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
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
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
2 tbsp ghee
1 petal star anise
2 black peppercorns
1 1″ cinnamon stick
1 black cardamom
pinch of asafoetida
|1||Clean prawns and put all the ingredients listed under marination and set aside for minimum 10 min.|
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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.|
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water,garam masala powder and salt and put the lid on.
|10||Let the rice cook for 1 whistle and let it cool down.|
- 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.
- The second mistake being substituting ghee with oil. Makes a huge difference in the taste.
- 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.