Kolambi bhaat Prawn rice with orange raita

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 12 to 16 - medium sized prawns
  • 1.5 cups - Basmati rice
  • 1/2 cup - grated fresh coconut
  • 3 tbsp - homemade mint-coriander chutney
  • 3 to 4 - cloves
  • 1 - cinnamon stick
  • 1 - black cardamom/badi elaichi
  • 2 - Bay leaves
  • 1 tbsp - lemon juice
  • 2.5 cups - warm water
  • 1/2 cup - 100% fat free Half 'n' Half (can substitute with thick coconut milk )
  • Salt to taste
  • Oil as required
  • Ingredients for green Chutney:
  • 1/2 cup - mint leaves
  • 1.5 cup - coriander leaves
  • A handful of roasted groundnuts
  • 1/2 tsp - cumin seeds, roasted
  • 2 pieces - ginger, sliced
  • 1 - medium sized red onion, chopped
  • 2 - green chillies
  • Juice of half a lemon
  • Salt to taste
  • 1 tbsp - oil
  • Ingredients for Orange Raita:
  • 2 - oranges, sliced into cubes
  • 1 cup - curd
  • salt and pepper to taste
  • A pinch of chaat masala, optional

How to Make Kolambi bhaat Prawn rice with orange raita

  • Soak rice in cold water for at least half an hour, drain water and keep aside.
  • De-shell and de-vein the prawns; retain the tails as it adds more flavour to the dish.
  • Marinate the prawns in a pinch of salt and a tbsp of lemon juice.
  • Add all the ingredients for the chutney in a blender and make a coarse paste.
  • Take 3 tbsp of this chutney and keep the rest for later use.
  • In the blender, add half a cup of grated fresh coconut, 3 large tbsp of the chutney, and blend to a fine paste adding a little water.
  • Heat a tbsp of oil in the pan, add the bay leaves, cloves, cinnamon and cardamom.
  • When you get a nice aroma of the spices, add the masala and fry for 2 to 3 minutes by stirring constantly.
  • Add the prawns, mix well and cook for a minute or so .
  • Add the soaked rice with 2.5 cups of lukewarm water and 1/2 cup of 100% fat free half 'n' half/heavy coconut milk.
  • Add salt if required (since the chutney already has salt in it), and stir gently.
  • Once it comes to a boil, cover and cook for 7 to 8 minutes on medium-high heat .
  • Note: Use twice the amount of water as the amount of rice.
  • After 7 to 8 minutes of boiling on medium high heat, the amount of water will reduce.
  • Keep the rice on "Dum" on the lowest heat settings for 22 to 25 minutes.
  • To keep the pan air-tight, cover with a sheet of aluminium foil and close with lid.
  • Serve hot with Raita or any side dish of your choice.
  • Recipe Courtesy: http://www.onlyfishrecipes.com/