Make Kobee Bhaath – Easy Flavorful Maharashtrian Food

Make Kobee-Bhaath – it is quite easy to make this flavorful and much-loved Maharashtrian rice dish. Made with cabbage, this is one of the many variations of Masaley Bhaath (Mus-aa-lay Bhaath – Marathi, meaning ‘Spicy Rice’). Masaley Bhaath, always a crowd-pleaser, is a common staple at wedding feasts and other special occasion celebrations. My Mom used to make Masaley Bhaath fairly often, not just for special occasions. I remember asking her once, when I caught a whiff of the heavenly smell of Masaley Bhaath coming from the kitchen, “Is someone coming over for dinner?”. She laughed and said “Nope! Why? Are we not allowed to have something nice, just for us?” Well, I wasn’t about to argue with that now, was I?

That said, this post is indeed a special occasion for me. This is my 50th post, a milestone in my blog-journey, which I began on Mom’s birthday in August 2020. I started this blog as my tribute to her, to honor everything I’ve learned from her, not just about food, but oh, so much more! The very special spring festivals of Gudi Padwa, Ugadi, Baisakhi are almost upon us. So, Kobee Bhaath, which Mom often made for Gudi Padwa, seems the perfect choice for my special milestone post.

Kobee Bhaath with Goda Masala: Authentic Maharashtrian Flavor

To make Kobee Bhaath, add the flavorful and aromatic Maharashtrian Goda Masala to the cooking water – check out my recipe for making this traditional Maharashtrian spice mix at home. While cooking, the rice absorbs the flavor and aroma substances released by the Masala. When done, leave the pot covered, undisturbed, for at least 10 min – the trapped steam gets slowly absorbed by the rice, which continues to soften at its core. Do NOT open the lid to take a peek – or the steam will escape!

After the resting time is done, fluff gently and garnish with fresh coriander leaves and fresh grated coconut, maybe some roasted cashews too. Serve with melted Ghee and a lime wedge… and prepare to get transported to another world! Yumm!

Paan-Kobee – The Humble Green Cabbage

Cabbage, a nutritional powerhouse and a member of the cruciferous family of vegetables, is relatively inexpensive and widely available in most parts of the world. Every cuisine across the globe has a rich collection of cabbage-containing recipes: soups, salads, pickles, snacks, side dishes and entrees! In India, folks typically cook cabbage as a vegetable and serve it with rice and/or various types of flatbreads- Chapati, Roti, Naan, etc. One can also make Koshimbir (Ko-shim-bir, with ‘bi’ as in ‘bid’, a type of salad made with raw cabbage, Pakodas (fritters), Koftas, Vadaas, etc.

In Marathi, Kobee (Ko-bee) can mean either cabbage or cauliflower: Paan-Kobee is cabbage (Paan means leaves), while Phul-Kobee is cauliflower (Phul/Phool means flower). The names in several other languages reflect a similar pattern – using words for “leaves” to describe cabbage, and words for “flower” to describe cauliflower. In Hindi, for instance, Cabbage is Pattaa-Gobee (Putt-thaa Go-bee; ‘Pattaa’ means leaves) and Phool-Gobee (‘Phool’ means flower). However, folks often abbreviate the longer names: as in the title of this post, Kobee generally refers to cabbage. So, the recipe presented here is for making delicious Kobee Bhaath, the Masaley Bhaath with cabbage. I plan to post recipes for several other varieties of Masaley Bhaath too – Tondli Bhaath, Vangi Bhaath, Phul-Kobee Bhaath…

Ambe-Mohar Tandool – Prized Rice Variety in Maharashtra

Basmati (Baas-Mut-thee, with ‘th’ as in ‘think’) rice from the Indian sub-continent is, of course, quite well-known. Maharashtrians also prize anotherl local variety that is somewhat less widely-known – the Ambe-Mohar (Aam-bay – Mo-her; Marathi). The Marathi word for uncooked rice is Tandool (Th-aan-dool, with ‘Th’ as in think; and the ‘d’ as in ‘this’). Ambe-Mohar Tandool, unlike the thin and long-grained Basmati, is a much smaller, rather delicate looking grain. To wax poetic, the cooked grains are said to look like little pearls.

I find the name Ambe-Mohar for a rice cultivar quite captivating: it literally means Mango Blossoms (Ambe = mango in Marathi; Mohar = flowers / inflorescence in Marathi). When mango trees are in bloom, a delightful and heady fragrance pervades the surrounding air. The aroma released when Ambe-Mohar rice is cooking, is reminiscent of mango blossoms. Masaley Bhaath made with Ambe-Mohar thus has a very distinctive appearance and fragrance.

