Sonali Bhogle
A staple of any Maharashtrian wedding menu, this special rice preparation is a spicy, vegetarian and Maharashtrian version of the North Indian  Pulav. The spice that really makes this dish “masaledaar” (spicy) is the Maharashtrian Goda/Kala Masala. Adding a vareity of veggies like peas, gherkins (thondli/tinda), cabbage, cauliflower, onion and eggplant (single or combination) to this quick and easy one pot concoction not only enhances the flavor but also adds to the overall color and texture of the dish.

Ingredients :
  • 1 cup Basmati rice
  • 2-3 Tbsp oil
  • ½  tsp mustard seeds (rai/mohri)
  • ½  tsp cumin seeds (jeera)
  • 1 tsp turmeric powder (haldi)
  • ½  tsp red chilli powder
  • 1-2 pinches asofoetida (hing)
  • ½ cup fresh peas
  • 2-3 tsp Cashew Nuts pieces
  • 2 ½  cups water
  • salt, to taste
  • 1½ tsp Maharashtrian Goda/Kala Masala (if can’t find it, you can use the regular Garam Masala)
  • Grated Fresh coconut (optional for garnishing )
  • Finely chopped Fresh coriander(  for garnishing )
  • Ghee (clarified butter optional)

Method :

Rinse the basmati rice in water and set aside.
Heat oil in a large pot and add mustard and cumin seeds.When they cackle add turmeric powder and pinch of aesofoetida.Then add the peas and sauté for a min. Add the rice and cashew nuts and sauté for another min or so.Season with salt, goda/kala masala and red chilli powder. Add water, mix well and cook covered for 15-20 mins on medium-low heat, stirring once in a while, till the rice soaks up all the water and is well cooked.Garnish with chopped coriander and grated coconut. Serve hot with a teaspoon of melted ghee

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