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.
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.