Availability of Good Ambe-Mohar: a Challenge

Unfortunately, I have not yet been very successful in getting good quality Ambe-Mohar rice in the US. I was rather disappointed with the Ambe Mohar I bought a few times. It did not smell anything like the wonderfully fragrant Ambe Mohar of my memories. So I use Basmati rice almost exclusively for all my rice dishes. In the Kobee-Bhaath pictures I have posted here, you can see the long-grains of Basmati rice, not the small, delicate grains of Ambe Mohar.

I am a huge Basmati rice fan, so I am quite happy with my Basmati Kobee Bhaath. However, it would be nice if I had the option to make it with good Ambe-Mohar as well. You could also use a different variety of rice if you like, preferably one with a delicate grain and good aroma. Just be sure to use well-aged rice (6 months or so from the time of harvest). Otherwise, the rice will turn out sticky and starchy – not quite what we want in a Masaley Bhaath!

Special Diets

This Kobee Bhaath is vegan, gluten-free and soy-free, but it is not nut-free, since it has coconut. If you can’t have nuts, check in the directions for how to make this rice without coconut. What about the coconut in the Goda Masala? No worries…in the Goda Masala recipe I posted recently, I have given instructions for how to make it nut-free.

Traditionally, we garnish a Masaley Bhaath (any kind) with melted Ghee (clarified butter) and a beautiful topping of snow-white fresh coconut mixed with bright green coriander leaves (cilantro). Serve it with a lime/lemon wedge on the side, and enjoy a dish fit for royalty.

Do try this recipe – perhaps you can make Kobee Bhaath on the upcoming special occasion of Gudi Padwa (Ugadi, Baisakhi). Share a special meal with friends and family as you celebrate this wonderful spring festival together. Since it does not have onions/garlic, it is also suitable for a Prasaad Thaali offering.

Also, if you enjoy Maharashtrian food, you might enjoy another quintessentially Maharashtrian dish with Goda Masala: the crowd-pleasing Matkichi Usal.

Do leave a review and a rating- your feedback is much appreciated.

Enjoy!

Make Kobee-Bhaath – Easy Flavorful Maharashtrian food

Grind cardamom, cloves and black pepper; soak and grind sesame seeds and dried coconut to a coarse paste. Rinse and strain rice in a fine mesh strainer. Saute shredded cabbage and rice in a simple Tadka; add the ground spices, sesame-coconut paste, salt, Goda masala, turmeric and red chilli powder and water. Cover and cook on low-medium heat until the the rice is cooked; keep covered and undisturbed for 10 min before serving. Garnish with fresh grated coconut and fresh coriander leaves (cilantro), and serve with lemon wedges. Ladle a spoonful of melted Ghee over each serving. Enjoy!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

resting time for rice, after cooking 10 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 298 kcal

Equipment

• A non-stick wok / frying pan, or heavy bottomed stainless steel pan, with a well-fitting lid, is preferred for stove-top cooking; alternatively, you can use a rice cooker or microwave oven to finish cooking the rice (after the initial steps are done on the stove-top). You can also make it in the Instant Pot. See Recipe Notes for details.
• Small electric grinder – for grinding dry spices and soaked sesame-coconut mixture; if not available, this can be done manually in a mortar and pestle
• If cooking in the microwave oven- need a glass/ceramic microwave safe bowl – 2-3 quart/liter

Ingredients

  

1x2x3x

• 1 cup Basmati Rice or Ambe-Mohar, or other good quality rice – delicate grain, non-sticky, aged at least 6 months
• 3 cups Cabbage – shredded about 1 1/2-2 inch long shreds.
• 1 tbsp Peanut oil for nut-free, use other mild edible oil; do NOT use olive oil
• 1/2 tsp Mustard seeds (black) small seeds preferred; larger seeds ok too
• 1/2 tsp Cumin seeds
• 1/8 tsp Hing (asoefetida) can use upto 1/4 tsp, if you like; Note: Some varieties may not be gluten-free – check
• 1/4 tsp Turmeric
• 1/2 tsp Red chilli powder adjust as per spiciness preferred
• 4 tsp Goda Masala see Recipe Notes for link to recipe for home-made Goda Masala; check the details for how to make it nut-free, if desired; store-bought Goda Masala OK too; Note: store-bought Masala typically has coconut.
• 1 tsp Salt adjust as per taste preference
• 1 tsp Jaggery (optional) Gul; Gud; if not available, use sugar; do not use brown sugar
• 2 cups water may need up to 1/2 cup more

