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!
Kolambi Bhaat 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.
If you like this recipe, do take a look at the following recipes too…..
3. Biryani Rice
4. Masoor Pulao
Here’s the recipe for the delicious Kolambi Bhaat…..
Prep Time : 45 min
Cooking Time : 40 min
Serves : 4
Cup Used : 200 ml
- 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 Corriander Powder
- 2 tsp Garam Masala Powder
- 1/2 cup Corriander Leaves…… For Garnishing
- Salt to taste
- 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 Corriander Leaves
For Tempering :
- 4 tbs Oil
- 3 Cloves
- 3 Cardamoms
- 3 pieces Cinnamon (1″ each)
- 3 Black Peppercorns
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- To make the Kolambi Bhaat, 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.
- Wash the basmati rice and soak in sufficient water for about half an hour.
- Grind together all the ingredients mentioned for the green paste, using a little water to get a smooth paste.
- Now, to extract the coconut milk transfer the grated coconut to a grinder jar. Add about 1/4 cup water and grind together.
- Transfer the ground paste to a sieve. Squeeze tightly the ground coconut, to get coconut milk.
- Transfer the squeezed coconut again to the grinder jar. Again add some water and grind.
- Repeat steps 3-5 till you get 1 cup coconut milk.
- To make the Kolambi Bhaat, heat a saucepan and add the oil for tempering to it. When it heats up, add the whole spices
- As soon as they splutter, add the ground green paste and saute.
- Add the chopped onions and saute. Cook till translucent.
- 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.
- Reduce the flame and add the turmeric powder, red chilli powder, corriander powder, garam masala and mix well.
- Add the prawns and saute for about three minutes. Add the drained basmati rice and mix lightly. Add half the homemade ghee and mix.
- In the meantime start boiling the water and add it to the rice mixture. Add salt to taste.
- Keep the flame high and bring to a boil. Mix well and add the coconut milk extract and stir.
- Once again bring the mixture to a boil. Check seasoning and adjust the salt if required.
- When the liquid in the rice mixture reduces to almost half, lower the flame and cover and cook till done.
- When the rice is fully cooked, switch off the flame and drizzle with the remaining ghee.
- Transfer the rice to a serving bowl and garnish the kolambi bhaat with chopped coriander.
- Serve the delicious Kolambi Bhaat with some crispy fried prawns (For the recipe refer to Sungta Aambat Aani Bhajilli Sungta) and a tomato onion salad by the side.
- Do serve the traditional, cooling and digestive drink, Sol Kadhi by the side too!