Kolambi bhaat (Prawns rice)

Prawns or 'Kolambi' as they are called in Marathi, marinated in a few spices and cooked along with long grain Basmati rice. Popular in the coastal regions of Malvan or Konkan in Maharashtra. This easily forms a one-dish ,meal when served with curds or ' Sol-kadhi' a tangy drink made from extracts of 'kokam fruit and coconut milk'. Although there are variations in how this is prepared across households, each one tastes equally amazing. 

INGREDIENTS :

Med sized prawns (kolambi)  15 to 20 pcs.

Ginger garlic paste  2 tsp

Mint Chutney  (Click for recipe)   2 tsp

Salt to taste 

Juice of 1 lemon

Red chilli powder 

Chicken/mutton  masala/ Garam masala (I use store bought ones ).

Basmati rice  2 bowls 

hing powder  1/2 tsp

Turmeric powder  1/2 tsp.

Water for cooking rice 

Oil around 2 to 3 Tbsp.

METHOD :

1. Clean, de-shell and de-vein the prawns and keep aside.

2. Marinate the prawns using Ginger garlic paste, lemon juice, red chilli powder (To taste)

Mint chutney and salt. 

3. Keep covered and in the refrigerator for at least 30 mins.

4. Soak the basmati rice in water and keep aside for an hour prior to cooking . (This ensures that each grain gets cooked properly and grains separate from one another)

5. In a kadai or wok or thick bottomed pan, heat the oil, Once oil is hot, add the hing powder, turmeric powder and stir a bit,

6. Now add the marinated prawns and cook while stirring for a few mins.

7. On another burner, keep some water for boiling.

8. Now add the soaked rice (Without the water)

9. Add the salt to taste (Remember Prawns already have added salt while marination
) , Masala and mix well 

10. Now add the Boiling water almost double the quantity of the rice and mix well .

11. Bring to a boil so that bubbles are formed on top of the mixture.

12. Turn the heat to low and place an iron tawa or girdle on the burner in between the kadai /wok and the flame. This will prevent the rice from sticking to the bottom or getting burnt. Add more water if the mixture is drying up before rice is cooked. 

13. Keep covered and the flame on low. Cook until rice is cooked .Check occasionally if the rice  is  cooked . Do not stir much at this stage as the rice grains will break .


14. Turn off gas when rice is cooked. 

15. Prawns rice is ready , Garnish with some chopped coriander, onion, tomato slices and serve HOT with Vegetable Raita (Click for recipe) or Sol Kadhi (Click for recipe)