Craving a quick, flavorful, and satisfying meal? Look no further than Kolambi Bhaat, a delightful Indian prawn rice dish that's surprisingly easy to make. This recipe brings together the succulent sweetness of prawns with fragrant spices and fluffy rice, creating a culinary experience that's both comforting and exciting. Whether you're a seasoned cook or a kitchen novice, Kolambi Bhaat is a recipe you can master, impressing yourself and your loved ones with its vibrant taste and aromatic appeal. It's the perfect weeknight dinner or a celebratory side dish, adaptable to your spice preference and readily available ingredients.
The beauty of Kolambi Bhaat lies in its simplicity and the incredible depth of flavor it achieves with minimal effort. From the initial sautéing of aromatic spices to the gentle simmering of prawns and rice, each step contributes to the dish's overall deliciousness. Ready to embark on this culinary journey? Let's dive into the step-by-step process and create a truly unforgettable prawn rice experience.
Tools Needed
- Pot
- Pan
- Bowl
- Whisk
Ingredients
- Rice: 1 kg 250 grams
- Water
- Salt
- Prawns (shelled): 250 grams
- Turmeric powder: ½ teaspoon
- Chili powder: ½ teaspoon
- Garlic: 1 bulb
- Ginger: 1 inch piece
- Green chilies: 2
- Oil
- Onions
- Fennel seeds: 1 teaspoon
- Curry leaves: 2 sprigs
- Cumin powder: 1 teaspoon
- Yogurt (curd): 1 ½ cups
- Mustard seeds: ½ teaspoon
- Urd dal: ½ teaspoon
- Cumin seeds: 1 teaspoon
- Hing powder (asafoetida): 1 teaspoon
- Dry red chili flakes: 1
- Green coriander
- Potatoes (boiled and peeled)
Step-by-Step Instructions
Step 1. Prepare the Rice and Prawns
- Wash the rice thoroughly. Do not soak it.
- Cook the rice with water and salt in a pot. The water level should reach two finger widths above the rice.
- Season the prawns with salt, turmeric powder, and chili powder. Set aside.
- Fry the prawns in hot oil until they turn pink and shrink. Remove and set aside.
- Fluff the cooked rice and set aside.
Step 2. Sauté Aromatics and Combine with Prawns
- Peel and chop the garlic, ginger, and green chilies.
- Heat oil in the same pan used for frying the prawns. Add chopped onions and sauté until translucent.
- Add fennel seeds, garlic, ginger, green chilies, and curry leaves. Sauté until fragrant.
- Add the fried prawns, cumin powder, and chili powder. Mix well.
Step 3. Mix and Finish the Kolambi Bhaat
- Add the cooked rice to the pan and mix gently. Add salt to taste.
- Garnish with green coriander.
Step 4. Make the Potato Relish (Aloo Rata)
- Mash boiled and peeled potatoes.
- Mix the mashed potatoes with yogurt, salt, and spices.
- Temper the potato mixture with mustard seeds, urd dal, cumin seeds, hing powder, dry red chili flakes, curry leaves, and ginger.
- Mix everything together.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- You can use long-grain rice if preferred.
- Adjust the amount of spices to your liking.
Nutrition
- N/A
FAQs
1. Can I use frozen prawns for this recipe?
Yes! Make sure to thaw them completely before cooking. Pat them dry with paper towels to prevent excess moisture from making the rice soggy.
2. What can I do if I don't have all the spices listed?
Don't worry! You can adjust the recipe to your liking. The key spices are turmeric, chili powder, and cumin. Feel free to omit others or substitute with similar spices you have on hand.
So there you have it – a delicious and easy Kolambi Bhaat ready to enjoy! This recipe is perfect for a quick weeknight meal or a special occasion, offering a burst of flavour with minimal fuss. Now go ahead and impress your friends and family with this authentic Indian prawn rice dish!