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Kolambi Bhaat Recipe

Kolambi Bhaat
How To Make Kolambi Bhaat

As the name suggests, 'Kolambi' means prawns, whereas 'bhaat' stands for rice. This recipe involves prawns and rice along with a variety of spices.

  • Total Cook Time 45 mins
  • Prep Time 25 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Kolambi Bhaat

  • 250 gms Prawns
  • 1/2 tsp Turmeric powder
  • 250 gram Basmati Rice
  • Water
  • 3 tbsp Vegetable Oil
  • 3-4 Green Cardamom
  • 4-5 Cloves
  • 2 Bay leaves
  • 1 large Chopped Tomato
  • 1 and a half Chopped Onion
  • 1/2 cup Tomato Puree
  • 1 and a half tsp Maharashtrian goda masala powder
  • 1 Cinnamon stick
  • 1 tsp Cumin Seeds
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Coriander Powder
  • Salt to taste
  • Grated coconut for garnish
  • Chopped fresh coriander
  • 6-7 Curry Leaves
  • 1 tbsp Lemon Juice

How to Make Kolambi Bhaat

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To start with the recipe, take a bowl, add the prawns along with the turmeric powder and pinch of salt. Set aside or 10-15 mins.
Now in a pan, boil water and add rice. Keep boiling the rice until the water dried up.
Blend ginger and garlic until a thick paste. Then, heat oil in a large pan, add spices like cinnamon, green cardamom pods, cloves, bay and cumin seeds.
Let them splutter for a couple of mins. Now add the onions and fry for 5-7 minutes on low-medium heat.
Once the onion turns the colour, add in the garlic and ginger paste.
Now, add tomato and stir for 4-5 minutes. Keep stirring well making sure it doesn’t stick to the bottom and mash slightly with the back of the spoon.
Add the tomato puree along with the powdered spices. Stir well and cook the spices for 3-4 minutes.
Add the prawns and mix them properly with the masala. Let them cook for 3-4 minutes or until they turn pink. Adjust the seasonings according to the taste. Add pinch of sugar, curry leaves and lemon juice.
Using a fork lightly fluff the rice and stir gently into the prawns mix making sure it’s warm through. Turn the heat off and cover to rest for a few minutes.
Serve hot garnished with green chillies, roughly chopped coriander and grated coconut.
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