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Kolambi Bhat | Maharashtrian Prawns pulao

Kolambi Bhat is a one pot Maharashtrian Style prawns pulao. This aromatic, spicy & absolutely flavourful kolambi bhat is spiced with fresh homemade goda masala (Maharashtrian blend of spices). This lip smacking prawns rice with some raita make a quick, easy and perfect weeknight meal.
Prep Time5 minutes
Cook Time25 minutes
Course: dinner, lunch, Main Course
Cuisine: Indian, Maharashtrian
Keyword: kolambi bhat, maharashtrian kolambi bhat, marathi kolambi bhat, prawns pulao
Servings: 4 people
Author: Arpita@Gastronomic Bong

Equipment

  • Instant pot / pressure cooker

Ingredients

  • 300 grams Prawns/Shrimps
  • 2 cups Basmati Rice (arnd 275 grams) Soaked in cold water for 15-20 minutes
  • 2 large Onions (arnd 2 cups) chopped
  • 2 tsp Ginger-garlic paste
  • 1 large Tomatoes chopped
  • 2 tbsp Yogurt
  • 1/4 tsp Hing/Asafoetida
  • 2 Bay Leaves
  • 2 inch Cinnamon
  • 3-4 Cloves
  • 3-4 Cardamoms
  • 8-10 Peppercorns
  • 1 tsp Kashmiri Chilli powder
  • 1 tsp Chilli powder
  • 1/2+1/4 tsp Turmeric Powder
  • Salt
  • 4-5 tbsp Oil/Ghee
  • 1 can Coconut Milk (optional)
  • Water

Goda masala ingredients

  • 1 Dried red Chilli
  • 1/2 tsp Black Peppercorn
  • 1 Black cardamom
  • 2 Green Cardamom
  • 3 Cloves
  • 1 inch Cinnamon
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/4 cup Dried/ desiccated coconut

Instructions

TO make Goda masala

  • Dry roast all the ingredients under goda masala on low to medium heat until you get a nice aroma of all the spices.
  • Take it off the heat and let it cool for few minutes. Then grind it into a fine powder and keep it aside.

TO make Kolambi Bhat

  • Marinate the prawns with 1/4th tsp turmeric powder and salt and keep it aside for later use.
  • Heat a pressure cooker on medium high heat and add ghee or oil. First temper it with some ghee.
  • Temper the ghee/oil with bay leaves, cinnamon, cardamoms, cloves peppercorns and sauté.
  • Next add the chopped onions and saute for 4-5 minutes until soft and turns light brown.
  • Add the ginger-garlic paste and saute until the raw smell disappears.
  • oss in the tomato and saute for 2 minutes until soft and mushy.
  • Now add the chilli powder, turmeric powder, cumin powder, coriander powder and salt and sugar (if using) along with 2 tbsps of water and mix everything well. Saute for 1-2 minutes.
  • Reduce the heat and add the yogurt and goda masala and mix it well.
  • Toss in the marinated prawns and green chillies and mix it well with the masala. Cook for 2 minutes stirring constantly until the prawns don't look raw anymore.
  • Now add the washed and drained rice and stir everything well, so that teach and every rice grain is coated with the masala. (At this point you can add a little raisins if you wish to. It's totally optional). Add 4 cups of hot water and stir. Do a taste test and add salt if required.
  • Add coconut milk along with 2 1/2 cups of hot water and stir. Do a taste test and add salt if required. Put on the lid and pressure cook for 2-3 whistles on medium high heat. 
  • Once the pressure settles down, open the lid and serve hot with some salad and yogurt.