Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Kolambi Bhaat Recipe: A Spiced Prawn Rice From Maharashtra Recipe

Recipe By Slurrp Editorial
Kolambi Bhaat is a Maharashtrian style of turning prawns and rice into one aromatic meal. Unlike the prawn curry that is served separately with rice, the seafood gets cooked with the masala and rice, letting the grains soak up the taste. The addition of coconut, green chilli and whole spices gives it a distinctly coastal touch in every bite.
0
0 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
Kolambi Bhaat Recipe: A Spiced Prawn Rice From Maharashtra
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Kolambi Bhaat Recipe: A Spiced Prawn Rice From Maharashtra Recipe

  • 1/4 cup basmati rice
  • 5 nos washed and soaked for minutes
  • 62.50 g prawns (kolambi)
  • As required cleaned and deveined
  • 1/4 nos medium onion
  • As required finely chopped
  • 1/4 nos medium tomato
  • As required finely chopped
  • 1/4 tbsp Ginger-garlic paste
  • 1/2 tbsp fresh coconut
  • As required Grated
  • 1/2 nos green chillies
  • As required slit
  • 1/2 tbsp Coriander leaves
  • As required Chopped
  • 1/2 tbsp Oil
  • 1/4 tbsp Ghee
  • 1/4 tsp Cumin seeds
  • 1/4 nos bay leaf
  • 1/4 nos -inch Cinnamon
  • 1/2 nos Cloves
  • 1/2 nos Green cardamoms
  • As required ½ tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp coriander powder
  • As required ½ tsp garam masala
  • 1/2 cups Water
  • As required Salt
  • As required to taste
  • 1/4 tbsp Lemon juice

Directions: Kolambi Bhaat Recipe: A Spiced Prawn Rice From Maharashtra

  • STEP 1.Marinate the cleaned prawns with turmeric, chilli powder and a pinch of salt. Keep them aside for about 10 to 15 minutes so that they soak up the spices.
  • STEP 2.In a heavy-bottomed pan, heat oil and add cumin, bay leaf, cinnamon, cloves and cardamom to this. Let the spices bloom until you get their aroma.
  • STEP 3.Now, add chopped onion and green chillies to this and cook until the onion turns a bit golden. Add the ginger-garlic paste and sauté until the raw smell vanishes. Mix in the tomato and cook until they turn soft.
  • STEP 4.Add the grated coconut, coriander powder, turmeric, chilli powder and salt again. Cook the masala for a few minutes until it gets a thick consistency, and the oil begins to separate.
  • STEP 5.Add the marinated prawns to this and cook again for 2–3 minutes. Prawns get cooked quickly, so avoid cooking them for too long at this stage, or they will turn chewy.
  • STEP 6.Add the soaked, drained rice and gently mix it with the prawn masala. Pour in 2 cups of water, garam masala and adjust the salt if required. 
  • STEP 7.Cover the pan and cook on a low flame until the rice turns soft and the water is absorbed. Turn off the flame and keep it covered for 5 minutes.
  • STEP 8.Fluff the rice gently with a fork or spatula and finish with lemon juice and fresh chopped coriander. 
  • STEP 9.Serve hot with raita, sol kadhi and a simple salad.
Nutrition
value
322
calories per serving
11 g Fat14 g Protein41 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    14g
  • Carbs
    41g
  • Fiber
    3g

MacroNutrients

  • Carbs
    41g
  • Protein
    14g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    64mg
  • Iron
    2mg
  • Vitamin A
    318mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    135mg
  • Vitamin B9
    1186mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    166mg
  • Selenium
    10mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Slurrp Editorial