Prawns Pulao Or Kolambi Bhat

Ingredients
- Basmati Rice – 1 ½ cup
- Warm water – 2cups
- For Marination - Prawns – 3/4 cup or 12-14 pieces (Fresh De-shelled, De-veined, washed thoroughly under running water
- Lemon juice – 1tbsp
- Turmeric – 1/2 tsp
- Asafoetida – 1/4 tsp
- Fresh Garlic Paste – 1 tsp
- Red Chili Powder – 1 tsp
- Salt A pinch
- For Tempering – Cumin seeds or Caraway seeds Shahi Jeera – 1tsp
- Bay leaf/ tejpatta – 1small
- Black peppercorns – 5-6
- cloves – 2
- Green cardamom – 2-3
- Star anise – 1
- Cinnamon stick – ½ inch broken
- Onion – 1large finely chopped
- Green Chili – 1-2 slit
- Tomato – 2 large finely chopped
- Turmeric – ½ tsp
- Coriander Powder – 1tsp
- Cumin Powder – ½ tsp
- Red chilli powder – 1 – 1 ½ tsp
- Garam Masala – 1 ½ tsp
- Oil – 1 tbsp
- Salt
- Green Paste – Ginger – 1 tbsp sliced or chopped
- Garlic cloves– 3-4
- Coriander leaves – ¼ cup or a handful
Instructions
- Add Finely Chopped tomatoes. Cook until softens and becomes mushy.
- 8. Add all dry masalas, Garam masala, Turmeric, coriander, cumin powder, Red chili powder. Mix well and cook for few seconds until oil separates.
- Add Marinated prawns. Mix well and coat well with masala. Cook for a minute.
- Add soaked, drained rice, salt, Sauté for a minute. Add 2 cups warm water.
- Cover the lid and cook pulao on a medium flame for 2 whistles.
- Allow pressure cooker to cool down before opening it. Keep as it is for 1-2 minutes. Use fork and fluff the rice.
- Serve hot with raita.
- Add green paste mix well and cook until raw aroma goes away.
- Add finely chopped onion and slit green chillies. Cook till translucent.
- Add cumin or Caraway seeds, bay leaf, Black papers, cloves, Star anise, Cinnamon stick, Green cardamom. Let them sizzle.
- Wash, drain off water and soak good quality basmati rice for 15-20 minutes.
- Marinate Prawns with salt, turmeric, red chili powder, asafoetida, and garlic paste for 25-30 minutes.
- Heat oil in a presser cooker.
Notes
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