Prawns Pulao Or Kolambi Bhat
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About Prawns Pulao Or Kolambi Bhat
Kolambi Bhat, also known as Prawns Pulao, is a beloved traditional Maharashtrian dish, often gracing Sunday lunch tables across the region. This authentic one-pot meal combines the delicate flavor of fresh prawns—locally called 'Kolambi'—with fragrant basmati rice and a vibrant medley of whole spices.Each spoonful bursts with spicy, aromatic masalas that perfectly complement the succulent prawns, making this pulao a true celebration of coastal flavors. Easy to prepare yet rich in taste, Kolambi Bhat is a comforting and flavorsome dish that captures the essence of Maharashtrian home cooking.
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Recipe Time & More
Ingredients
- 1 cup Basmati Rice
- 2 cup Water
â–¢For Marination
- 3/4 cup Prawns (or 12-14 pieces (Fresh De-shelled, De-veined, washed thoroughly under running water))
- 1 tbsp Lemon Juice
- 1/2 tsp Turmeric Powder
- 1/4 tsp Asafoetida
- 1 tsp Garlic Paste (fresh)
- 1 tsp Red Chili Powder
- 1 tsp Salt (or as per taste)
For Tempering
- 1 tsp, Cumin Seeds (or Caraway seeds Shahi Jeera)
- 1 Bay Leaf (small sized)
- 5 Black Peppercorns
- 2 Cloves
- 2 Cardamom
- 1 Star Anise
- 1/2 stick Cinnamon (broken)
- 1 Onion (finely chopped, large sized)
- 1 Green Chilli (slit)
- 2 Tomatoes (finely chopped, large sized)
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Seed
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 1 tbsp Oil
- 1.5 tsp Salt (or as per taste)
- 1 tbsp Ginger Paste
- 3 cloves Garlic
- 1/4 cup Coriander (chopped)
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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, Saute 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.
Recipe Notes
- Dry fruits can be used for richer taste.
- Cooking time in presser cooker is depend on the quality of rice used for making Pulao.
- Take care while adding salt as it is been used for prawns marination as well.
Additional Tips
- For an extra layer of flavor, briefly marinate the prawns in a mixture of salt, turmeric, and a touch of chili powder for 10-15 minutes before adding them to the pulao; this helps the seafood absorb the spices more deeply and remain juicy.
- If you prefer a crunchier texture, toss in a handful of roasted cashews or slivered almonds during the final few minutes of cooking to contrast the tender prawns and fluffy rice.
- To intensify the tangy undertone, add a few kokum petals or a splash of tamarind water to the rice along with the lemon juice—this traditional Maharashtrian touch enhances the dish’s coastal character.
- Leftover Kolambi Bhat can be stored in an airtight container in the refrigerator for up to two days; when reheating, sprinkle a few drops of water over the pulao and cover it to prevent the prawns from drying out.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 192kcal | Carbohydrates: 31g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1052mg | Potassium: 301mg | Fiber: 3g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 1mg
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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.