Kolambichi Khichdi / Prawns Pulao with Coconut Milk

Kolambichi Khichdi / Prawns Pulao with Coconut Milk

By NamakShamak
  • Serves: 5 - 6
  • Prep Time: 20 Minute
  • Cooking: 20 Minute
  • Calories:




This week just buzzed by!!!!!! Had a super duper hectic week with my kiddos projects and skits. Hope to have a relaxing weekend. Just want to chill and have garma garam adrak chai and pakodas…… and chill at home watching the rains. But my duties as a mom never ends. So have to cook a meal for my son! But something simple and fast ,so that my motive to chill and relax at home is also fulfilled. A simple prawn rice would do just that.Especially since I already have Prawns washed and cleaned in my freezer!

Ingredients

Directions

  1. Marinate the prawns with ginger garlic paste, haldi, salt, red chilli powder, dhania powder, jeera powder, pepper powder and juice of one lemon.
  2. Heat Oil in a heavy bottomed kadhai. Put in the whole garam masala and fry till it gives a nice aroma. Add the finely chopped onions and saute. Now add the marinated prawns and cook for 2 to 3 mins.
  3. Wash and drain the rice. Add the rice to the prawns and mix. Now pour in the coconut milk and add the salt. Pour in approx. 1 cup of water and cook covered on low heat till all the water evaporates.
  4. If you feel the rice is undercooked pour some water on the lid and cook for few more mins. The amount of water required depends on the quality and type of the rice. Garnish with chopped coriander leaves.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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