Oct 172010
 

The list of ingredients looks overwhelming the recipe is quick and simple.
My husband’s favourite kolambi bhat…each time that I tried replicating my MIL’s recipe each time it turned out ok ok but not that “ma ke haat ka khana wali “taste. This time while my MIL was visiting us I saw this delight being cooked in front of me

Ingredients
1/2 cup deveined prawns
1 1/2 cups basmati rice
2 1/2 cups water
1/2 cup chopped onion
salt as per taste
Spices
1 tsp ginger garlic paste
1 tsp Cumin-Coriander powder
1 tsp red chilli powder
1/2 tsp garam masala powder
Marination for prawns
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp lemon juice
Tempering
2 tbsp ghee
1 petal star anise
2 black peppercorns
1 1″ cinnamon stick
2 cloves
1 black cardamom
pinch of asafoetida

Directions

1 Clean prawns and put all the ingredients listed under marination and set aside for minimum 10 min.
2 Wash rice till water runs clear and soak it in water for minimum 10min.
3 Heat pressure pan and add ghee, once the ghee is hot add all the ingredients listed under tempering, add onion.
4 Saute onion on medium heat for 5 min.
5 Add ginger garlic paste.Saute for a min.
6 Add cumin coriander powder and red chili powder and saute for a min.
7 Add prawns and saute for 2 min .
8 Drain water from the rice and add soaked rice and saute for min.
9 Add water,garam masala powder and salt and put the lid on.
10 Let the rice cook for 1 whistle and let it cool down.

Note

  1.  It is important that only one petal of star anise be added. I realised the first mistake I did was adding the entire flower. Star anise has a strong fennel like flavour and it can be very overpowering.
  2. The second mistake being substituting ghee with oil. Makes a huge difference in the taste.
  3. Also for the rice grains to remain separate brief roasting is important also is important reducing the quantity of water from double the quantity of rice to a little less than that.