Goli Pulao (Lamb Meatball Pilaf)

Goli Pulao also known as “Meatball Pilaf” is a rice preparation from Kolhapur. Traditionally Kolhapuri masala is added in this preparation, but we can use red chilli powder. The recipe I have shared here is a simple creamy rice preparation. If you like to make rice more spicy add some more green chillies and red chilli powder in the lamb mince and use less cream while preparing rice.

For video click on the link below:

Ingredients:

500 grams Lamb Mince

3 cups Basmati Rice

1 cup hot water

2 cup cream (35% M.F)

(Ratio of Rice to Liquid is 1:1, so adjust the ratio of water and cream according to your taste)

1 Large onion Chopped

1/2 tbsp green chillies chopped

1/2 tbsp ginger garlic paste

Salt to taste

1 tsp Garam Masala

1 tsp red chilli powder

1 Whole Egg beaten (acts a binding agent)

2 cups oil/ghee/clarified butter

(for frying meatballs, same oil can be used for rice)

100 grams cashew nuts

3 green cardamoms

4 cloves

2 black cardamoms

1 large bay leaf

1 tbsp cumin seeds

1 tsp cumin powder                                                                                   

3-4 saffron strands

Directions:

Mise-en-place

Chop onion and keep in a bowl. Chop green chillis. Beat 1 whole egg and Soak rice in water for at least 30 minutes. Soak the saffron strands in 1-2 tbsp of hot cream or water.

Meatballs preparation

In a bowl add lamb mince, add chopped onion, chopped green chillies, ginger garlic paste, garam masala, red chilli powder, beaten egg and salt. Combine well.

Make small balls of the mixture. In a kadhai, add oil/ghee/clarified butter. When oil is hot fry the meatballs and remove when done. In the same oil fry cashews and remove in a bowl.

Save the oil and use it to prepare rice. It will infuse flavour in the rice.

Rice Preparation

In a kadhai add 3-4 tbsp of oil. When oil is hot, add cloves, green cardamom, black cardamom, bay leaf and saute till aroma pops out. Add cumin seeds and let them crackle.

Add the rice (drain the water from the rice) and saute on medium flame for couple of minutes. Add cumin powder and saute for a minute.

Now add water and cream (the proportion of rice and liquid is 1:1, so you can adjust the quantity of water and cream according to your preferences) add salt, cashew nuts and saffron. Cook until rice is done.

Assemble rice and the meatballs as shown in the pics…garnish with cashews. serve with Raita

Pandhara Rassa

One of Kolhapur’s delicacy Pandhara rassa means “white curry” is a soup like dish made of coconut milk and cashew. The fact that you can use chicken, mutton or veg stock to make pandhara rassa makes it a must go with your food and its nutritious. Childhood memories of pandhara rassa is relishing it at home, wedding and at restaurants with my family and friends. I always used to believe preparing pandhara rassa might be challenging, but it’s so simple and makes a good accompaniment with spicy chicken or mutton curries.

For Chicken Stock:

1kg Chicken Carcass

1 tablespoon Ginger Garlic Paste

3-4 cloves

5-6 peppercorn

2 bayleaves

1 medium onion

1 carrot

2 garlic pods

For Coconut Milk:

2-3 green chillies

Handful of cashewnuts (blanched)

Freshly Grated Coconut

Tip: If u are using frozen grated coconut, soak it in warm water so it will soak water and will be more creamier.

For Preparation:

3tbls Oil

4-5 cloves

Salt to taste

Directions:

Step 1.

 Chicken stock

Marinate the chicken with ginger garlic paste. Put all the ingredients in a pot. Cook on low flame for 2-3 hours. Strain. Cool. Before using remove the fat from the top.

Step 2.

Coconut Milk

Put all the ingredients in a blender and blend till its combined. Strain all the milk in a bowl. Squeze the combined mixture with your hands and extract all the milk. Repeat the process one more time.

Tip: After extracting milk, you can keep the coconut mixture and use for other purposes like making Vatan.

Step3.

Take a pot. Add 3 tbls oil. When oil is hot, add cloves, then add the chicken stock. When the chicken stock is warm add coconut milk (don’t add while the stock is boiling or it will split) Simmer for a while and serve hot with boiled egg(optional). Garnish with chopped coriander.