Saturday, April 23, 2011

Kolumbi Bhaat - Prawns Pulao




Kolumbi bhaat or prawns rice is really delicious. Just try it.

Kolumbi Bhaat
कोलंबी भात
Prawns & Rice
Ingredients
1 1/2 cup basmati, rinse and keep aside for 30 minutes
salt to taste
1/2 tsp tamarind paste

Marinate
1 1/2 cups shrimp/prawns
4 small potatoes, peeled & halved
2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp Malvani masala or chili powder

Roast one after the other using few drops of oil
2 green cardamoms
1 tbsp coriander seeds
3 cloves
5 - 7 black peppercorns
A small piece of cinnamon
3/4 cup sliced onion
1/4 cup dry coconut
1 tbsp poppy seeds

Tempering
1 tbsp oil
1/2 tsp shah jire
1/2 tsp turmeric powder
1 bay leaf
2 tbsp minced onion

Additional flavor (optional)
1/4 cup fresh coconut milk

Garnish
2 tbsp minced coriander leaves/cilantro
2 tbsp fresh coconut

Suggested accompaniment
lemon wedges

Method
1. Rinse basmati rice and set aside for at least 30 minutes.
2. Marinate shrimp or small prawns. Cover and refrigerate till ready to use.
3. In a heavy bottomed skillet, heat a few drops of oil. Roast one spice at a time and take out in a steel plate to cool down.
4. Fry sliced onion using more oil if needed till they are brown but not burnt. Take out to cool down.
5. Roast coconut till it is nicely browned. You do not need oil to roast the coconut. As coconut changes its shade, add poppy seeds and roast again.
6. Grind all the roasted ingredients along with tamarind paste. Do not add too much water for grinding.
7. Heat a heavy bottomed saucepan. Add oil for tempering. Add whole spices and turmeric powder. As they splutter, add minced onion. Fry till onion is soft.
8. Now add finely ground masala. Roast for 5-7 minutes.
9. Add marinated shrimp along with the marinade. Fry for 2 minutes.
10. Add rinsed basmati. Fry for 1 minute taking care not to break the grain.
11. Now add green peas, 2 1/2 cups water. Add salt. Bring to boil
12. As water starts boiling, switch the gas to medium low. Add another 1/2 cup of water now.
13. Cover and let it cook 7-9 minutes.
14. Switch the gas to the lowest. Add 1/4 cup coconut milk if using. Cook for another 7 minutes.
15. Switch off the gas. Fluff the rice with a fork.
16. Cover and set aside for 5 minutes before serving.
17. Garnish with coconut and cilantro.
18. Serve with lemon wedges on side.

Note -
1. If your blender container is made from plastic, make sure that the roasted spices have cooled off.
2. Use medium or small shrimp for this rice.

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