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

Chicken Tandoori

Chicken Tandoori is also known “King of the Kebabs” one of the best-known Indian delicacy, succulent, soft dish made by roasting the marinated chicken. Tandoori gets its name from “Tandoor” a clay oven in which it is cooked. An interesting fact that clay ovens like Tandoor marked 3000 BC have been unearthed from Harappa. Former Soviet politician Nikita Khrushchev loved the dish and he even carried it to Moscow. The recognition of Chicken Tandoori led to various other variations like Chicken Tikka, Chicken Tikka Masala, Fish Tikka to name a few.

Marinating time: 8-24 hours         Cooking Temperature: 400 F      Cooking Time: 35-40 minutes

Ingredients:

4 Whole Chicken Legs (drumsticks and thighs attached)

2 tbsp Oil

1 tsp cumin powder

1 tsp coriander powder

2 tsp garam masala powder

2 tsp ginger paste

2 tsp garlic paste

1 tsp turmeric powder

2 tsp lemon juice

200 grams yogurt

1 tsp cayenne

1 tbsp smoked paprika

1 tsp salt

Directions:

De-skin chicken and make 4-5 slits so the marinade can penetrate inside.

In a bowl make margination with all the remaining ingredients, add chicken to the marinade and rub the marinade onto the chicken and into the slits of the chicken. Refrigerate for minimum 8 hours to 24 hours.

Preheat oven to 400 F. Line the tray with silver foil and grease the tray with some oil. Place the chicken on the tray and place in oven. Cook in oven for 35-40 mins or until done on both sides.

Serve with Naan, Basmati Rice and Mint chutney