Kolambi bhaat is a popular Maharashtrian dish prepared with prawns, rice and spices. To give it a Goan touch, I have flavoured the dish with Goan sambhar powder. This powder is an aromatic blend of spices, unique and convenient. It comes in handy to make a quick dish simultaneously, acts as an enhancer. Though prawns add their own taste to the rice, addition of prawn stock elevates it further. Coconut milk can be substituted for the stock, but I prefer the latter for this pulao. Fragrant, delicious with a mild spicy kick, nutritious, satisfying and a meal by itself. Perfect for either a special occasion, party, Sunday lunch or dinner.
Ensure to use fresh prawns, they should smell like the ocean and not fishy. The head still attached, firm to the touch and translucent in appearance. Prawns have a delicate sweet flavour, versatile and a great addition to any dish. A good source of protein, vitamins and minerals, they are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Ensure to use fresh prawns, they should smell like the ocean and not fishy. The head still attached, firm to the touch and translucent in appearance. Prawns have a delicate sweet flavour, versatile and a great addition to any dish. A good source of protein, vitamins and minerals, they are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Goan Style Kolambi Bhaat (Spicy Prawn Pulao or Rice)
(Serves 6 or 8)
Ingredients:
2 cups basmati rice
1/2 kg large prawns
1 and 1/2 large onions (chopped, around 3 cups)
2 green chillies (sliced)
1 large tomato (chopped)
1 spoonful of chopped garlic
1-inch piece of ginger (grated)
green paste (as indicated below)
1 teaspoon cumin seeds
1/8 + 1/8 teaspoons turmeric powder
1 heaped spoonful of Goan Sambhar Powder
2 bay leaves
10 peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inches each)
2 bouillon cubes (10 g each)
1/4 cup vegetable oil
salt
Green Paste (blend all ingredients to a fine paste with very little water)
Ingredients:
1/2 cup coriander leaves with tender stalks
2 long green chillies
4 large cloves of garlic
1/2-inch ginger
Prawn stock
Ingredients:
1 onion (chopped)
1 celery stalk (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
4 cups water
Method:
Wash and soak rice in water for 30 minutes.
Clean and shell prawns leaving the last segment with the tail. Reserve heads and shells for stock. Devein the prawns, season with salt and 1/8 teaspoon turmeric powder. Set aside.
In a pan, add the reserved prawn shells with 4 cups of water, onion, bay leaf, carrot and celery stalk. Bring to a boil and then simmer for 30 minutes. Strain stock and keep aside.
In a large wide bottomed pan, heat the oil and add cumin seeds. Then, add bay leaves, peppercorns, cloves, cardamoms and cinnamon sticks. Stir in the onions and sauté until golden brown. Mix in the garlic and ginger. Fry for a while and then, incorporate the tomato and green chillies. Once the tomato is soft and pulpy, cook the green paste well along with the balance 1/8 teaspoon of turmeric powder, Goan sambhar powder and bouillon cubes. Crush the cubes well once soft with the heat.
Add 3 and 1/2 cups of the prawn stock. Stir, cover pan and let the stock come to a nice boil.
Drain rice and keep it ready. When the stock comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the stock is absorbed, add the prawns and gently mix them with the rice. Put the lid back on and let the rice continue to cook.
After few minutes, you will see holes in the rice with little liquid left at the bottom of the pan. At this time, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve hot.
Note:
(Serves 6 or 8)
Ingredients:
2 cups basmati rice
1/2 kg large prawns
1 and 1/2 large onions (chopped, around 3 cups)
2 green chillies (sliced)
1 large tomato (chopped)
1 spoonful of chopped garlic
1-inch piece of ginger (grated)
green paste (as indicated below)
1 teaspoon cumin seeds
1/8 + 1/8 teaspoons turmeric powder
1 heaped spoonful of Goan Sambhar Powder
2 bay leaves
10 peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inches each)
2 bouillon cubes (10 g each)
1/4 cup vegetable oil
salt
Green Paste (blend all ingredients to a fine paste with very little water)
Ingredients:
1/2 cup coriander leaves with tender stalks
2 long green chillies
4 large cloves of garlic
1/2-inch ginger
Prawn stock
Ingredients:
1 onion (chopped)
1 celery stalk (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
4 cups water
Method:
Wash and soak rice in water for 30 minutes.
Clean and shell prawns leaving the last segment with the tail. Reserve heads and shells for stock. Devein the prawns, season with salt and 1/8 teaspoon turmeric powder. Set aside.
In a pan, add the reserved prawn shells with 4 cups of water, onion, bay leaf, carrot and celery stalk. Bring to a boil and then simmer for 30 minutes. Strain stock and keep aside.
In a large wide bottomed pan, heat the oil and add cumin seeds. Then, add bay leaves, peppercorns, cloves, cardamoms and cinnamon sticks. Stir in the onions and sauté until golden brown. Mix in the garlic and ginger. Fry for a while and then, incorporate the tomato and green chillies. Once the tomato is soft and pulpy, cook the green paste well along with the balance 1/8 teaspoon of turmeric powder, Goan sambhar powder and bouillon cubes. Crush the cubes well once soft with the heat.
Add 3 and 1/2 cups of the prawn stock. Stir, cover pan and let the stock come to a nice boil.
Drain rice and keep it ready. When the stock comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the stock is absorbed, add the prawns and gently mix them with the rice. Put the lid back on and let the rice continue to cook.
After few minutes, you will see holes in the rice with little liquid left at the bottom of the pan. At this time, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve hot.
Note:
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water or stock. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup.
- India Gate basmati rice was used for making this prawn pulao.
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
- Recipe for Goan Sambhar Powder, click here.
- No extra salt added to the rice, perfectly flavoured with the bouillon cubes and prawns seasoned with salt.
