How to make Kolambi bhaat

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brown rice (ब्राउन राइस ), Prawns (approx 300–350g)

Cuisine : Maharashtrian

Course : Rice

Kolambi bhaat Recipe Card

Kolambi bhaat
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolambi bhaat Recipe

  • Brown rice 190 grams

  • Prawns (approx 300–350g) shelled and deveined 10 medium

  • Lemon juice 1 teaspoon

  • Salt 1 teaspoon

  • Fresh coriander leaves chopped 30 grams

  • Grated fresh coconut 2 tablespoons

  • Green chillies chopped 3

  • Ginger finely chopped 2.5cm piece

  • Garlic cloves finely chopped 4

  • Fresh mint leaves 12-15

  • Olive oil 3/4 tablespoon

  • Cinnamon stick 1 cm piece

  • Black cardamom pods split 3

  • Star anise 1

  • Cloves 3

  • Cumin seeds 1 teaspoon

  • Onion chopped 1 large

  • Low-fat coconut milk 1 1/2 tablespoons

Method

Step 1

Soak the brown rice in 500ml water for 2 hours. Drain and set aside.

Step 2

Marinate the prawns in the lemon juice and salt.

Step 3

Set aside 1 tablespoon each of the coriander and grated fresh coconut for the garnish. Grind the remaining coriander and coconut with the green chillies, ginger, garlic and mint to a fine paste.

Step 4

Heat the oil in a thick-bottomed handi and add the cinnamon stick, cardamom, star anise, cloves and cumin seeds. Sauté for 1 minute.

Step 5

Add the chopped onion and sauté for 3–4 minutes, or until it turns light golden brown in colour. Add the masala paste and stir-fry for a further 30 seconds.

Step 6

Add the soaked rice and stir gently for 1 minute. Stir in the coconut milk and 1 litre water. Bring to the boil, stirring once or twice, then cook on a medium heat until the water has almost disappeared – about 30–35 minutes.

Step 7

Add the prawns, reduce the heat and cook, covered, until the rice is tender.

Step 8

Remove the pan from the heat and serve garnished with the reserved coriander leaves and grated coconut.