Authentic Maharashtrian Prawns Pulao (Kolambi Bhat) Recipe
55 minutes
1168 reads
About Authentic Maharashtrian Prawns Pulao (Kolambi Bhat) Recipe
Dive into the vibrant flavors of coastal Maharashtra with this authentic Kolambi Bhat, also known as Prawns Pulao. This one-pot wonder is a beloved Sunday lunch staple, showcasing succulent prawns infused with aromatic spices and fragrant basmati rice. Each bite is a burst of spicy, aromatic masalas perfectly complementing the tender prawns.This easy-to-make recipe brings the warmth of Maharashtrian home cooking to your table. It's a comforting and flavorful dish perfect for family gatherings or a special weeknight meal. Get ready to experience a taste of tradition!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep35 minutes
Cook20 minutes
Total55 minutes
Ingredients
For the Rice
- 1 cup Basmati Rice high-quality, soaked for 15-20 minutes
- 2 cup Water warm
For the Prawn Marinade
- 3/4 cup Prawns and thoroughly washed, approximately 12-14 pieces; fresh, de-shelled, de-veined
- 1 tbsp Lemon Juice
- 1/2 tsp Turmeric Powder
- 1/4 tsp Asafoetida hing
- 1 tsp Garlic Paste freshly made
- 1 tsp Chili Powder adjust to your spice preference, red
- 1 tsp Salt or to taste
For the Tempering
- 1 tsp Cumin Seeds or shahi jeera (caraway seeds)
- 1 Bay Leaf small
- 5 Peppercorns black
- 2 Cloves
- 2 Cardamom green
- 1 Star Anise
- 1/2 stick Cinnamon broken into pieces
For the Pulao
- 1 Large Onion finely chopped
- 1 Chili green, slit
- 2 Large Tomatoes finely chopped
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Garam Masala
- 1 tbsp Oil vegetable or coconut oil
- 1.5 tsp Salt or to taste
- 1 tbsp Ginger Paste freshly made
- 3 clove Garlic minced
- 1/4 cup Coriander chopped, for garnish
Instructions
Marinate the Prawns
- Marinate the prawns with salt, turmeric powder, red chili powder, asafoetida, and garlic paste. Let it marinate for 25-30 minutes.
Prepare the Rice
- Wash and drain the basmati rice. Soak it in water for 15-20 minutes.
Begin Cooking
- Heat oil in a pressure cooker. Add cumin seeds (or caraway seeds), bay leaf, black peppercorns, cloves, green cardamom, star anise, and cinnamon stick. Let them sizzle.
- Add finely chopped onions and slit green chilies. Cook until translucent.
- Add finely chopped tomatoes. Cook until softened and mushy.
- Add ginger paste and minced garlic. Cook until the raw aroma disappears.
- Add all dry spices: garam masala, turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for a few seconds until the oil separates.
- Add the marinated prawns. Mix well to coat with the masala. Cook for about a minute.
- Add the soaked and drained rice and salt. Sauté for a minute. Add 2 cups of warm water.
- Cover the lid and cook on medium flame for 2 whistles.
- Allow the pressure cooker to cool down completely before opening. Let it sit for 1-2 minutes. Fluff the rice gently with a fork.
- Garnish with chopped coriander leaves.
- Serve hot, ideally with raita.
Recipe Notes
Expert Tips for the Best Prawns Pulao:
- Use high-quality basmati rice for the best texture and aroma.
- Adjust the amount of red chili powder to your preferred spice level.
- For a richer flavor, you can use coconut oil instead of vegetable oil.
- Don't overcook the prawns; they should be tender and juicy.
Related Posts You May Like
Recipe Nutrition
Calories: 192kcalCarbohydrates: 31gProtein: 9gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 1052mgPotassium: 301mgFiber: 3gSugar: 2gVitamin A: 595IUVitamin C: 10mgCalcium: 62mgIron: 1mg
sujata hande
Articles: 50
4 Comments
Leave a Reply
You must be logged in to post a comment.
What a delightful recipe! Thanks for sharing.
This is amazing! Excited to make it.
Looks so incredible! Thank you for sharing.
This looks so good! Appreciate the share.