Kolambi Bhaat Recipe (Maharashtrian Prawn Rice)
A non-veg Maharashtrian Recipes recipe with prawns - deveined & shelled, rice - cooked, tomatoes - finely chopped. Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
11 steps- 1
To begin making the Kolambi Bhaath, In a heavy bottom wok/kadhai, heat oil and add hing to it till it sizzles
- 2
Next, add jeera and sauté till golden brown
- 3
Add all the dry masalas including cloves, cardamom, cinnamon and bay leaves
to 6 cloves garlic(5)sprig curry leaves(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(2)bay leaves (tej patta)(2)maharashtrian goda masala(1 teaspoon) - 4
Fry till they are fragrant
- 5
Add onion, curry leaves, garlic and ginger and sauté further till the onions turn translucent
onion - finely chopped(1)to 6 cloves garlic(5)inch ginger(1)sprig curry leaves(1)bay leaves (tej patta)(2) - 6
Add tomatoes and fry till they are mushy and oil separates
tomatoes - finely chopped(3) - 7
Add turmeric powder, chilli powder and then add the prawns
prawns - deveined & shelled(200 grams)kashmiri red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 8
Fry for about 3 to 4 minutes till the prawns are cooked
prawns - deveined & shelled(200 grams)rice - cooked(2 cups) - 9
Mix it with boiled rice delicately
rice - cooked(2 cups) - 10
Serve hot garnished with fresh coriander leaves
sprig curry leaves(1)bay leaves (tej patta)(2) - 11
Serve Kolambi Bhaath with Burani Raita, Tomato Onion Cucumber Raita or any other Raita of your choice for a perfect weekday lunch or dinner
onion - finely chopped(1)
Rate this recipe
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Kolambi Bhaat Recipe (Maharashtrian Prawn Rice)
A non-veg Maharashtrian Recipes recipe with prawns - deveined & shelled, rice - cooked, tomatoes - finely chopped. Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
11 steps- 1
To begin making the Kolambi Bhaath, In a heavy bottom wok/kadhai, heat oil and add hing to it till it sizzles
- 2
Next, add jeera and sauté till golden brown
- 3
Add all the dry masalas including cloves, cardamom, cinnamon and bay leaves
to 6 cloves garlic(5)sprig curry leaves(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(2)bay leaves (tej patta)(2)maharashtrian goda masala(1 teaspoon) - 4
Fry till they are fragrant
- 5
Add onion, curry leaves, garlic and ginger and sauté further till the onions turn translucent
onion - finely chopped(1)to 6 cloves garlic(5)inch ginger(1)sprig curry leaves(1)bay leaves (tej patta)(2) - 6
Add tomatoes and fry till they are mushy and oil separates
tomatoes - finely chopped(3) - 7
Add turmeric powder, chilli powder and then add the prawns
prawns - deveined & shelled(200 grams)kashmiri red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon) - 8
Fry for about 3 to 4 minutes till the prawns are cooked
prawns - deveined & shelled(200 grams)rice - cooked(2 cups) - 9
Mix it with boiled rice delicately
rice - cooked(2 cups) - 10
Serve hot garnished with fresh coriander leaves
sprig curry leaves(1)bay leaves (tej patta)(2) - 11
Serve Kolambi Bhaath with Burani Raita, Tomato Onion Cucumber Raita or any other Raita of your choice for a perfect weekday lunch or dinner
onion - finely chopped(1)
Rate this recipe
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