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:


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



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

Prawns Pulao (Shrimp Pilaf)

Pulao or Pilaf is a rice dish commonly made in Indian home. It is a one pot dish where you cook spices, meat or veggies and rice together unlike Biryani which is multi layered. Also preparing Pulao is less time consuming than Biryani. There are many variations of pulao like Chicken, Mutton (Goat), Egg, Vegetable, Fish etc. to name a few. As I have already shared a Chicken Biryani recipe, I am sharing a pulao recipe with prawns, one of my favorites and my mother’s recipe. Easy to prepare and delicious to eat, I am sure you will love this recipe.


500 grams Prawns

500 grams Rice

2 tbsp ginger garlic paste

4 large onions sliced

7-8 peppercorns

7-8 cloves

½ inch cinnamon stick

3 bay leaves

3 medium tomatoes

¾ cup oil (for marinating, cooking rice and making

2 tsp cumin seeds

½ bunch coriander

2-3 tbsp red chilli powder (depending on need of spiciness)

½ tsp turmeric powder

2 tsp lemon juice


Mise en place:

Slice onions, chop tomatoes and coriander and slice the green chillies

Marinating the prawns:

Clean and devein prawns. Marinate the prawns with 1 tbsp oil, 1 tbsp ginger garlic paste, 1tsp lemon juice, turmeric powder and salt. Refrigerate.

Cooking the rice:

In a pot 1.5 litres of water, add 1 bay leaf, salt, 2 tbsp oil and let the water boil. Once the water starts boiling add rice and cook the rice till its Al dente (tender but still firm to bite). Remove and rinse with cool water (so the rice stops cooking from heat within). Keep aside.


Take a pot and add the remaining oil. When the oil is hot add cloves, peppercorns, bay leaves, cinnamon stick, once you start smelling the fragrance of the spices add cumin seeds. Once the cumin seeds start to crackle add onions, ginger garlic paste and saute on high flame for 2-3 minutes, turn the heat down and cook the onions until they are fully done.

Add tomatoes and cook on medium flame for 2-3 minutes and add the green chillies and the red chilli powder saute for a minute and add the marinated prawns and cook until prawns are half cooked (keep an eye or the prawns will be stiff and chewy if overcooked)


Once the prawns are half cooked add half  the amount of chopped coriander and rice in the gravy and mix and let it cook on low flame for 5 mins. Serve it on plate or pasta bowl and garnish with chopped coriander.


Usually you cook rice along with meat, as prawns cook faster i cooked the rice till its al dante and then mixed it with prawns (when they are half cooked). this will ensure that prawns and rice are perfectly cooked.

Chicken Biryani

Chicken Biryani one of the most loved dishes in India. But do you know the word Biryani is derived from Persian word “Birian” which means “fried before cooking” and “Birinj” which is the Persian word for “Rice”. Historians believe that Biryani originated in Persia and was introduced to India by Mughals. It was further developed in Indian kitchens according to the different regions in the country (Maharashtra, Punjab, Hyderabad and Kerala etc have their own versions). Traditionally Biryani is cooked on charcoal in earthen pots. Preparing Biryani is a slow and a lengthy process, but the taste totally justifies the time invested in preparing. The recipe I have shared is the one my mom makes at home and one of my favorites (Always use Basmati rice to prepare Biryani)

Marination Time: 10-15 hours                   Cooking and Assembling: 1 hour                               Serves: 4

2 Layered Chicken Biryani in a Handi


500 grams Chicken

500 grams Basmati Rice

6-7 Peppercorns

6-7 Cloves

5-6 Green cardamom

3-4 Black cardamom

2 Bay leaf’s

2 tsp Shahi Jeera

3 tbsp Ghee / Clarified butter

1 large onion

Few Saffron strands

Half a bunch of Coriander

Oil for deep frying onions

Salt to taste

For Marination:

2 large Onions, sliced (deep fried and crushed)

3 tbsp Yogurt

3 tsp ginger garlic paste

2 tsp Lemon juice

1 tsp Turmeric powder

1 tbsp Garam masala

2 tbsp Red chilli powder


Slice the onions, apply some salt and keep aside (this will help the onions to sweat and will be crispier after frying). After 10-15 mins place onions in a cloth and squeeze the water and keep aside. Heat oil in a pot and fry the onions. In the same oil deep fry coriander. Keep onion and coriander aside.

 In a bowl make a marinade with all the ingredients, add crushed deep-fried onions and marinate the chicken. Let it marinate for 10-15 hours


Take a pot and boil water (3 times of rice) with a bay leaf, a pinch of salt and a dash of lemon juice. Cook the rice just as you cook the pasta “Al Dante”. Drain rice and rinse it in cold water to avoid overcooking.


In a pot heat ghee/ clarified butter, when the ghee is hot add shahi jeera and let it crackle. Now add peppercorns, cloves, green cardamom, black cardamom, bay-leaf and let it pop. Now add Onions and saute for 2-3 minutes on high flame.  

When Onion is cooked add the marinated chicken and let it cook on medium flame until chicken is cooked. Adjust the seasonings.


Soak saffron in warm water. Take a Handi (Pot), place some gravy on bottom of the pot, now place a layer of rice, repeat it once more. Sprinkle the saffron water on the biryani. Now you will have 4 layers. Garnish with some deep-fried onions, fried coriander leaves, fried cashewnuts and boiled eggs (optional).

Serve hot with Raita, sliced onions.