Kolambi Bhaat | Maharashtrian Style Prawn Rice
- luvlittlehearts
- Feb 29, 2016
- 2 min read
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 1/2tsp (optional) lemon juice 2tbsp salt to taste To grind ginger1" piece garlic 4-5 large cloves or 7-8 small cloves coconut grated 3/4 cup Basmati rice 3 cups Onions finely chopped 2 large Green chillies 3-4 vertical slit Tomato 2 large finely chopped Red chilli powder 2tsp Turmeric powder 1/2 tsp Garam masala 1tsp Cumin seeds 1tsp Coconut milk 1 cup thick Boiled water 4.5-5 cups Salt to taste Oil 2-3 tbsp To garnish
Coriander leaves/cilantro 2tbsp Mint leaves 2tbsp
Method: Peel, clean, and devein 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. 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. Add the whole spices and fry till fragrant. Add sliced onion and saute 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. Finally add prawns (along with marinade) and saute till prawns starts to change color. Top it up with soaked rice. Add the required boiling water (4.5 cups-5 cups) and coconut milk(1 cup). Add salt if required and bring to a boil. When the mixture starts to boil, add half of the chopped coriander leaves and mint leaves (reserve remaining for garnish). Reduce heat to low medium and cook covered for 10-12 minutes until the rice and prawns gets cooked. Garnish with remaining cilantro and mint leaves. Serve warm.
Happy Cooking!
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