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Kolamhi Bhat

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For marinating shrimp
  Shrimp 1 Cup (16 tbs), cleaned, deveined
  Turmeric powder 1⁄2 Teaspoon
  Garlic 1 Teaspoon, minced
  Salt 1⁄2 Teaspoon (to taste)
  Asafoetida 1 Pinch
  Red chili powder 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
For the rice
  Vegetable oil 3 Tablespoon
  Cumin seeds 1 Teaspoon
  Black cardamom 1
  Cinnamon stick 1
  Whole cloves 3
  Black peppercorns 5
  Bay leaves 2
  Onion 1 Cup (16 tbs), chopped finely
  Ginger garlic paste 1 Teaspoon
  Tomatoes 1 Cup (16 tbs), chopped finely
  Green chilli 1 Medium, sliced lengthwise
  Coriander powder 1 Teaspoon
  Cumin powder 1⁄2 Teaspoon
  Garam masala 1 Teaspoon
  Koda masala 1 Teaspoon (Optional)
  Red chilli powder 1 Teaspoon
  Basmati rice 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Salt To Taste

1. In a bowl, put the shrimp and add turmeric, chilli powder, asafoetida, garlic, salt and lemon juice. Mix with a spoon to coat all the shrimp well with the spices.
2. Cover the bowl and let it marinate for 1 hour.

3. In a large pot, heat oil. Add cumin and let it begin to splutter.
4. Put cinnamon, black cardamom, cloves, bay leaves and peppercorns. Stir and heat till they begin to brown.
5. Add the onions and sauté them till it turns golden for around 5 minutes. Add ginger garlic paste and continue to sauté for another 3 minutes.
6. Put the tomatoes, stir, cover and allow to cook for around 5 minutes or until the tomatoes are soft.
7. Add the spices- turmeric, chilli, coriander powder, cumin powder, koda masala (if using), garam masala and red chilli powder. Stir and cook them till the oil begins to separate.
8. Put the marinated shrimp and mix well to coat it completely with the coked spices.
9. Add the basmati rice and saute for another 2 minutes.
10. Pour water, stir to mix, cover and bring it to boil on high heat.
11. Once it begins to boil, reduce the heat to medium and cook for another 10 minutes.
12. Reduce the heat completely and continue cooking for 20 more minutes till rice soaks up all the water and is cooked fully.
13. Turn off the heat and fluff up the rice with a fork. Let it sit for a few minutes.

14. In a serving plate, serve the rice warm with raita.

Recipe Summary

Difficulty Level: 
Preparation Time: 
70 Minutes
Cook Time: 
45 Minutes
Ready In: 
115 Minutes
Spicy Shrimp Rice

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 487 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.8%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 65 mg21.7%

Sodium 664.8 mg27.7%

Total Carbohydrates 66 g22%

Dietary Fiber 5.7 g22.7%

Sugars 4.9 g

Protein 16 g32%

Vitamin A 26.2% Vitamin C 56.7%

Calcium 13.4% Iron 25.2%

*Based on a 2000 Calorie diet

Kolamhi Bhat Recipe Video, Spicy Shrimp Rice