Tuesday, December 8, 2009

Nargisi Kabab

A classic Mughlai recipe -which I have tried to shallow fry to save on some calories. I also used chicken mince instead of mutton kheema/mince.

Nargisi Kababs
1/2 lb chicken mince
2 tsp garlic paste
2 tsp ginger paste
2 tbsp Shan Shammi Kabab Masala
2 tbsp chopped onion
2 tbsp chana daal/bengal gram, soaked for 4 hours
1 cup water

You will also need later,
2 tbsp chopped mint
3 - 4 slices of bread, blend to make fresh bread crumbs

4 hard boiled eggs, cooled completely

Oil for shallow/deep frying

Serving Suggestions
Sliced onions & lemon wedges


0. Hard boil eggs. Let them cool completely. Peel & set them aside. Preferably, keep them in the fridge for at least 30 minutes.
1. Add all the ingredients except herbs, eggs/bread or oil in pressure cooker or handi.
2. Pressure cook for 4-5 whistles.
3. Open the lid when the pressure drops by itself. There will be still moisture in the chicken mince. Do not let it evaporate. Let it cool down completely. Keep it in the refrigerator for at least 30 minutes before proceeding.
4. Add mint & fresh bread crumbs. Knead to make it a nice dough.
5. Take a hard boiled egg. Enclose the egg completely with the chicken mince. Follow the same procedure for all the remaining eggs.
5. Heat a tawa/pan. Grease it lightly. Place the eggs gently on the pan. Cook them on all the sides.
6. Drain on the absorbent paper. Serve hot with onions, lemons & salad.

Note -
1. Traditionally, mutton mince is used for this recipe.
2. You can deep fry these kababs for better taste.
3. I more or less followed the recipe on the back of Shan Shami Kabab Masala.
4. As you may have noticed that the shape of this kabab is flattened at the ends. Since I shallow fried it with minimal amount of oil, I had to keep the egg on all the sides to make sure it's cooked well. If you deep fry, the egg retains its oval shape better.


LinkWithin Related Stories Widget for Blogs