Kolambi Bhaat

Cuisines

Best for

Recipe

Ingredients

	1 cup	Basmati rice
	250 grams	Prawn , cleaned and deveined
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 cup	Onion , finely chopped
	1 teaspoon	Ginger-garlic paste
	1 cup	Tomato , finely chopped
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Malvani masala
	1 cup	Coconut Milk , thick
	2 cups	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes. Drain and set aside.
2. 2 Heat oil in a heavy-bottomed pan over medium heat.
3. 3 Add mustard seeds and cumin seeds. Allow them to splutter.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
6. 6 Add chopped tomatoes and cook until they become soft and oil starts to separate.
7. 7 Mix in turmeric powder, red chili powder, and Malvani masala. Cook for a minute.
8. 8 Add the cleaned prawns to the pan and cook until they turn pink.
9. 9 Stir in the soaked rice and mix well with the masala.
10. 10 Pour in coconut milk and water. Add salt to taste.
11. 11 Bring the mixture to a boil, then reduce the heat to low.
12. 12 Cover the pan with a lid and let it simmer until the rice is cooked and the liquid is absorbed, about 15-20 minutes.
13. 13 Turn off the heat and let it rest for 5 minutes.
14. 14 Garnish with fresh coriander leaves before serving.