🍤 When Prawns, Spices & Rice Come Together in One Pot of Magic
There are meals that comfort you, and then there’s Kolambi Bhaat — a coastal gem from Maharashtra’s Konkan belt.
This isn’t just prawn pulao.
It’s smoky, spiced rice layered with kokum tang, green masala, and the gentle sweetness of prawns — all cooked in a single pot and usually eaten with just a spoon and a sigh of satisfaction.
Kolambi Bhaat
Ingredients
- 1 cup basmati or Indrayani rice, soaked 20 mins
- 250g kolambi (prawns), cleaned and deveined
- 1 medium onion, finely sliced
- 1 small tomato, chopped
- 2 tbsp fresh grated coconut
- 1 tsp ginger-garlic paste
- 1–2 green chilies
- 1 tsp goda masala
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 tbsp oil + ghee mix
- 4–5 kokum petals (or 1 tsp lemon juice)
- Salt to taste
- Fresh coriander for garnish
Instructions
- Marinate the Prawns
- Toss prawns with turmeric, chili powder, and salt. Set aside for 15 mins.
- Cook the Base Masala
- Heat oil + ghee in a heavy pot. Add sliced onions and sauté until golden. Add green chilies and ginger-garlic paste.
- Add tomatoes and coconut. Cook till soft and masala is thick.
- Spice It Up
- Add goda masala, salt, and kokum. Stir for 1–2 minutes. Add marinated prawns and cook just until they turn pink.
- Add Rice ‘ Cook Together
- Add soaked rice and 2 cups water. Mix gently. Bring to a boil, then cover and simmer on low till rice is fluffy and moisture is absorbed (about 12–15 mins).
- Rest ‘ Serve
- Let the bhaat sit for 5 minutes before fluffing. Garnish with coriander and a drizzle of ghee if desired.
🛒 What You’ll Need (Serves 3–4):
1 cup basmati or Indrayani rice, soaked 20 mins
250g kolambi (prawns), cleaned and deveined
1 medium onion, finely sliced
1 small tomato, chopped
2 tbsp fresh grated coconut
1 tsp ginger-garlic paste
1–2 green chilies
1 tsp goda masala
½ tsp turmeric
1 tsp red chili powder
1 tbsp oil + ghee mix
4–5 kokum petals (or 1 tsp lemon juice)
Salt to taste
Fresh coriander for garnish
🍚 How to Make It – Coastal, Comforting & Packed with Flavor
1. Marinate the Prawns
Toss prawns with turmeric, chili powder, and salt. Set aside for 15 mins.
2. Cook the Base Masala
Heat oil + ghee in a heavy pot. Add sliced onions and sauté until golden. Add green chilies and ginger-garlic paste.
Add tomatoes and coconut. Cook till soft and masala is thick.
3. Spice It Up
Add goda masala, salt, and kokum. Stir for 1–2 minutes. Add marinated prawns and cook just until they turn pink.
4. Add Rice & Cook Together
Add soaked rice and 2 cups water. Mix gently. Bring to a boil, then cover and simmer on low till rice is fluffy and moisture is absorbed (about 12–15 mins).
5. Rest & Serve
Let the bhaat sit for 5 minutes before fluffing. Garnish with coriander and a drizzle of ghee if desired.
❤️ Why Kolambi Bhaat Deserves a Sunday Spot
One-pot magic — less cleanup, all flavor
Rich with Maharashtrian masalas
Balanced spice, tang, and sweetness
Because every region deserves a prawn pulao with personality
You might also enjoy: Vegetable Biryani – Aromatic Comfort in Every Bite Recipe, Chicken Biryani – A Royal Treat from My Sunday Kitchen Recipe, Rajma Chawal – My Ultimate Comfort Food in a Bowl Recipe, Matar Paneer – A Comforting Classic with Cottage Cheese & Peas Recipe.
Why You’ll Love This Kolambi Bhaat – Maharashtrian Prawn Pulao Full of Coastal Flavors Recipe
- ✅ A complete one-pot meal with protein, carbs, and flavor
- ✅ Comes together in under 45 minutes
- ✅ Impressive enough for guests, easy enough for weeknights
Tips for the Best Kolambi Bhaat – Maharashtrian Prawn Pulao Full of Coastal Flavors
- Rinse the rice 2-3 times until water runs clear for fluffy, separate grains
- Let rice rest covered for 10 minutes after cooking
- Toast whole spices in ghee first for the best aroma
- Use good-quality aged basmati for best results
What to Serve with Kolambi Bhaat – Maharashtrian Prawn Pulao Full of Coastal Flavors
- Serve with a cooling raita and papad on the side
- A simple dal or curry completes the meal beautifully
- Garnish with fried onions and fresh coriander before serving
Storage & Reheating
Store leftover Kolambi Bhaat – Maharashtrian Prawn Pulao Full of Coastal Flavors refrigerated for up to 2 days. Reheat with a sprinkle of water in a covered pan on low heat, or microwave covered for 2 minutes.