Spiced Prawn Rice/ Kolambi cha bhaat

If you've ever been in a room when whole spices are roasted over a slow flame, you will know just how intoxicating their fragrance is and just how rejuvenating it is to be there and absorb those scents. For those of you unfamiliar with the scent and its effect, it is a little bit like walking through a dense pine forest after the first rain.

This spiced Prawn rice has a melange of whole spices and a mixed spice powder (Garam Masala). Garam Masala is available at many Indian stores across the world. Some of them have red chilies added and some don't. Most Indian families make their own mix and some time in the near future, I am going to show you how to make your own mix. In the mean time, you can easily use what's available in stores because they are pretty good.

To make my grandmother's Kolambi cha bhaat, here's what you need -

Ingredients -

1 glass basmati rice (washed, then soaked in water for at least half an hour and then drained)
5 tablespoons yoghurt
1 teaspoons cumin powder
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1 teaspoon garam masala  (check to see if it has red chilies. If yes, then reduce the amount of chili powder or the rice will be pungent)
22 mid sized prawns/gambas shelled and de-veined
6 leaves of mint
2 sprigs of coriander leaves finely chopped. Use the stems too.
Salt to taste
1/2 teaspoon cumin powder
1 bay leaf dried
2 cloves
5 garlic cloves chopped finely
3 whole peppercorns
One green cardamon opened ( Make sure it is opened, so that it doesn't burst open when cooking)
Coriander leaves to garnish
1/2 teaspoon desiccated coconut to garnish
2 teaspoons Ghee/ Oil
2 big onions chopped
6 cashewnuts broken into pieces
2 glasses hot water

Marination -

In a glass bowl, add the yoghurt, cumin powder, garlic, coriander leaves, mint leaves, turmeric powder, red chili powder, garam masala powder and salt. Mix.

Add the prawns and mix so that the prawns are well coated.

Let the prawns marinate in this mix for 20 minutes.

Preparation -

Heat a big vessel over low heat.

Add the ghee/oil.

Add the bay leaf, peppercorns, cumin seeds, cardamon and cloves.

Stir fry on low for at least 8-10 minutes till the kitchen smells nice.

Add the onions and fry on low till the onions turn a nice brown shade.


Add the cashewnuts and fry them in for 10 minutes.

Add the rice and stir fry for 5 minutes. Make sure you do this gently so that you don't break the rice grains.

Add the marinated prawns along with all the juices.

Mix it well and then add the water.

Cover and let the rice cook for 18-20 minutes on low.

Take off heat and let it rest for 10 minutes.

Take off the cover, sprinkle the desiccated coconut and coriander leaves.

Serve with a raita (yoghurt salad) or on its own.

Note: Make sure you cook on low at all times. This prevents the whole spices from burning and  prevents the prawns from overcooking.