Kolambi Bhaat Recipe | Maharashtrian Prawns Pulao | कोळंबी भात बनाने का तारीक | Chef Sanjyot Keer

By Your Food Lab · 35 min

Ingredients

Instructions

1. Wash the basmati rice until the water runs clear, then soak it while you prepare the rest, for at least half an hour.
2. Grind all the green paste ingredients (green chillies, garlic, ginger, fresh coriander) into a fine paste with very little water.
3. Marinate the prawns with a pinch of salt, a pinch of turmeric, the juice of half a lemon and 1 tbsp of green paste. Refrigerate until the masala is ready.
4. Heat a flat-bottomed pot over high heat, add 2 tbsp oil and heat it.
5. Add 1 tsp cumin seeds, 1 star anise, 2 inch cinnamon, 1 bay leaf, 2 cloves, 4-5 black peppercorns, 2 green cardamom and 1 black cardamom. Stir and let them crackle for a few seconds.
6. Add the 2 sliced medium onions and cook over medium-high heat until golden brown.
7. Add the remaining green paste with a splash of hot water and cook for 1 minute.
8. Add the roughly chopped tomato with a pinch of salt and cook until soft, adding a splash of hot water if the masala gets too dry.
9. Lower the heat, add 1 tbsp Kashmiri red chilli powder, 1 tsp biryani masala and a splash of hot water. Stir, then cook on high heat until the oil separates.
10. Add the marinated prawns, a handful of chopped fresh coriander, a few chopped mint leaves and 2-3 kokum. Gently stir and cook on high heat for 2 minutes.
11. Drain the rice, add it to the pot and stir gently. Add 1 cup (225 ml) water and 1/2 cup (125 ml) coconut milk.
12. Taste and adjust the salt. Bring to a simmer over high heat, then cover with a lid, place a heavy weight on it, reduce to low and cook for 12 minutes.
13. Remove the lid. If liquid remains, cook it off over low heat without covering. Do not stir.
14. Switch off the heat, put the lid back on and rest for at least 20 minutes.
15. Gently stir with a spatula and serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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