Name: Kolhapuri Shahi Brown Rice
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 1 cup Brown rice (194 g); 1 tsp Vegetable oil; 2 tbsp Ghee (Clarified butter); 1/8 tsp Asafoetida (Hing); 1 Onion, medium size, sliced (110 g); 1 Tomato, medium size, chopped (110 g); 1/2 tsp Turmeric Powder; 6 tbsp Yogurt; 3 tbsp Khoya / Khawa / Mawa; 125 g Soaked White Peas (3/4 cup); 1 tsp Salt; 1/4 cup Cilantro - chopped; 2 cup Water for cooking; 10 Cashew, (34 g); 1.5 tsp Jeera; 3 large Garlic cloves; 1.5 tsp Ginger Paste; 3/4 tsp Cardamom Powder; 1 tbsp + ½ tsp Kolhapuri Masala; 1 Green chilli; 1/4 cup Water for grinding; 1 small Onion slliced; 1 small tomato finely chopped; 175 g Yogurt; 1 tsp Coriander chopped; 3/4 tsp Sugar; 1/8 tsp Salt or as per taste

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Details

Servings

Prep time

20 minutes

Cooking time

50 minutes

Calories

231.1 kcal

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Kolhapuri Shahi Brown rice was my experiment with making delicious brown rice dishes.

I met many people who wanted to switch to brown rice due to its health benefits. But everybody complains about the texture and the taste of the brown rice. As brown rice is not polished, they find it too tasteless and chewy.

So I created the Kolhapuri Shahi Brown rice recipe that is as delicious as its polished counterpart. Brown rice has lot of benefits. It is one of the healthiest food items. According to the studies, brown rice contains fiber. It is heart healthy, gluten free and contains impressive amount of vitamins and minerals. It is also recommended for people suffering from diabetes.

Kolhapuri Shahi Brown rice recipe is an Indian recipe. Whenever I am preparing Indian recipes, I tend to use Indian mixer grinders. When I shifted to USA, I tried couple of grinders of US origin. But I found that for the Indian cuisines Indian mixer grinders are more suitable to work with.

Kolhapuri Shahi Rice is a rich and flavorful dish. It is semi spicy and the accompanying onion raita makes it easy to balance the spice with a cooling affect. The caramelized onion and cashew garnishing makes this Shahi rice an exquisite dish that is sure to satisfy your taste buds and your tummy.

NOTE: You can choose to prepare this Shahi Kolhapuri dish with your regular polished rice. For more aroma, I recommend using aged basmati rice.

ingredients for kolhapuri shahi brown rice

Ingredients for kolhapuri shahi rice

1 cup brown rice (194g)
1 tsp vegetable oil
2 tbsp Ghee (clarified butter)
1/8 tsp Asafetida (hing)
1 medium onion – sliced
1 medium tomato – chopped
1/2 tsp turmeric powder
6 tbsp plain yogurt
3 tbsp khawa / mawa
(unsweetened evaporated milk)
125g soaked white peas ( pandara vatana)
1 tsp salt
1/4 cup cilantro (coriander)
2.5 cup water for cooking

Ingredients for Kolhapuri Shahi Paste

20 cashews
1.5 tsp jeera (cumin)
3 large garlic cloves (13g)
1.5 tsp ginger paste
3/4 tsp cardamom powder
1 tbsp + 1/2 tsp Kolhapuri Masala
1 green chilli
1/4 cup water for grinding

Ingredients for Raita

1 small onion sliced
1 small tomato finely chopped
175g yogurt
1 tsp cilantro – chopped
3/4 tsp sugar
1/8 tsp salt (or as per taste)

Directions

Preparing the Kolhapuri Shahi Masala
Soak ¼ cup white peas overnight or for 12 hours (after soaking they bloom up to ¾ cup)
One hour before cooking soak the white peas in boiling hot water and keep it aside.
Soak brown rice in lukewarm water for an hour and keep it aside
In a wet grinder put cashew, jeera, garlic cloves, ginger paste, cardamom powder, Kolhapuri masala powder, green chilli and water. Grind to a fine paste. Keep it aside.
Preparing the Kolhapuri Shahi Rice
In a cooking pot pour 1 tsp oil. Heat on a medium flame. A minute later pour 2 tbsp Ghee (clarified butter).
Add 1/8 tsp Asafetida (hing). Stir it. Take care it does not burn
Add sliced onion. Sauté for 2 minutes or till onion becomes translucent
Next add chopped tomatoes. Sauté for 2 minutes or till tomatoes become soft.
Add turmeric and grinded cashew masala. Sauté for 2 minutes. Be careful, do not burn the masala and stir it continuously.
Add 6 tbsp Yogurt. Mix it well with rest of the masala.
Next add 3 tbsp Khawa / Mawa (unsweetened evaporated milk). Stir it properly mixing it with other ingredients in the pot. Sauté the masala properly till masala starts releasing oil at the edges in the cooking pot.
Add 1 tsp salt. Mix it.
Drain the water from the white peas and add it to the masala and sauté it for a minute, mixing it well with the masala.
Drain water from the brown rice and add it to the white peas and masala mix. Sauté it for a minute.
Next add cilantro (coriander) to the mix.
Add 2 ½ cup water. Mix it and cover the cooking pot with a lid. Cook on a high flame for 2 minutes till the masala starts to boil. Then turn the flame to low and cook for 35 minutes or till rice and white peas are cooked.
Preparing the Raita – Yogurt sauce for the Kolhapuri Shahi Rice
In a medium size bowl add yogurt, salt, sugar, cilantro (coriander) and mix it well.
Note: If the yogurt is very thick add 1 tbsp water and whisk it.
Next add tomato and onion. Mix everything together. Your Onion raita is ready.
Serve the Kolhapuri Shahi Rice with Raita. Garnish the rice with fried cashews and caramelized onions.

NOTES:

You can also cook in a Instapot at rice setting.

You can increase or decrease the spice level by changing the quantities of green chilli and kolhapuri masala.