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INGREDIENTS
- Eggs 8
- Beef / Mutton Mince 1 kg
- Onions 2
- Almonds 6
- Black Peppercorns(black pepper) 8
- Small Cardamom( ilachi) 8
- Salt to taste
- Black Cumin (zeera) 1 tsp
- Red Chili Powder 1 tsp
- Roasted Black Gram(black chane bhune hue) 2 tbsp
- Poppy Seeds(khashkhaash) 2 tbsp
For Salan:
- Yogurt ½ cup
- Chopped Onions 3
- Clarified Butter/ Oil 1 cup
- Small Cardamom(ilachi) 4
- All Spice Powder 1 tsp
- Red Chili 1 tbsp
- Ginger Garlic Paste 1 tbsp
- Coriander (dhania)Powder 2 tbsp
- Salt to taste
METHODS
- Boil ½ mince and keep the other half unboiled.
- Chop onion and fry till golden brown. Take it out and let it dry.
- Grind together, poppy seeds(khashkhaash), cumin(zeera), chopped almonds, black peppercorn(mirch), salt, 2 tbsp roasted gram(bhune chana), black cumin, small cardamom(ilachi) and red chili and grind together.
- Add in grinded Masala in the boiled mince and add crushed onion and chop evething together. mix in beaten egg and mix everything together.
- Take mince in your hand and keep an egg in between and make a kabab.
- Heat oil and fry all the nargisi koftay.
- In ½ cup yogurt, add in 1 tbsp all spices, 2 tbsp coriander powder. Small cardamom,ginger garlic paste and salt and half of the onion.
- Cook this Masala and add in koftas in it. Add in 1 cup hot water.
- When oil separates, simmer it for 5 mins.
- Dish it out.
- Garnish it with fried onions and serve.
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