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Goli Bhaat | Maharashtrian Varhadi Pulav

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.
Course Main Dish - Rice
Cuisine Maharashtra
Keyword Gole Baat
By Cook Method Deep Fried, Stovetop
Occasion Party
By Diet Protein Rich
Author Srivalli


For the Rice

  • 2 cups Basmati Rice
  • 2 tbsp Ghee
  • Salt to taste
  • 1 cup Onion
  • 1 Black Cardamom
  • 1 Bay leaf
  • 1 tsp Saffron
  • 2 tbsp Milk

For Masala

  • 1 tbsp Copra /Dry Coconut, grated
  • 1 tsp Sesame Seeds
  • 1 tsp Poppy Seeds
  • 1/2 Onion finely chopped
  • 1 inch Ginger
  • 3 to 4 Dry Red Chilies
  • 3 to 4 Garlic
  • 2 to 3 Cloves
  • 1 tsp Peppercorns
  • 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
  • 1 tsp Red Chilli powder
  • 1 tsp Turmeric powder
  • Salt to taste
  • 1 tsp Cooking Oil
  • Cooking Oil for deep fry

For garnish

  • Coconut grated
  • Coriander leaves
  • Cashew Nuts


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.
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