Spiced Game Bird Nargisi Kofta

Bring a medium saucepan of water to a rolling boil. Carefully lower the eggs into the water and boil for exactly 6 minutes and 30 seconds for a jammy center. Immediately transfer the eggs to an ice bath to halt the cooking process. Once completely cooled, peel them carefully and pat thoroughly dry with paper towels.

In a mixing bowl, combine the minced pheasant, roasted gram flour (besan), ginger garlic paste, garam masala, fresh coriander, and salt. Mix thoroughly using your hands until the mixture becomes slightly sticky and cohesive.

Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water. Flatten one portion of meat into a wide, thin disc in the palm of your hand. Place a dried, boiled egg in the center and gently wrap the meat around it, smoothing the seams until the egg is completely sealed with an even layer of meat. Repeat for the remaining eggs.

Heat vegetable oil in a heavy pot or Dutch oven to 170°C/340°F. Carefully lower the assembled koftas into the oil using a slotted spoon. Fry for 5 to 7 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature of the meat reaches 74°C/165°F. Remove and drain on paper towels.

In a separate heavy-bottomed skillet, melt the ghee over medium heat. Add the cardamom pods, cinnamon stick, and cloves. Toast for about 30 seconds until highly fragrant.

Add the pureed yellow onion to the toasted spices. Sauté for 8 to 10 minutes until the onion paste loses its raw smell and turns a deep golden brown. Stir in the ginger garlic paste and cook for an additional 2 minutes.

Lower the heat slightly and add the Kashmiri chili powder, coriander powder, and turmeric powder. Stir well, then pour in the tomato puree. Cook the mixture until it reduces to a thick paste and the ghee begins to separate and glisten at the edges.

Turn the heat to low. Vigorously whisk the plain yogurt and cashew paste into the masala to prevent curdling. Cook gently for 3 minutes, then gradually stir in the warm water, salt, and the steeped saffron strands with their liquid. Simmer for 5 minutes until the gravy reaches a velvety consistency.

Using a sharp, thin-bladed knife, carefully slice the fried koftas in half lengthwise, wiping the blade between cuts for a clean presentation. Pour the hot gravy into a serving dish and arrange the kofta halves on top, yolk side up.