Prawns Pulao Or Kolambi Bhat

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4 from 5 votes

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

Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Served AsLunch
Calories 192 kcal
Servings 6

Ingredients
 

â–¢For Marination

For Tempering

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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.
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4 from 5 votes

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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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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