Kolambi Bhaat (Prawns Rice- Maharashtrian Specialty)

Kolambi Bhaat is Maharashtrian's alternate take on Prawns Biryani or Prawns Rice. It cannot be termed as Biryani because the main difference between Biryani and Kolambi Bhaat is that the rice used in Kolambi Bhaat is uncooked where as in Biryani layer of cooked rice is evenly spread over cooked gravy. 

Every Maharashtrian household has its own variation of this dish, and so does my mom and my mother in law. Kolambi Bhaat includes various spices and is rich on Coconut Milk. Coconut Milk is readily available on Konkan coast and hence its staple in every Maharashtrian Kitchen.

Let's have a look at the recipe:

Ingredients:

2 cups Rice washed and strained

1 lb Prawns deveined

1 cup Coconut Milk

1 medium sized sliced Onion (Onions here are generally big hence 1 is enough, if smaller in size then use 2-3)

2 Bay Leaf

1 inch Cinnamon Stick

3-4 Cloves

3-4 Peppercorns

1 tbsp Ginger Garlic Paste

2 tbsp Red Chili Powder

1 tsp Turmeric Powder

2 tbsp Fish Masala

1 tbsp Kaala Masala (Goda masala)

1 tbsp Coriander Powder

2 1/2 Cups Water

3 tbsp Oil

Crushed Kasuri methi

Coriander chopped

Ingredients for Marination: 

1 tbsp Kashmiri Red Chili Powder

1 tsp Turmeric Powder

3-4 Kokum soaked in 1/4 cup warm water (Kokum water will be used for marination)

1 tsp Ginger Garlic Paste

Salt

Method:

Marinate the prawns with the ingredients mentioned and keep it aside for minimum 1 hour.

In a pot add oil and let it heat on medium flame.

Once the oil is hot enough add Bay Leaf, Cinnamon Stick, Cloves and Peppercorns. Wait until you smell the aroma of the spices.

After few minutes add sliced onions and mix the ingredients well. Let the onion cook until they soften.

Add ginger garlic paste to the onions and mix it well. Let the onion cook until they are golden brown on medium to low flame. Be careful not to burn the onions.

Once the onion are golden in color add spices in mentioned quantity and give it a good mix.

Let the spices cook on low flame for 5 mins.

Add marinated prawns to the onions and mix all ingredients well.

Let the prawns cook for 10 mins with the pot covered.

Remove the lid from the pot after 10 mins and give all ingredients a good mix.

Add 1/2 cup of water if you feel the mixture is too dry and if there are chances of burning it.

Add chopped coriander and crushed kasuri methi to the prawns. Keep some chopped coriander aside for later use.

Mix the ingredients well.

Add strained rice to the pot and give it a good mix. Make sure the every grain of rice is coated with the prawns masala.

Lower the flame and add 1 cup thick coconut milk, followed by 2 cups of water.

Mix the ingredients and if required add pinch of salt. This step is totally optional.

Cover the pot and let the rice cook on medium flame for 15 mins.

After 15 mins check on the rice and if cooked well then turn off the flame and add coriander and serve hot.

If the rice needs to cook more and water has dried out then add 1/2 cup of water and let it cook on low flame for 10 mins more. This step should have the dish cooked completely.