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December 19, 2008

Kolambi Bhaat (Prawns Pulao)

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Region : Maharashtra
 Recipe by : ,Mumbai , India
Last Updated: 19-12-2008
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Basmati rice
- 1 1/2 cup
Jumbo size/big size washed and shelled prawns
- 1 cup
Ginger garlic paste
- 4 teaspoons
Turmeric powder
- 1 1/2 teaspoons
Red chilly powder
- 3 teaspoons
Cumin and  coriander powder
- 2 teaspoons
Onions sliced
- 2 big
- 2 big
- 1 1/2 teaspoon
Garlic  flakes finely chopped
- 5 big
Bay leaves
- 2
- 1
Cinnamon stick
- 1 big
Star anise(chakra phool, spice)
- 1
Brown cardamom
- 2
Thick coconut milk
- 3 tablespoons
Tamarind pulp
- 2 tablespoon
Tomato ketchup/sauce
- 2 teaspoons
- 3 tablespoons
- 3 cups
- to taste
Finely chopped coriander leaves. -  
  Popular Tags:
   Prawn,   Tomato,   Onion,  



Marinate the shelled prawns with chilly powder, 3 teaspoons of ginger garlic paste, cumin and coriander powder, turmeric powder, 1/2 teaspoon asafoetida.

Keep it aside for 10 minutes. Wash the rice and drain water, keep aside. Blanch tomatoes and puree them aside.

Boil water in a vessel with bay leaves, mace, chakra phool, cinnamon stick, brown cardamom, 1 teaspoon ginger garlic paste. 

In a wok/kadai heat   oil and sauté chopped garlic flakes till they turn golden brown.

Then to this add the sliced onions and 1 teaspoon asafoetida and fry till golden brown. When the onions turn golden brown add to it tomato puree and sauté till it leaves oil. To this then add the marinated prawns and sauté it.

Cover them for 3 minutes or  till  prawns  are cooked. Remove the lid and add to it tamarind pulp and tomato ketchup/sauce. Stir for some time.

Then to this add rice and sauté for 2 minutes. Then add salt as per taste, coconut milk  and boiling water with all the spices. Bring the rice to boil and cook until done.

Serve hot with chopped coriander on the top.

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   zoya sayed, mumbaiReplyPosted On:25/2/2010
very nice recipe i like it. thank you