Kolimbi bhath

December 14, 2021

Kolimbi bhath

Kolimbi bhath (Maharashtrian prawns pulao):

Closeup view of my kolimbi bhath:

Kolimbi bhath is nothing but a prawns pulao made by the Maharashtrian/Marathi community. The traditional kolimbi bhath is popular in konkan-Malwan region of the Sindhudurg district in Maharashtra. Kolimbi means 'prawns' and bhath means 'rice' in marathi language.

Goan prawns pulao preparation differs from the kolimbi bhath with respect to addition of various spices and special addition of a spice mix-goda masala. In Goan prawns pulao we do not add goda masala.

If you choose to prepare the pure traditional kolimbi bath you need to add goda masala in your pulao. Goda masala has various blend of spices with inclusion of coconut and sesame seeds.

I was always inspired by this name 'kolimbi bhath' and so thought let's learn and try out their kind of pulao recipe. However I did not have goda masala with me so I replaced goda masala with mutton masala and biryani masala. To my surprise my kolimbi bhath turned too awesome in flavour and aroma. You may add garam masala instead of mutton masala. Each one's preparation differs. In terms of food,twists in the recipes, and intermingling of ingredients are always welcome. It's each one's choice. So if you have goda masala available with you then you may add instead of biryani masala and mutton masala.

Kolimbi bhath as I mentioned earlier is a preparation of Malwan area, so the pure traditional method of malwani kolambi bhath involves the addition of malwani masala instead of goda masala. Malwani masala is a special homemade masala made in the malwan region of Sindhudurg district of Maharashtra, which involves their special blend of certain spices.

So every region of Maharashtra state uses different blend of spice powders in their dishes. So you may use either goda masala, malwani masala, garam masala, mutton masala or biryani masala in your kolimbi bhath. The final aroma of your dish may differ as per your spices and spice powders added.

So let's start with the recipe.

Ingredients and method:

1 cup of small sized prawns cleaned. Apply 1 tsp salt and keep aside for 15 minutes.

Marination of prawns:

Then wash them once and marinate in 1 tsp each of ginger garlic paste, haldi powder, red chilli powder, half lemon juice.

Soak 4 cups of basmati rice in water for 1 hr.

Preparation of green paste:

Make a paste of 10 garlic cloves+half inch ginger+few coriander leaves and 5 green chillies with little water.

Drain the soaked rice on sieve.

Final preparation:

Heat a vessel, add 4-5 tbsp of oil, and one tsp of ghee. Add spices like 4 cloves, 2 cinnamon sticks, 2 green cardamom, 2 black cardamom, 2 star anise, and 2 bay leaves. Saute till nice aroma. Add 2 big fat onions finely chopped. Saute till slightly pink. Add finely chopped 5 garlic cloves. Then add finely chopped 2 tomatoes. Saute very well. Then add 1 tsp ginger garlic paste and the green paste. Saute well.

Then add spice powders - 1 tsp each of haldi powder, red chilli powder, coriander powder, jeera powder, garam masala or mutton masala, biryani masala. Saute well all the masalas. Add marinated prawns. Saute well. Close with lid and let prawns cook for a while.

Now add drained rice from sieve, saute very well. Add around 7 cups of water. Stir slowly. Add 2 tbsp full of salt ( add as per your taste but this much is enough, most of them get confused while adding salt in pulao, so I have mentioned here the exact quantity). Add remaining half lemon juice and 2 tbsp of ghee and mix. Sprinkle some more of garam or mutton masala and biryani masala and mix. Add few chopped coriander leaves. Let the rice cook on high flame now. Once it boils reduce flame to medium and close the lid and cook for 7-8 mins. Always remember basmati rice gets cooked in 7-8 mins. Open the lid, you will see almost water is dried up but your pulao looks watery. Now off the flame and keep it closed for another 15 -25minutes.

After 25 mins, you will see that your pulao has been perfectly set.