Aromatic one-pot prawn and rice dish from the coastal kitchens of Maharashtra. Tender prawns are cooked with fragrant rice and a special blend of spices, creating a comforting and flavorful meal.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1.5 cups
529cal
28gprotein
72gcarbs
Ingredients
1.5 cup Basmati Rice (washed and soaked for 30 minutes)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Kolambi Bhaat, Cucumber Raita and Roasted Papad
Aromatic prawn rice with cool raita & crispy papad - a protein-packed, soul-satisfying homestyle dish!
This konkani dish is perfect for lunch. With 716.63 calories and 39.01g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Turmeric Powder
1.5 tsp Red Chili Powder
2 tsp Goda Masala (key for authentic flavor)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns
2 tsp Salt (or to taste)
3 cup Water (use hot water)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Rice and Marinate Prawns
Wash the basmati rice under running water until the water runs clear. Soak it in enough water for 30 minutes, then drain completely.
In a mixing bowl, combine the cleaned prawns with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp lemon juice, and 0.5 tsp salt. Mix well to coat the prawns evenly. Set aside to marinate for at least 15 minutes.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for about 30-40 seconds until they become fragrant.
Add the thinly sliced onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Masala Base
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy, and oil starts to separate from the masala.
Stir in the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 2 tsp goda masala. Cook for another minute.
4
Combine Prawns, Rice, and Water
Add the marinated prawns to the pot. Sauté for 2-3 minutes until they turn pink and are partially cooked. Avoid overcooking.
Add the fresh grated coconut and the drained rice. Gently fold everything together for 1 minute, being careful not to break the delicate rice grains.
Pour in 3 cups of hot water and add the remaining 1.5 tsp of salt. Stir gently to combine and bring the mixture to a rolling boil.
5
Cook the Bhaat (Rice)
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
6
Rest and Serve
Once cooked, turn off the heat and let the Kolambi Bhaat rest, covered and undisturbed, for 10 minutes. This step is crucial for fluffy, separate grains.
Gently fluff the rice with a fork. Garnish generously with chopped coriander leaves.
Serve hot with a side of cucumber raita, solkadhi, or a simple kachumber salad.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
