Cooked with Rice and Prawns as main ingredients Kolambi Bhaat is a spicy, delicious Maharashtrian one-pot meal. The dish has its roots in the Konkan region of the country.
Wash the rice 3-4 times under running water, drain, and keep aside.
Mix the fresh prawns with salt, turmeric powder, and lemon juice. Heat oil in a deep bottomed pan (nonstick preferably)and shallow fry the prawns for 2-3 minutes. Remove and keep aside.
Now in the remaining oil temper with all the ingredients mentioned 'for tempering' stir for a few seconds, add the chopped onions, sauté the onions until light brown in colour.
Next to add the ginger-garlic paste and sauté for 4-5 seconds. Add chopped tomatoes, green chilies, cumin powder, coriander powder, goda masala, and salt. With the help of spatula mash the tomatoes little bit. Saute over medium heat until the masala starts leaving oil.
Now add the washed rice, mix well, cover and cook for 3-4 minutes.
Add coconut milk, mix again, cover and cook for 5-6 minutes, stir in between. Add water, peas, ghee, mix well. Cook uncovered over low heat until the rice is done. Keep stirring several times so that it cooks uniformly and the rice doesn’t form lumps. Mix in prawns, sugar, and garam masala powder when the rice is almost cooked.
Garnish with fresh coriander leaves. Remove from the heat. Keep it covered after the cooking to get the nice aroma when you are going to have it.
Serve hot with raita, and green chutney.
During the cooking, if you feel the rice is drying up add some more water to moisten it.