Prawns Pulao Or Kolambi Bhat
About Prawns Pulao Or Kolambi Bhat
Kolambi Bhat or Pulao is a traditional Maharashtrian cuisine prepared on a regular basis especially on Sundays. Authentic one pot meal prepared using fresh prawns, and lots of masalas. Flavorsome, spicy this dish tastes awesome and had all the flavors of whole masalas and prawns. Prawns are popularly known as Kolmbi in Maharashtra.
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Recipe Time & More
Ingredients
- 1 cup Basmati Rice â
- 2 cup Warm Water â
- 3/4 cup Prawns de-shelled, de-veined, washed thoroughly under running water for marination â or fresh
- 1 tbsp Lemon Juice â
- 1/2 tsp Turmeric â
- 1/4 tsp Asafoetida â
- 1 tsp Garlic Paste fresh â
- 1 tsp Red Chili Powder â
- 1 tsp Salt or as per taste
- 1 tsp, Caraway Seeds shahi jeera – or tempering, or cumin, or seeds for tempering â cumin or seeds
- 1 small Bay Leaf tejpatta â
- 5 Black Peppercorns â
- 2 cloves €“ 2 â
- 2 Cardamom â
- 1 Star Anise â
- 1/2 stick Cinnamon broken â
- 1 large Onion finely chopped â
- 1 Green Chillies â slit
- 2 large Tomato finely chopped â
- 1/2 tsp Turmeric â
- 1 tsp Coriander Powder â
- 1/2 tsp Cumin Powder â
- 1 tsp red chili powder â â
- 1 tsp Garam Masala â
- 1 tbsp Oil â
- 1-2 tsp Salt or as per taste
- 1 tbsp Ginger or paste green paste â â sliced or chopped
- 3 Garlic clovesâ
- 1/4 leaves Coriander â or
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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, 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.
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.
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4 Comments
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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.