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
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
1 tbsp oil
4-5 black peppercorn
1 piece cinnamon (about 2" length)
1 cup finely chopped onion
1/4 tsp turmeric powder
1 tbsp minced cilantro
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.
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.
1.This is not the authentic version of Kolhapuri GoLi Bhaat.
2. This pulao is not very spicy. Serve it with some spicy curry for accompaniment.