Kolambi Bhaat/Prawns Rice Recipe
Kolambi Bhaat or Prawns Rice is a famous and authentic Maharashtrain seafood rice delicacy. Prawns cooked with rice, onions, coconut and spices is a traditional rice speciality from the Malvan region of Maharashtra. Generally I cook it in pressure cooker but this time I tried making it in the rice cooker and it was done perfectly.
Being born and brought up in Mumbai, Kolambi Bhaat is one of my favorite dishes. Back then all the excitement used to start from buying fresh prawns from fish market, cleaning them right and then marinating them for the bhaat.Buying fresh prawns is very important or else no flavor would be imparted to the rice.
My friend Sayli’s family owned a Malvani cuisine restaurant named as Chaitanya in Malvan. I remember we vacationing there. We used to go on beach, get fresh fish and her mom made the best Kolambi Bhaat in the whole wide world It’s amazing how almost everything in our life is related to food.
Now when Aai was making this kolambi bhaat, all the Malvan memories were coming in front of my eyes
Here is the recipe, hope you try it!
1 lb prawns
3 cups rice
1 tsp turmeric powder
1 tbsp yoghurt
1 onion sliced
1 tomato chopped
1 tbsp red chilli powder
1 tbsp ground garam masala
whole garam masala
salt as per taste
Ingredients To Grind into a paste
1 cup dry desiccated coconut
1 inch ginger
4 cloves of garlic
1/2 cup coriander leaves
1 tsp shaha jeera
1 piece of cinnamon
4-5 black peppercorns
Marinate prawns in turmeric, salt and yoghurt
Wash and soak rice for 10 mins
Make a paste of ingredients mentioned under to grind into a paste by adding some water
In a pan, add oil
Once the oil is hot, add some whole garam masala
Add sliced onions and sauté till translucent
Add the ground paste, chopped tomatoes and salt. Sautee till cooked
Add red chilli powder and ground garam masala
Add marinated prawns to the mixture. Sautee for 5 mins.
Add rice and mix well for 5 mins
Add 6 cups of warm water to the mixture
Transfer this mixture to rice cooker and cook on white rice setting.
Serve it hot with onion yoghurt raita
Add some ghee on top while serving