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Goli Bhaat is the Maharashtrian Vegetarian dish adapted from the popular meat biryani. This is also called as the varhadi Pulav popularly served during weddings.
The meat version of this biryani is served during weddings and the name indicates that it’s for the Varhad, meaning the wedding guests. The biryani is quite elaborate with various stages of cooking the meat, grinding the masala, and finally assembling the biryani. I adapted mine from Pradnya, who had made a vegetarian version, just for the likes of us, who would enjoy it immensely!
I was over the moon, enjoying this dish and loved cooking it. I made it for our Sunday lunch, along with making a chicken Biryani for the kids. So, in the end, everybody enjoyed their meal. Since Hubby dear said I need to complete even the clicking on time, I made sure the biryani was done ahead and I had ample time to click.
Most times I hardly get time to set up the pictures. It’s always 2 minutes job and even worse for this series, I almost ended up using the same bowl, same spoon and just a handful of napkins!
In this vegetarian version, the golas are made with besan spiced with the ground masala. Konda loved the fried golas and wanted it to be sent for college!
The whole rice turned out so good that I was almost sad it got over. This was no doubt, one of the best biryanis I have made.
Goli Bhaat is my choice G in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for G in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
PIN This for Later!
Step By Step Pictures for making Goli Bhaat
Goli Bhaat | Maharashtrian Varhadi Pulav
Ingredients Needed:
2 cups Basmati Rice
2 tbsp Ghee
1 cup Onion
Salt to taste
1 Black Cardamom
1 Bay Leaf
1 tsp Saffron
2 tbsp Milk
For Masala
1 tbsp Copra Dry Coconut, grated
1/2 Onion finely chopped
1 tsp Sesame Seeds
1 tsp Poppy Seeds
1 inch Ginger
3 to 4 Dry Red Chillies
3 to 4 Garlic
2 to 3 Cloves
1 tsp black pepper
2 Bay Leaves
1 inch Cinnamon
2 to 3 Cardamom
1 Star Anise
2 tsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Caraway Seeds
Handful Coriander Leaves
2 nos Green Chillies
For the Goles
1.5 cup Besan / Chickpea Flour
1 tsp Ginger Garlic Paste
1 tsp Garam Masala
Salt to Taste
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Cooking Oil
Cooking Oil for deep fry
For Garnishing
Coconut grated
Coriander Leaves
Cashew Nuts
Method
For the ground Masala paste
Dry roast the masala ingredients individually.
Add 1 tsp oil and roast the Onions and coconut. Allow to cool down.
Add Green Chillies, Coriander leaves to the mixer along with roasted ingredients and grind to a smooth paste with water.
For the Golas
In a mixing bowl, add all the ingredients for gole, 1 tbsp of the ground masala.
Mix well and then slowly add water to a thick consistency.
Grease your palm and make golas or balls.
Steam in a pan for 15 mins. Allow to cool down.
Then deep fry the balls. Keep it aside.
For Making the Rice
Wash the rice and soak for 20 mins.
Soak the saffron in warm milk and keep it aside.
In a big nonstick pan enough to cook the rice, heat the ghee and saute the whole spices.
Next, add the chopped onions and saute well.
Add the ground masala and saute until it is dry.
Next, add the drained rice. Saute well and add 4 cups of water.
Bring to a boil and when the rice gets cooked to almost done, reduce the heat and add crushed golas.
Add 2 tsp ghee and sprinkle the saffron over the rice.
Keep it covered tight over a tawa for it to get cooked well.
Add fried cashews, golas and grated coconut on top and serve with raitha.
- 2cups Basmati Rice
- 2tbsp Ghee
- Salt to taste
- 1cup Onion
- 1 Black Cardamom
- 1 Bay leaf
- 1tsp Saffron
- 2tbsp Milk
- 1tbsp Copra /Dry Coconut, grated
- 1tsp Sesame Seeds
- 1tsp Poppy Seeds
- 1/2 Onion finely chopped
- 1inch Ginger
- 3 to 4 Dry Red Chilies
- 3 to 4 Garlic
- 2 to 3 Cloves
- 1tsp Peppercorns
- 2 Bay leaves
- 1inch Cinnamon
- 2 to 3 Cardamom
- 1 Star Anise
- 2tsp Coriander Seeds
- 1tsp Cumin seeds
- 1/2tsp Caraway Seeds
- Handful Coriander leaves
- 2nos Green Chillies
- 1.5cup Besan / Chickpea Flour
- 1tsp Ginger Garlic paste
- 1tsp Garam Masala
- 1tsp Red Chilli powder
- 1tsp Turmeric powder
- Salt to taste
- 1tsp Cooking Oil
- Cooking Oil for deep fry
- Coconut grated
- Coriander leaves
- Cashew Nuts
-
Dry roast the masala ingredients individually.
-
Add 1 tsp oil and roast the Onions and coconut. Allow to cool down.
-
Add Green Chillies, Coriander leaves to the mixer along with roasted ingredients and grind to a smooth paste with water.
-
In a mixing bowl, add all the ingredients for gole, 1 tbsp of the ground masala.
-
Mix well and then slowly add water to a thick consistency.
-
Grease your palm and make golas or balls.
-
Steam in a pan for 15 mins. Allow to cool down.
-
Then deep fry the balls. Keep it aside.
-
Wash the rice and soak for 20 mins.
-
Soak the saffron in warm milk and keep it aside.
-
In a big nonstick pan enough to cook the rice, heat the ghee and saute the whole spices.
-
Next, add the chopped onions and saute well.
-
Add the ground masala and saute until it is dry.
-
Next, add the drained rice. Saute well and add 4 cups of water.
-
Bring to a boil and when the rice gets cooked to almost done, reduce the heat and add crushed golas.
-
Add 2 tsp ghee and sprinkle the saffron over the rice.
-
Keep it covered tight over a tawa for it to get cooked well.
-
Add fried cashews, golas and grated coconut on top and serve with raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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