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
For more recipes related to Kolambi bhaat checkout Brown Rice Vegetable Pilaf , Hara Masala Brown Rice Pulao, Brown Rice Biryani With Chutney Chicken, Brown Basmati Pulao . You can also find more Rice recipes like Cajun Rice With Beans Mopillah Biryani Ginger Imli Chutney Pulao Achaari Khichdi
Kolambi bhaat Recipe Card
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.
Nutrition Info
Calories : 986 Kcal
Carbohydrates : 167.1 gm
Protein : 38.3 gm
Fat : 18.3 gm
Other : Niacin- 13.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
