NOOR-E-BADAR.

NOOR-E-BADAR.

Inspired by the famous dish Nargisi Kofta, this dish eliminates the white portion of egg
which fails to absorb flavours.  Noor-e-badar, the name as we retain the delicate yolk and the dish is made in rich gravy and uses slow cooking technique on low heat.

Ingredients

• Chicken Keema (fine) 200 gms
• Eggs (hard boiled) 5
• Chickpeas flour 1 tbsp
• Bay leaf 1-2
• Cinnamon stick 1
• Cloves 3-4
• Cumin seeds 1 tsp
• Black pepper 5-6
• Ginger garlic paste 1 tbsp
• Yogurt ½ cup
• Cashew paste ½ cup
• Boiled onion paste 1 cup
• Cream 1 cup
• Kasoori methi 1 tsp
• Salt to taste
• Chicken stock 1 cup
• Garam masala 2 tsp
• Garlic powder ½ tsp
• Red chilli powder 1 tsp
• Fennel seeds 1 tsp
• Cardamom 2-3
• Black cardamom 1

Method

• Add besan, red chilli powder, kasoori methi, salt, garlic powder and 1 tsp garam masala to keema.
• Separate the yolk of eggs carefully and chop egg white fine.
• Mix egg white into keema.
• Take keema, pat it flat. Then carefully place yolk on it and cover. Make all kofta in same way.
• Heat oil and fry koftas carefully on medium heat.
• Heat oil in pan and add cumin, cinnamon, bay leaf and cloves and saute for 10-12 seconds.
• Add onion paste. Fry till golden brown. Add little water to avoid burning. 
• Add ginger garlic paste. Add cashew paste.
• Add crushed cardamom, garam masala and crushed black pepper.
• Cook well till oil separates.
• Add green chilli if desired.
• Add yogurt. Mix well.
• Add stock and mix well. Boil for 3-4 minutes.
• Add koftas to gravy.
• Cover and simmer for 8-10 minutes.
• Finally add cream, mix well and cook for 2-4 minutes.
• Noor-e-badar is ready.
• Serve hot with naan.