I was chatting with my friend who is from Kolhapur. She mentioned about Kolhapuri Goli Bhaat which sounded like a Kofta Pulao. The authentic version contains "golies" made from kheema (mutton mince). I thought of using the small nutrella chunks from my pantry. My version is not exactly authentic. But we enjoyed it nonetheless.
Kolhapuri GoLi- Bhaat (My vegetarian version)
Soya chunks rice
Ingredients
1 cup small Nutrella Chunks, soaked in warm water for 2 hours
salt to taste
1/2 tsp Kolhapuri Masala/chutney
1 tsp garam masala
3 1/2 cup hot water
1/3 cup green peas, fresh or frozen
Rinse and drain
1 1/2 cup Basmati Rice
Grind to a smooth paste
1/3 cup cilantro
3 green chilies (use less or more per your personal preference)
5 cloves of garlic
1" ginger, peeled
Tempering
1 tbsp oil
4-5 black peppercorn
3 cloves
1 piece cinnamon (about 2" length)
1 cup finely chopped onion
1/4 tsp turmeric powder
Garnish
1 tbsp minced cilantro
Method
1. Soak Nutrella chunks in warm water for about 2 hours. Drain. Mix with 1/2 of green paste.
2. Pressure cook nutrella chunks along with green paste marinade and 1/4 cup water. Set aside.
Pressure cooked Nutella Chunks
3. Rinse and drain Basmati Rice.
4. Heat oil in a heavy bottomed saucepan.
5. Add whole spices for tempering. As they sizzle, add onion and turmeric powder.
6. Saute till onion is soft. Add 1/2 of remaining green paste. Saute for 5 minutes.
7. Add drained Basmati Rice. Saute for 5 minutes.
8. Add 3 1/2 cup hot water, salt to taste, Kolhapuri masala and garam masala.
9. Bring to boil. Switch gas to low. Cover with a lid. Let it cook for about 15 minutes on a low flame.
10. Open the lid. Now add cooked Nutrella chunks and green peas in a single layer over the rice.
11. Place the lid back. Cook again for 10-15 more minutes on a low flame.
12. Garnish with cilantro.
Note -
1.This is not an authentic version of Kolhapuri GoLi Bhaat.
2. This pulao is not very spicy. Serve it with some spicy curry for accompaniment.
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