Dry spices: grind to a powder

• 2-3 pieces Black cardamom
• 8-10 pieces Whole cloves
• 5-6 whole Black peppercorns (optional) OK to omit if you prefer less spicy rice

Wet paste: soak and grind

• 2 tbsp Brown sesame seeds (raw)
• 2 tbsp Dried coconut powder grated/shredded OK; omit, for nut-free Kobee Bhaath

Garnish

• 1/4 cup Fresh grated coconut Khobra; Nariyal; Narkol; if not available, use 1/4 cup dried coconut, grated with a fine grater; omit for nut-free option
• 1/2 cup Fresh coriander leaves – chopped Cilantro; Kothimbir; Hara Dhaniya; Dhonay Paata
• 1 whole lemon/lime – cut into wedges serve on the side
• tbsp Ghee (optional) serve on the side; omit for vegan; can use a mild, flavorful oil such as almond oil.
• cup Fried Cashew pieces (optional) serve on the side; omit for nut-free option; can use roasted sunflower seeds

Instructions

 

• Place the sesame seeds and dried coconut powder in a small bowl and add 1/4 cup hot water. Cover and set aside to soak for 15-20 min

  Note: for nut-free Kobee Bhaath, omit coconut. Soak only the sesame seeds.
  
• 
• Meanwhile, grind cardamom, cloves and black pepper to a coarse powder – Kacchhaa Masala

  (Kuttch-aa Mus-aa-laa)
  
• Wash the rice 3-4 times with water. Then place in a fine-mesh strainer to drain thoroughly. Set aside for about 10 min.
  
• Shred the cabbage, place in a colander and quickly rinse under running water. Allow water to drain for a few minutes.
  
• Make the Tadka: Heat oil in a medium-large non-stick wok or heavy bottom saucepan (4-5 quart/liters).

  When the oil begins to shimmer (about 1 minute), decrease heat and add mustard seeds and cumin seeds. Cover immediately, to avoid splatter as the seeds begin to pop,

  NOTE: If you wish, you can do this entirely in the Instant Pot – see Recipe Notes for details.
  
• Add Bay leaves and Hing and stir for about 30 seconds.
  
• Add the cabbage and saute for 3-4 min on medium high heat, stirring frequently.

  Also: Set 3 cups of water to boil in a separate saucepan on the side. It should be boiling hot when it is added to the rice, in 7-8 min from this step.
  
• The cabbage wilts and shrinks in volume as it is being sauteed.
  
• Add washed rice and saute on medium high heat for 2-3 min. Stir gently, otherwise the delicate rice grains will break and crumble.
  
• Add the powdered spice mixture – the Kacchhaa Masala – and saute 1-2 min on medium high heat.
  
• Meanwhile pulse-grind the soaked sesame seeds-coconut mixture, with about 2 tbsp water, to a coarsely ground paste. Avoid using too much water.
  
• 
• Add the sesame-coconut paste to the cabbage and rice in the wok, and saute, stirring gently, for 2-3 min on medium high heat.
  
• 
• Add 2 cups of boiling hot water, then decrease the heat while you add the remaining seasonings.

  Alternatively, you can "finish" cooking the Kobee-Bhaath in a rice cooker or microwave oven. Check Recipe Notes for details.
  
• Add salt, turmeric, red chilli powder, jaggery (if using) and Goda Masala.
  
• Stir, bring to a boil on high heat.
  
• Cover, decrease the heat to low and simmer for 18-20 min. Remove cover, allowing the moisture condensed on the underside of the lid to drip bak over the rice; add 1/4 cup hot water, gently stir to mix, cover and simmer for another 8-10 min. on medium high heat.

  Turn the heat off and leave the pot undisturbed for at least 10 min, to absorb the steam and soften the rice a little more.
  
• Garnish with fresh grated coconut and fresh coriander leaves (cilantro), and serve with lemon wedges. Ladle a spoonful of melted Ghee over each serving. Enjoy!
  
• Shown here with Tomato Saar, simple cut salad of carrots and cucumber, with Ghee and lime wedges on the side.

  Enjoy!
  

