Kolambi Bhaat | Maharashtrian Style Prawn Rice(Step By Step Pics) | Lunch Box Ideas

Kolambi bhaat is an authentic one pot meal from Maharashtra which is prepared from rice, prawns and whole spices.When I first learnt about this prawn pulao, I fell for it immediately as the meal had few similarities to the tastes of Kerala food.It's nothing else but the use of coconut and coconut milk, and I was sure my family would love it.The addition of coconut paste and coconut milk adds a nice flavour to the bhaat and the spices are just right to match them.All loved this pulao at home and the best part is that you hardly require any side to this dish.You can make this for kids lunch box or for weekend meals.The prawns are cooked along with rice and remains juicy and curled up.The whole spices add a nice aroma along with freshly ground garam masala.The bhaat is garnished with coriander leaves, just like we do for biriyanis.If you love prawn dishes and love coconut flavours, then definitely you must try this one and enjoy at home !!

Preparation time~30 minutes (after prawns are cleaned)
Cooking time~ 30 minutes
Serves ~7-8
Ingredients
to marinate
prawns/shrimp/konju;peeled and deveined 1.14 lb or 500gms or 30-35 medium-sized
turmeric powder 1/2 tsp
pepper powder 1/4 tsp (optional)
lemon juice 1 tbsp
salt 1/3 tsp

*to grind
coconut grated 3/4 cup

basmati rice 2.5 cups (500 gms)
onions finely chopped 2 large
green chillies 3-4 vertical slit
tomato 2 large finely chopped

ginger-garlic paste 1 tbsp
red chilli powder 2 tsp

coriander powder 2 tsp
turmeric powder 1/2 tsp
garam masala 1tsp
whole spices cloves 4,star anise 1,cinnamon 1" piece, bay leaf 2 
cumin seeds 1/ 2 tsp

shahjeera 1/4 tsp (optional)

coconut milk 3/4 cup thick
boiled water 4 + 1/4 cups
salt 3/4 tsp
oil 2-3 tbsp

to garnish
coriander leaves/cilantro 2tbsp

WATCH ON YOUTUBE - 

Method

• Peel, clean and de vein prawns.Rub the prawns with lemon juice and coarse salt.Wash under running water and drain water.Keep aside and add the marination ingredients.Mix well and leave for half an hour.
• In the meantime, wash and soak the basmati rice for 20 -30 mins.
• Also, grind the ingredients under 'to grind' to a smooth paste by adding a little water.Keep aside.
• In another pan or cooker, add the water and leave to boil parallel so that the water can be added to the rice when needed. 

• Heat oil in a non-stick pan or cooker.Add the whole spices, fry till fragrant.
• Add sliced onion and sauté until translucent.Add the spice powders on low flame.Then add the ground paste, chopped tomatoes.Cook this mixture for 3–4 minutes until tomatoes gets mushy.
• Then finally add prawns (along with marinade) and sauté till prawns starts to change colour.Top it up with soaked rice.
• Add the required boiling water (4.5 cups-5 cups) and coconut milk(1 cup), add salt (prawns marinade has salt, don't forget) if required and bring to a boil.
• When the mixture starts to boil, add half of the chopped coriander leaves (reserve remaining for garnish).
• Reduce heat to low to medium and cook covered for 10–12 minutes until the rice and prawns gets cooked.
• Garnish with remaining cilantro.Serve warm with a pappad.

NOTES
* The recipe is adapted from here and here.I have adapted the fusion of both recipes which really worked good.

* You can add mint leaves too along with coriander leaves for added flavour.

* Ideally peanut oil should be used for original flavours, but I have used canola oil.
* Adding green chillies and pepper powder is optional.Omit if you don't like it spicy.Also, please keep in mind that coconut paste and coconut milk will definitely reduce the spices, so add accordingly otherwise you may end up tasting a bland bhaat. IMP :I have not added coconut paste in the video recipe and only added coconut milk.
* I have made a large batch of this bhaat but if you wish to make half the measure or for 1.5 cups rice and 14–16 prawns, then just reduce all the spices and ingredients to half and make.
* I have used 2 cups of water for each cup of rice.And so added 5 cups of water and 3/4 cup of coconut milk for 3 cups of rice.But if you cook the rice(1 cup) with 1.5 cups of rice then add water accordingly and don't forget about coconut milk.
* I have used my homemade garam masala to make this pulao, but you can always make using Maharashtrian goda masala.

For more prawn recipes, click here.