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| Name | Kolambi Bhaat | Malvani Kolambi Bhaat | Spicy Prawn Rice | Chef Girish Joshi |
| Video Uploader | Video From Masala Chai |
| Upload Date | This Video Uploaded At 29-04-2022 01:00:03 |
| Video Discription | #prawnsrice #kolambi #kolambibhaat #maharastrianrecipe #malvanirecipe #masalachairecipe #masalachai #prawnpulao Kolambi Bhaat, literally meaning Prawn Rice in Marathi, is a spicy and flavourful one-pot recipe that can be made in no time. This is also a popular dish that is ordered in all the fish and seafood restaurants in Maharashtra and beyond. Kolambi bhaat is a pulao-style recipe with prawns cooked in coconut milk and spices which gives it a unique malvani flavour and aroma. Serve it with some Rava fried prawns or fish with a glass of sol kadhi for a complete malvani-style meal. And don't forget some fresh ghee over the rice while eating for some extra indulgence. Preparation Time - 10 minutes Cooking Time - 25 minutes Serves - 4 Ingredients : - Basmati rice - 1 ½ cups - Prawns, peeled and deveined - 250g - Oil - 2 tbsp - Ghee - 2 tbsp - Bay leaf - 2 nos - Cinnamon Stick - 1 small piece - Green Cardamom - 4 nos - Black Peppers - ½ tsp - Cloves - 4 nos - Onions, sliced - 2 cups - Ginger and garlic paste - 2 tbsp - Turmeric powder - ½ tsp - Red chilli powder - 1 tsp - Kanda Lasun masala - 2 tsp - Tomatoes, chopped - 1 cup - Goda masala - 1 tsp (Maharashtrian style garam masala, you can add any other garam masala as well) - Fennel Powder - 1 tsp - Mint leaves, chopped - ¼ cup - Coriander leaves, chopped - ¼ cup - Dry kokum - 3-4 nos - Coconut milk - 1 cup - Water - 2 cups - Salt - 2 tsp or as per your taste. Garnish: - Coriander, chopped - 2 tbsp - Fresh, grated coconut - ⅓ cup Preparations: - Peel and devein(if prawns are big in size) the prawns. - Slice onions, chop tomatoes, coriander and mint leaves. Cooking Instructions: - Heat oil and ghee in a pan, and add bay leaf, cinnamon stick, green cardamom, black peppers, cloves and sliced sliced onions. Saute till onions turn golden brown in colour on a medium flame. - Now, add turmeric powder, ginger & garlic paste to the pan and saute till the raw smell of the ginger-garlic paste goes away. - Add red chilli powder, fennel seed powder, chopped tomatoes, and dry kokum to the pan and saute till tomatoes start getting soft. (Don't need to cook tomatoes till oil separates, we need some tomato texture in the finished product) - Add prawns, Kanda lasun masala, Goda masala, chopped mint leaves, and chopped coriander leaves to the pan and mix for 4-5 minutes. - Now, add soaked, drained basmati rice to the pan and mix gently for 2-3 minutes, taking care not to break the rice. - Now add coconut milk, water, and salt to the pan and give a gentle mix. (Water should taste a little salty at this stage because as the rice cooks, salt will be absorbed and the final product will taste just right.) - Cook on medium heat, uncovered, without stirring, as stirring will make rice release the starch and will make the final product sticky. - Once the water level comes to the level of the rice, lower the flame, mix one last time gently to move the rice at the bottom to come on top, cover the pan and cook for 4-5 minutes. (You can use a wet tea towel or aluminium foil along with the lid to cover the pan, this helps trap the steam and cook the rice evenly) - Switch the flame off and don't take the lid off for another 10 minutes. (This will help rice cook completely in its own steam). Kolambi bhaat is ready, remove the cover, carefully fluff up the rice, sprinkle some more chopped coriander, and freshly grated coconut and serve it hot with some Rava fried prawns, sol kadhi and raita. - Drizzle some hot ghee over the rice while eating for extra indulgence. Follow us on Facebook - https://www.facebook.com/Masala-Chai-103280735395047 |
| Category | Howto & Style |
| Tags | Masala Chai | Prawns Masala Rice | Maharashtrian Recipes | Prawns Pulao | Marathi Prawn Pulao |
