🍤 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.
🛒 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
The Pinch of Masala 