Kolambi Bhaath is a delectable prawn rice dish bursting with flavours.
A traditional preparation from the coastal belt of Maharashtra, this dish is reminiscent of a pulao, with its rich spices and aromatic appeal. In Marathi, Kolambi means prawns, and Bhaath means rice, hence the name Kolambi Bhaath.
This one-pot spicy and delicious meal is elevated by the use of coconut milk, adding a creamy richness that makes it irresistible. A beloved Konkani delight, it spells comfort for millions of Maharashtrians, and one bite will show you why.
A beloved Konkani delight, it spells comfort for millions of Maharashtrians, and one bite will show you why.
The flavours of fresh prawns and creamy coconut intertwine with each grain of this fragrant rice dish, creating a culinary experience that is nothing short of exceptional. If you’re a seafood lover, this recipe is an absolute must-try. Trust us, it’ll leave you hooked!
Kolambi Bhaath
Ingredients
For Marination:
- Medium-sized prawns: 250g, washed and deveined
- Turmeric powder: ¼ tsp
- Salt to taste
For Soaking Rice:
- Basmati long-grain rice: 1 cup
- Water (as required)
For Cooking:
- Oil: 2 tbsp
- Cinnamon stick: 2-inch
- Bay leaves: 2
- Green cardamoms: 3-4
- Peppercorns: 5-6
- A few curry leaves
- Green chillies: 2, chopped
- Onion: 1, sliced
- Tomato: 1, chopped
- Salt to taste
- Red chilli powder: 1 tsp
- Coriander powder: ½ tsp
- Turmeric powder: ¼ tsp
- Goda masala: 1 tbsp
- Soaked basmati long-grain rice: 1 cup
- Thin coconut milk: 2 cups
- Chopped coriander leaves: 1 tbsp
For Garnish:
- Chopped coriander leaves
Method:
- Marinating the Prawns
- Sprinkle turmeric and salt over the prawns and toss until evenly coated.
- Let them rest at room temperature for 30 minutes.
- Soaking the Rice
- Wash the rice 2–3 times and drain the water.
- Cover the rice with sufficient water and let it soak for 30 minutes.
- Cooking
- Heat oil in a pan and sauté the whole spices (cinnamon stick, bay leaves, cardamoms, and peppercorns) for a few seconds until aromatic.
- Add curry leaves and green chillies, sauté briefly.
- Add the sliced onion and cook until translucent.
- Stir in the chopped tomato and cook until it softens.
- Add salt, red chilli powder, coriander powder, turmeric powder, and goda masala. Mix well and cook for 4–5 minutes over medium heat.
- Add the marinated prawns and sauté for 1–2 minutes.
- Stir in the soaked rice and mix thoroughly.
- Add coconut milk and chopped coriander leaves, mixing well. Bring the mixture to a boil.
- Lower the flame and simmer for 7–8 minutes or until the rice absorbs most of the liquid.
- Remove the pan from the heat and place it on a heated griddle pan. Continue cooking on low flame for another 7–8 minutes.
- Serving
- Serve hot, garnished with fresh coriander leaves.
Watch this recipe here – Kolambi Bhaath
Ganesh Shedge began his culinary journey in 2012 when he worked as part of the food team for MasterChef India Season 1. Since then, he has achieved remarkable milestones as a chef, food stylist, entrepreneur, and culinary enthusiast. He is known for his expertise in traditional Indian recipes.
As the official Food Stylist at The Food Konnect, a company he co-founded with industry peers, Ganesh has showcased his exceptional flair for food presentation. His collaborations include working closely with renowned chefs such as Vikas Khanna, Kunal Kapur, Ranveer Brar, and Gary Mehigan, to name a few.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.