Prawns Pulao (Kolambi Bhaat In Maharashtrian Style)

Name: Prawns Pulao (Kolambi Bhaat In Maharashtrian Style)
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Basmati Rice; 1 cup Water; 1 cup Coconut Milk; 25 Prawns (Kolambi); 2 Onions Finely Chopped; 1 Tomato Finely Chopped; 1 tsp Turmeric Powder; 1 tsp Bedgi Red Chilli Powder; 1 tsp Kashmiri Red Chilli Powder; 2 tsp Coriander Powder; 2 tsp Garam Masala Powder; 1/2 cup Coriander Leaves (For Garnishing); To Taste Salt; 3 tsp Homemade Ghee (Clarified Butter); For The Coconut Milk :; 3/4 cup Fresh Grated Coconut; 1 cup Water approximately; For The Green Paste :; 10 Garlic Cloves; 1 1/2 " Ginger; 2 Green Chillies; 1/4 cup Fresh Coriander Leaves; For Tempering :; 4 tbsp Oil; 3 Cloves; 3 cardamoms; 3 pieces Cinnamon; 3 Black peppercorns; 1 tsp Cumin Seeds; 1 Bay Leaf

Pooja M. Pandit @pan_poo_

#riceisthebest
Prawns Pulao (Kolambi Bhaat) is a Maharashtrian delicacy and a speciality of certain communities. Kolambi is what prawns are called in Marathi language and bhaat is basically the name for cooked rice. You can find so many recipes for prawns within Maharashtra itself. Each community has their own unique recipe. In this recipe I have used homemade ghee as it gives a delicious flavour to the pulao, though it is optional and the pulao can be cooked using just oil!

Prawns Pulao is one such delicious rice preparation using a traditional method. Coconut milk is used in the traditional method of cooking this rice, though you can omit it and use just water instead. It is a no fuss recipe and can be cooked quite quickly. Prawns being shellfish, are nutritious having various health benefits. Again coconut too, is one of the healthy foods. This combination makes the Prawns Pulao a nutritious dish!

Pooja M. Pandit @pan_poo_

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Ingredients

40 min

4 servings

1 cupBasmati Rice
1 cupWater
1 cup Coconut Milk
25Prawns (Kolambi)
2Onions Finely Chopped
1Tomato Finely Chopped
1 tspTurmeric Powder
1 tspBedgi Red Chilli Powder
1 tspKashmiri Red Chilli Powder
2 tspCoriander Powder
2 tspGaram Masala Powder
1/2 cupCoriander Leaves (For Garnishing)
To TasteSalt
3 tspHomemade Ghee (Clarified Butter)
ForThe Coconut Milk :
3/4 cupFresh Grated Coconut
1 cupWater approximately
For The Green Paste :
10Garlic Cloves
1 1/2" Ginger
2Green Chillies
1/4 cupFresh Coriander Leaves
For Tempering :
4 tbspOil
3Cloves
3cardamoms
3 piecesCinnamon
3Black peppercorns
1 tspCumin Seeds
1Bay Leaf

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Steps

40 min

1

To make the Prawns Pulao, first, devein and clean the prawns. Wash them thoroughly and rub about 1/4 tsp turmeric powder on the prawns. Set aside till further use.
2

Wash the basmati rice and soak it insufficient water for about half an hour.
3

Grind together all the ingredients mentioned for the green paste, using a little water to get a smooth paste.
4

Now, to extract the coconut milk transfer the grated coconut to a grinder jar. Add about 1/4 cup water and grind together.
5

Transfer the ground paste to a sieve. Squeeze tightly the ground coconut, to get coconut milk.
6

Transfer the squeezed coconut again to the grinder jar. Again add some water and grind.
7

Repeat steps 3-5 till you get 1 cup coconut milk.
8

To make the Prawns Pulao, heat a saucepan and add the oil for tempering to it. When it heats up, add the whole spices
9

As soon as they splutter, add the ground green paste and saute.
10

Add the chopped onions and saute. Cook till translucent.
11

Add the chopped tomatoes and saute till mushy. Increase the flame and saute the onion-tomato till they are well cooked and the mixture thickens.
12

Reduce the flame and add the turmeric powder, red chili powder, coriander powder, garam masala, and mix well.
13

Add the prawns and saute for about three minutes. Add the drained basmati rice and mix lightly. Add half the homemade ghee and mix.
14

In the meantime start boiling the water and add it to the rice mixture. Add salt to taste.
15

Keep the flame high and bring it to a boil. Mix well and add the coconut milk extract and stir.
16

Once again bring the mixture to a boil. Check to season and adjust the salt if required.
17

When the liquid in the rice mixture reduces to almost half, lower the flame and cover, and cook till done.
18

When the rice is fully cooked, switch off the flame and drizzle with the remaining ghee.
19

Transfer the rice to a serving bowl and garnish the Prawns Pulao with chopped coriander.
20

Serve the delicious Prawns Pulao with some crispy fried prawns, tomato onion salad and an appetizing sol kadhi by the side!

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Pooja M. Pandit @pan_poo_

on April 03, 2019 04:06

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!