A rice preparation from the west of India, ‘Kolambi Bhaat’ is similar to pulao where the spices are mixed with prawns and the rice is added at a later stage. Rice within the maharashtrian communities is known as ‘bhaat’ or even ‘tandul’ meaning grain of rice. There is such massive variety of rice dishes across regions of India and most are based around communities, cultures as well as seasonal ingredients through the year. White rice has been a staple ingredient in most regions of India more so in the summer months when temperatures are soaring.
As much as biryanis are a popular part of India cuisine, pulaos are largely quicker to make in busy households, with communities having their unique version of it. This ‘bhaat’/ rice preparation is similar to a family recipe I used to eat when I was younger. My mother would make her own spice blend with poppy seeds, black cardamom and red chillies. My recipe below is a slightly different version of it. Being seafood lovers nothing made a meal better than ‘Kolambi Bhaat’ with fresh prawns and ground spices. Unlike a prawn curry where I would always look to use large prawns, in rice dishes it would be easier to have the smaller varieties as they absorb the spices whilst clinging to the rice grains.
For most Biryanis and pulao dishes I use basmati rice. I find its aromatic fragrance is perfect in Indian dishes with longer separated grains.
The masala base here is made with powdered spices and goda masala which is a blend of cinnamon, cardamom, cloves, bay leaves, cassia and coconut all roasted until nutty and light brown. Then ground to a powder. A lot of Asian stores now stock a ready variety which is easy to use. If of course you can’t get hold of it feel free to swap it with regular garam masala. In terms of quantities make sure to alter the garam masala based on how spicy the powder is. The flavour and taste will be marginally different but you will still get a delicious end result to this rice dish.
