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Make Kobee-Bhaath- served

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!
4.91 from 11 votes
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Prep Time 15 minutes
Cook Time 30 minutes
resting time for rice, after cooking 10 minutes
Total Time 55 minutes
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
  

  • 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.
    sesame-coconut mixture
  • soaking sesame-coconut mixture
  • Meanwhile, grind cardamom, cloves and black pepper to a coarse powder - Kacchhaa Masala
    (Kuttch-aa Mus-aa-laa)
    Kacchhaa Masala
  • 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.
    shredded cabbage
  • 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.
    Tadka with mustard and jeera
  • 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.
    add cabbage to saute with tadka
  • The cabbage wilts and shrinks in volume as it is being sauteed.
    cabbage saute with tadka
  • 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 rice to sauteed cabbage
  • 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.
    grinding the soaked sesamecoconut mix
  • wet paste -sesame-coconut
  • 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.
  • sauteed with wet paste
  • 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 water for cooking Kobee Bhaath
  • Add salt, turmeric, red chilli powder, jaggery (if using) and Goda Masala.
    Add Goda Masala
  • Stir, bring to a boil on high heat.
    seasonings mixed into the cooking water
  • 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.
    cobver and cook the rice
  • 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!
    Kobee-Bhaath
  • Shown here with Tomato Saar, simple cut salad of carrots and cucumber, with Ghee and lime wedges on the side.
    Enjoy!
    Make Kobee-Bhaath- served

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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