Kolambi Bhaat with Sol Kadhi

Instructions

1. 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. 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. 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. 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. 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. 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.