Notes

Home-made Goda Masala

• Make a batch and store, for making a variety of Maharashtrian dishes
• Check the recipe details for nut-free option.
  • Most store-bought Goda Masala has coconut.

 

Cooking the rice in the microwave oven:

• After sauteing the rice-cabbage mixture with the sesame-coconut paste, transfer it to a glass /ceramic microwave safe bowl
  • avoid plastic containers- even if labeled as microwave-safe
• add 2 cups boiling water and seasonings- salt, turmeric, red chilli powder, jaggery (if using) and Goda Masala. Stir to mix.
• Cover and cook for 2-3 min on hi
• Stir gently; cover and cook for 16-18 min on low power (30% power)
• Cook on hi for 2-3 min.
• Remove from microwave; set aside, covered and undisturbed, for 10 min – do NOT open lid during this time.
• Remove lid, fluff gently, garnish and serve.

 

Cooking the rice in a rice cooker (4 quart/liter container):

• Add 2 1/4 cups water to the rice cooker container and press Cook- the water should be boiling hot by the time you finish sauteing the rice-cabbage mixture.
• After sauteing the rice cabbage mixture with the sesame-coconut paste, transfer it to the rice cooker container (into the boiling water).
• Add the seasonings: salt, turmeric, red chilli powder, jaggery (if using) and Goda Masala. Stir to mix.
• Cover and cook until done and the cooker switches off from the ‘Cook” mode to the “Warm” mode (about 20 min). Gently stir once, after about 7-8 min.
• Unplug from the power source, leave undisturbed for at least 10 min. Do NOT open the lid during this time.
• Remove from microwave; set aside, covered and undisturbed, for 10 min. Do NOT open lid during this time.
• Remove lid, fluff gently, garnish and serve.

 

Cooking the rice in the Instant Pot (4-6 quart/liter container):

• Set 2 1/2 cups of water to boil in a saucepan on the stove.
• Make Tadka in a small wok on the stove-top. Transfer the Tadka to the Instant Pot stainless steel container.
• Press the Saute button, and add shredded cabbage.
• Continue as directed in the main recipe, till the steps that describe how to cook it after adding water and seasonings.
• To cook the rice after adding hot water and seasonings, use the Saute mode (do NOT pressure cook). close the lid and press the Saute mode. Set the time for 18-20 min. Open the lid briefly, after about 7-8 min, to stir gently. Replace the lid and continue cooking till done.
  • Note: if you do wish to use the pressure cooker mode- set it for 4-5 min. Release pressure normally for 5-6 min, then force-release the remaining pressure; unplug from the power source.
    • The rice has a tendency to get overcooked in the pressure-cook mode, which not desirable for this recipe. So, I personally prefer to not use the pressure cook mode for this rice.
• After rice is cooked, unplug from the power source, leave undisturbed for at least 10 min. Do NOT open the lid during this time.
• Remove lid, fluff gently, garnish and serve.

 

How to store Leftovers:

Refrigerate:

• Place in a covered container.
• Consume in 1-2 days
• To re-heat:
  • place in a microwave-safe glass/ceramic bowl (avoid plastic)
  • sprinkle a little water (1-2 tbsp), cover and microwave on hi for 3-5 min, until steaming hot, to properly soften the rice

Freeze:

Good for at least 1 month, possibly longer

• Place in shallow container with a good lid, or place in a freezer Ziploc bag- do not over-stuff – flatten bag to form a 1/4-1/2 inch thick layer of rice
  • if using a bag, remove air as much as possible before closing and freezing the plastic bag
  • it will be easy to thaw and re-heat when frozen this way
• To thaw and reheat:
  • take container/bag out of the freezer and set aside on the counter for about an hour
  • to re-heat:
    • place in a microwave-safe glass/ceramic bowl (avoid plastic)
    • sprinkle a little water (1-2 tbsp), cover and microwave on hi for 3-5 min, until steaming hot, to properly soften the rice
    • otherwise, the rice will remain hard and will not taste good at all.

 

 

Nutrition

Calories: 298kcalCarbohydrates: 47gProtein: 6gFat: 10gSaturated Fat: 4gTrans Fat: 1gSodium: 609mgPotassium: 262mgFiber: 6gSugar: 3gVitamin A: 304IUVitamin C: 20mgCalcium: 104mgIron: 2mg

Keyword cabbage, Ghee, Goda Masala;, Maharashtrian, Masaley Bhaath, no onion-garlic, Prasaad, Rice, Special Occasion Dish, Spicy Rice

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