AuthorChandrima SarkarCooked with Rice and Prawns as main ingredients, Kolambi Bhaat is a spicy, delicious Maharashtrian one-pot meal.
Soak the washed rice in the water for 30 minutes
Pressure cook the rice with 531ml water for 2 whistles. When done, keep the cooked rice aside
Mix the fresh prawns with 1tsp salt and 1/2tsp turmeric powder, keep them aside
Heat oil in the nonstick kadai and saute the prawns for 2-3 minutes. Remove and keep them aside
Now in the remaining oil temper it with all the ingredients mentioned 'for tempering', and stir for a few seconds
Add the sliced onions, and saute until light brown in color
Next, add the ginger-garlic paste and green chilies, and saute for 4-5 seconds
Add chopped tomatoes, coriander powder, goda masala. and salt. Mix well and saute over medium heat until the masala starts leaving oil
Now add the cooked rice, prawns, peas, ghee, garam masala powder, and coconut milk, and mix them well. Cook uncovered over medium heat for 10 minutes.
Garnish with fresh coriander leaves. Remove from the heat. Keep it covered after the cooking to get a nice aroma when you are going to have it.
Serve hot with raita, and green chutney
Prestige PIC 3.1 V3 2000watts Induction Cooktop Prestige Durastone Hard Anodised 6 Layer Non-Stick Kadai with Glass Lid
Ingredients
Directions
Soak the washed rice in the water for 30 minutes
Pressure cook the rice with 531ml water for 2 whistles. When done, keep the cooked rice aside
Mix the fresh prawns with 1tsp salt and 1/2tsp turmeric powder, keep them aside
Heat oil in the nonstick kadai and saute the prawns for 2-3 minutes. Remove and keep them aside
Now in the remaining oil temper it with all the ingredients mentioned 'for tempering', and stir for a few seconds
Add the sliced onions, and saute until light brown in color
Next, add the ginger-garlic paste and green chilies, and saute for 4-5 seconds
Add chopped tomatoes, coriander powder, goda masala. and salt. Mix well and saute over medium heat until the masala starts leaving oil
Now add the cooked rice, prawns, peas, ghee, garam masala powder, and coconut milk, and mix them well. Cook uncovered over medium heat for 10 minutes.
Garnish with fresh coriander leaves. Remove from the heat. Keep it covered after the cooking to get a nice aroma when you are going to have it.
Serve hot with raita, and green chutney
