How to make Kolambi Bhaat
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Basmati Rice (बासमती चावल), Prawns (प्रॉन/कोलम्बी/झींगा)
Cuisine : Maharashtrian
Course : Rice
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For more recipes related to Kolambi Bhaat checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Moong Khichdi Risotto Hyderabadi Dum Gosht Biryani-SK Khazana Popeye Pulao Kaju Aur Moti Pulao
Kolambi Bhaat Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kolambi Bhaat Recipe
Basmati Rice 12-16
Prawns soaked 1 1/2 cups
Fresh coriander leaves 1/2 cup
Fresh mint leaves 15-18
Garlic 5-6 cloves
Ginger 1 inch piece
Green chillies 3
Scraped coconut 1/2 cup + for garnishing
Oil 3 tablespoons
Cinnamon 1 inch stick
Black cardamoms 2-3
Star anise 1
Cloves 4
Cumin seeds 1 teaspoon
Onions finely chopped 2 medium
Lemon 1
Salt to taste
Coconut milk 2-3 tablespoons
Method
Step 1
Grind together coriander leaves, mint leaves, garlic, ginger, green chillies and ½ cup coconut with a little water to a smooth paste.
Step 2
Heat oil in a non-stick pan, add cinnamon, black cardamoms, star anise, cloves, cumin seeds and onions and sauté till onions turn a light brown.
Step 3
Marinate the prawns with juice of ½ lemon and salt. Add ground paste to the pan. Mix well and add prawns. Mix well so that the masala coats the prawns.
Step 4
Add rice and t3 cups water. Mix well and add salt. Mix again and squeeze the juice of the remaining ½ lemon half. Add coconut milk and mix again. Cover and cook till the rice is done.
Step 5
Switch off heat and let it stand for a few minutes before serving. Garnish with a little coconut and serve hot.
Nutrition Info
Calories : 1761 Kcal
Carbohydrates : 48.8 gm
Protein : 192.9 gm
Fat : 87.1 gm
Other : Niacin-12
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
