Kolambi Bhaat

Cuisines

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Recipe

Ingredients

1 cup	basmati rice
250 grams	prawns, cleaned and deveined
2 tablespoons	oil
1 teaspoon	mustard seeds
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
2 cups	water
—	salt to taste
2 tablespoons	fresh coriander leaves, 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.