Kolambi Bhaath (Maharashtrian Prawn Rice) Recipe
Kolambi Bhaath is a delightful Maharashtrian rice dish that features succulent prawns cooked with aromatic spices, offering an irresistibly savory flavor. This easy-to-make recipe, resembling the ever-popular tomato rice but with a delicious twist of prawns, is perfect for a wholesome lunch or dinner. In this dish, rice is combined with prawns stir-fried with onions, tomatoes, and traditional Maharashtrian spices, creating a satisfying meal that’s both simple and flavorful.
Cuisine: Maharashtrian
Course: Lunch
Diet: Non-Vegetarian
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 Chillies | 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 piece |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Bay Leaves (Tej Patta) | 2 |
| Sugar | Pinch |
| Maharashtrian Goda Masala | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Oil | As required |
Preparation Time
20 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Tempering:
In a heavy-bottomed wok or kadhai, heat some oil over medium heat. Once the oil is hot, add a pinch of asafoetida (hing). Let it sizzle for a moment to release its aroma.
Next, add cumin seeds (jeera) and sauté until they turn golden brown, filling your kitchen with a delightful fragrance. -
Add Whole Spices:
Now, add the cloves (laung), cardamom pods (elaichi), cinnamon stick (dalchini), and bay leaves (tej patta) to the wok. Fry the spices for a couple of minutes until they release their fragrant oils. -
Sauté Onions, Garlic, and Ginger:
Add the finely chopped onion, garlic cloves, and ginger to the wok. Sauté them together until the onions turn translucent and soft, absorbing the aromas of the spices. -
Cook Tomatoes:
Add the finely chopped tomatoes to the mixture and fry them until they turn mushy and the oil starts to separate from the tomato mixture. -
Spice It Up:
Stir in the turmeric powder (haldi), Kashmiri red chilli powder, and salt. Mix well to combine all the ingredients and create a rich, flavorful base. -
Cook Prawns:
Now, add the prawns to the wok. Stir-fry them for about 3 to 4 minutes until the prawns turn pink and are cooked through. Be careful not to overcook them, as prawns can become rubbery when cooked too long. -
Mix with Rice:
Add the cooked rice to the wok, gently mixing it with the prawn and spice mixture. Be careful while stirring to avoid mashing the rice, ensuring that the prawns and spices are evenly distributed. -
Final Touch:
Sprinkle Maharashtrian Goda Masala and a pinch of sugar over the rice to enhance the flavors. Stir again and allow everything to heat through for a few more minutes. -
Serve and Garnish:
Once the Kolambi Bhaath is ready, transfer it to a serving dish. Garnish with fresh coriander leaves for a pop of color and freshness.
Serving Suggestions
Kolambi Bhaath pairs wonderfully with Burani Raita, Tomato Onion Cucumber Raita, or any other raita of your choice. It makes for an ideal weekday lunch or dinner, bringing together the rich flavors of Maharashtrian cuisine in a single, easy-to-make dish.
This Kolambi Bhaath is a perfect way to indulge in a flavorful Maharashtrian seafood rice dish that combines the richness of spices with the delicate sweetness of prawns. Whether you’re serving it for a special occasion or a cozy weeknight meal, this dish promises a satisfying and unforgettable dining experience.
