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Varhadi Badi Pulao

Maharashtrian Varhadi Badi Baat.

I remember reading this recipe in a food blog called “ahaaram” that I used to follow.  This had caught my fancy. But then the site has suddenly become non function.  Eventually I came across this recipe by Srivalli on spicing your life.

After which I tweaked a bit.


For the rice.For masala For the VadisFor garnishing
1 cup basmati rice.
1 tbsp. ghee
Salt to taste
½ cup diced onion
1 black cardamom
I bay leaf
1 tsp. saffron
1 tbsp.milk.                   
½ tbsp. Godha masala ( for detail masala refer spicing your life)
½ tbsp. dry coconut.
½ tsp. sesame seeds
½ tsp. poppy seeds
¼ onion chopped.
1-2 green chilies
1 tbsp. of coriander leaves.  
¾ cup of besan
½ tsp ginger-garlic paste
½ tsp. of garam masala
½ tsp of red chilli powder
½ tsp of turmeric powder
Salt to taste
½ tsp of oil
Oil for deep frying.
Fresh grated coconut
Coriander leaves
Cashew nut roastd.


  • In a wok heat oil, roast onion and coconut allow it to cool.
  • Add the Godha masala green chili and coriander leaves grind to a smooth paste.

Make the badi separately:

  • Mix all the ingredients required for the badi, and 2 tsp. of ground masala.  Mix to a pliable dough adding water as required.
  • Steam the badi allow it to cool down.
  • Deep fry it and keep aside.

Wash the rice and soak for 20 minutes.

Soak the saffron in warm milk and keep aside.

In a nonstick pan enough to cook the rice heat the ghee and sauté the whole spices.

Add chopped onions and sauté well.

Add in the ground masala mixture and sauté till dries.

Add in the rice and 2 cups of water. Bring to a boil and simmer for about 12mnts.

When the rice is almost done, reduce the heat,

Crush half the badi’s and added it to the rice and a tsp of ghee. Leave it for a minute, sprinkle the saffron and keep it covered. Allow it cook well. (switch it off and keep it on a warm tava)

Garnish with remaining Badi’s, roasted cashew, fresh coconuts and coriander leaves.

Serve with raita.

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