Prawns Pulao Or Kolambi Bhat
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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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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
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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.
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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