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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.
For 4 servings
Prepare Rice and Marinate Prawns
Sauté Aromatics and Onions
Cook the Masala Base
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.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 730.42 calories per serving with 35.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine Prawns, Rice, and Water
Cook the Bhaat (Rice)
Rest and Serve
Replace prawns with an equal amount of paneer cubes, mushrooms, or a mix of vegetables like carrots, peas, and beans. Add them at the same stage as the prawns.
Increase the number of green chilies or add a pinch of black pepper powder along with the goda masala for extra heat.
Fry a handful of cashews in ghee until golden and add them as a garnish for a crunchy texture and richer taste.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides beneficial omega-3 fatty acids from the prawns, which are known to support heart health and reduce inflammation.
The carbohydrates from basmati rice offer a steady source of energy to fuel your body and brain throughout the day.
Spices like turmeric, cloves, and cinnamon used in the masala have natural anti-inflammatory and antioxidant properties that support overall wellness.
Goda Masala is a unique Maharashtrian spice blend with a sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower. It's key to the authentic taste. If you can't find it, you can use a good quality garam masala as a substitute, but the flavor profile will be different.
Yes, you can use frozen prawns. Make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture for the best results.
Mushy rice is usually due to an incorrect rice-to-water ratio or overcooking. Ensure you use a 1:2 ratio of soaked rice to water (1.5 cups rice to 3 cups water). Also, do not stir the rice too much after adding water, and let it rest undisturbed for 10 minutes after cooking.
Kolambi Bhaat can be part of a balanced diet. Prawns are an excellent source of lean protein and omega-3 fatty acids. The dish provides carbohydrates for energy from rice. To make it healthier, you can use brown rice and control the amount of ghee used.
One serving of this Kolambi Bhaat (approximately 1.5 cups or 450g) contains around 540-560 calories, depending on the size of the prawns and the amount of ghee used.
Store leftover Kolambi Bhaat in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or gently heat in a pan on the stovetop until warmed through.
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