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Kolambi Bhaat

Kolambi Bhaat

Print Recipe
Maharashtrian prawn pulao with coastal flavors.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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.