Kolambi Bhaat Parcels Prawns Pulao Prawns Rice Sanjeev Kapoor Khazana

Prawn pulao Maharashtrian style. Try this quick and easy pulao recipe, a perfect balance of spice and flavours.

KOLAMBI BHAAT PARCELS

Ingredients

1 tbsps oil
1 tbsps coriander seeds
10-12 black peppercorns
4-5 cloves
1 tsp white sesame seeds
1 tsp poppy seeds (khas khas)
1-2 dried red chillies
cup grated dried coconut
2-3 dried kokum petals
2 medium onions, thinly sliced
1 cups amba mohar rice, washed, soaked for 20 minutes and drained
2 cups small prawns (kolambi), peeled, washed, cleaned and deveined
2 tbsps chopped fresh coriander leaves
Salt to taste
8 roasted banana leaves rectangles, 6 x 4 inches each

Method

1. Heat 1 tbsp oil in a kadai. Add coriander seeds, black peppercorns, cloves, white sesame seeds, poppy seeds, break the red chillies and add into the kadai and roast till fragrant. Add the dried coconut and continue to roast till golden brown. Add kokum petals and mix well. Cook for 1 minute. Transfer on a plate and allow to cool completely.
2. Heat tbsp oil in the same kadai. Add the onions and saut till golden brown. Transfer on the same plate and allow to cool completely.
3. Transfer the roasted spices in a grinder jar and grind to a coarse paste. Add cup water and continue to grind to a thick fine paste.
4. Take rice in a large bowl, add the prawns, coriander leaves, salt and the ground paste and mix well.
5. Take 2 banana rectangles, place a portion of the rice mixture, fold the sides and tie a thread around it to make parcels.
6. Heat sufficient water in a steamer. Arrange the parcels in the steamer basket, cover and steam for 20-25 minutes.
7. Remove the parcels and place them on a serving plate, cut the thread, open the parcel and serve hot.

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