) and bring to a boil. Reduce the heat and immerse the meat balls carefully. Cook over slow fire till all the moisture is absorbed and the koftas are completely cooked. Remove from fire and cool. Now separate the balls from the gravy, and cover them with foil. Heat another 4 tblsps of ghee in a separate vessel and add the whole spices, then the rice, and fry for 5 minutes. Pour in the gravy (kept aside earlier), along with enough water to stand an inch above the level of the rice. Mix in the color and salt. Bring to a boil, reduce heat, and cook over a slow fire till the rice is half tender. Mix in the peas and continue cooking till the rice is completely tender and dry. Remove from fire, mix in the essence, and arrange in a serving dish. Now stir in the koftas, rose petals and pineapple. Garnish with eggs and sprinkle pistachios all over.
Reviews & Discussions

My dining table is always full of tempting food! I make healthy and tasty food for my family. This time I will make Nargisi Kofta Pullao in the same way that you guys have listed. I truly trust your recipes.

  • Affra, Islamabad
  • Wed 31 Aug, 2016