How to make Kolambi Bhaat in Coconut Milk -

Prawns cooked with rice in coconut milk.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium Prawns (मध्यम आकार के प्रॉन्स), Basmati Rice (बासमती चावल)

Cuisine : Maharashtrian

Course : Rice

Kolambi Bhaat in Coconut Milk

Kolambi Bhaat in Coconut Milk Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolambi Bhaat in Coconut Milk Recipe

  • Medium Prawns cleaned and deveined 1 cup

  • Basmati Rice soaked 2 cups

  • Coconut milk 1 cup

  • Oil 2 tablespoons

  • Bay leaf 1

  • Cloves 3-4

  • Black peppercorns 8-10

  • Cinnamon 1 inch

  • Blade mace 1

  • Ginger-garlic-green chilli paste 1 tablespoon

  • Onion chopped 1 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 3 teaspoons

  • Tomato chopped 1 medium

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oil in a non-stick wok, add bay leaf, cloves, peppercorns, cinnamon and mace and sauté till fragrant.

Step 2

Add ginger-garlic-green chilli paste, mix and sauté for one minute. Add onion and sauté till it turns translucent.

Step 3

Take prawns in a bowl, add salt, turmeric powder and red chilli powder, mix well and set aside.

Step 4

Add tomato to the wok, mix and sauté until it turns soft. Drain rice and add, mix well and cook on high heat for a minute.

Step 5

Add marinated prawns and mix well. Add coconut milk and mix again.

Step 6

Add two and a half cups of warm water, mix and add salt. Mix well, cover and cook till all the water evaporates and rice gets cooked.

Step 7

Garnish with coriander leaves and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.