Kolambi Bhaat, or prawn pulao, is a vibrant and flavorful dish hailing from the coastal regions of Maharashtra, India. This isn't your average prawn curry; it's a fragrant rice preparation where plump, succulent prawns are cooked alongside aromatic spices and vegetables, creating a symphony of tastes and textures. The subtle sweetness of the prawns perfectly complements the earthy notes of the rice and the fragrant spices, resulting in a dish that is both comforting and celebratory. Imagine a plate piled high with this fragrant rice, the prawns glistening, promising a taste of the sun-drenched Maharashtrian coast.
The magic of Kolambi Bhaat lies in the careful balance of spices and the precise cooking technique. This recipe focuses on authenticity, using traditional Maharashtrian methods to achieve that perfect balance of flavors. Ready to embark on a culinary journey to the shores of Maharashtra? Let's dive into the step-by-step process of making this delicious prawn pulao.
Tools Needed
- Flat-bottom vessel
- Mixer
- Bowls
- Plates
Ingredients
- Long grain basmati rice: 1 cup
- Prawns: 200 grams (deboned and cleaned)
- Water: 1 cup
- Coconut milk: 1/2 cup
- Green chilies: 2
- Garlic cloves: 8-10
- Ginger: 2 inches
- Fresh coriander: a little
- Salt: to taste
- Turmeric powder: a pinch
- Lemon juice: 1/2 lemon
- Oil: 2 tablespoons
- Onion: 2 medium sized (sliced)
- Cinnamon: 2 inches
- Cloves: 2
- Black peppercorns: 4-5
- Green cardamom: 2
- Black cardamom: 1
- Bay leaf: 1
- Tomato: 1 (chopped)
- Kashmiri red chili powder: 1 tablespoon
- Biryani masala: 1 teaspoon
- Fresh coriander (chopped): some
- Fresh mint (chopped): some
- Dried kokum: 2-3
- Ghee (melted): some (optional)
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinate the Prawns
- Wash and soak the rice for at least half an hour.
- Blend green chilies, garlic, ginger, coriander, and a little water in a mixer.
- Marinate the prawns with salt, turmeric, lemon juice, and the prepared Vatan.
Step 2. Sauté Aromatics and Cook the Prawns
- Heat oil in a flat-bottom vessel. Add whole spices (cinnamon, cloves, peppercorns, cardamoms, bay leaf) and crackle.
- Add sliced onions and cook until light golden brown.
- Add the marinated prawns, chopped coriander, and mint. Cook for about 2 minutes.
- Add chopped tomatoes, salt and cook until the tomatoes melt.
- Add Kashmiri chili powder and biryani masala (or other spice mix). Cook for 1-2 minutes.
Step 3. Cook the Rice
- Add the drained soaked rice, 1 cup of water, and 1/2 cup of coconut milk.
- Bring to a gentle simmer, then cover and cook on low heat for 10-12 minutes.
- Check if the rice is cooked and the water has been absorbed.
Step 4. Rest and Serve
- Cover and let it rest for 15-20 minutes.
- Gently fluff the rice with a fork. Drizzle with melted ghee (optional).
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use good quality rice. Ambe Mohar Kolam rice or short grain rice can also be used.
- The ratio of rice, prawns, and liquid should be 1:1:1.5.
- Adding coconut milk enhances the flavour. If omitting, use 1.5 cups of water.
- Don't overcook the prawns, as they will cook further with the rice.
- Do not stir the Kolambi Bhaat after removing it from the heat; let it rest to prevent it from becoming mushy.
- Adding melted ghee at the end gives a nice glaze and flavour.
Nutrition
- Calories: approximately 650
- Fat: approximately 20g
- Carbs: approximately 90g
- Protein: approximately 30g
FAQs
1. Can I use frozen prawns for this recipe?
Yes, absolutely! Make sure to thaw them completely and pat them dry before cooking to prevent a watery pulao.
2. What type of rice is best for Kolambi Bhaat?
Traditional basmati rice works best, but you can also use other long-grain varieties. Avoid using short-grain rice.
3. Can I adjust the spice level?
Yes! Feel free to adjust the amount of green chilies or red chili powder according to your preference. Start with less and add more as needed.
This Authentic Maharashtrian Kolambi Bhaat recipe delivers a truly delightful culinary experience, showcasing the vibrant flavors of the Konkan coast. Enjoy the fragrant, flavorful rice and succulent prawns, perfect as a main course or a side dish. Now go forth and impress your friends and family with this delicious and authentic prawn pulao!