Kolambi Bhaath (Maharashtrian Prawn Rice)
Kolambi Bhaath is a fragrant, flavorful rice dish from the coastal kitchens of Maharashtra. This dish, made with succulent prawns, aromatic spices, and cooked rice, offers a perfect blend of heat, tanginess, and rich flavors. Often served as a comforting lunch or dinner, it pairs beautifully with raita or a crisp salad for a wholesome meal. If you’re a fan of seafood, this recipe will surely become one of your favorites!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns (deveined & shelled) | 200 grams |
| Rice (cooked) | 2 cups |
| Tomatoes (finely chopped) | 3 |
| Onion (finely chopped) | 1 |
| Garlic (cloves) | 5 to 6 |
| Ginger (1-inch piece) | 1 |
| Green Chilies | 3 to 4 |
| Curry Leaves | 1 sprig |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Bay Leaves (Tej Patta) | 2 |
| Sugar (pinch) | 1 |
| Maharashtrian Goda Masala | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | As required |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Lunch
Diet: Non-Vegetarian
Instructions:
-
Heat Oil & Temper Spices:
Start by heating sunflower oil in a heavy-bottomed wok or kadhai over medium heat. Once the oil is hot, add the hing (asafoetida) and let it sizzle for a few seconds. Then, add cumin seeds (jeera) and sauté them until golden brown. -
Add Whole Spices:
Add the dry whole spices—cloves, cinnamon stick, cardamom pods, and bay leaves—into the wok. Sauté them for about 1-2 minutes, allowing their fragrance to fill the air. -
Sauté Aromatics:
Add the finely chopped onions, curry leaves, garlic, and ginger to the wok. Stir-fry everything until the onions turn translucent and soft. -
Cook the Tomatoes:
Next, add the chopped tomatoes. Continue to cook, stirring occasionally, until the tomatoes soften, break down, and release their oil. -
Spice it Up:
Sprinkle in the turmeric powder (haldi) and Kashmiri red chili powder, stirring them into the mixture. Cook the spices for another minute, allowing them to coat the tomatoes and onions. -
Cook the Prawns:
Now, add the prawns to the wok. Stir them gently, ensuring they are coated with the spice mixture. Cook the prawns for about 3-4 minutes, or until they turn pink and are cooked through. -
Mix with Rice:
Once the prawns are cooked, add the boiled rice to the wok. Gently mix the rice with the prawn mixture, ensuring that the rice is evenly coated with the spices and prawns. Be careful not to break the rice grains. -
Garnish & Serve:
Garnish the Kolambi Bhaath with fresh coriander leaves to add a pop of color and freshness. Serve hot.
Serving Suggestions:
Kolambi Bhaath can be served with a variety of cooling accompaniments. For a perfect meal, pair it with Burani Raita, Tomato Onion Cucumber Raita, or any other raita of your choice. You can also enjoy it with a simple green salad or crispy papad for an added crunch.
Pro Tips:
- For extra flavor, you can use ghee instead of sunflower oil.
- If you like your rice spicier, add extra green chilies while sautéing the onions and garlic.
- For a more intense flavor, allow the Kolambi Bhaath to rest for 10 minutes after mixing the rice, so the spices have time to meld with the rice.
This Kolambi Bhaath is a celebration of coastal flavors, with the perfect combination of prawns, spices, and rice. It’s sure to become a favorite in your recipe collection, providing a delicious taste of Maharashtra right in your own kitchen!
