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PrintKOLAMBI CHI KHICHDI
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the prawns with ginger, garlic paste, salt, turmeric and keep it aside.
- Heat the oil in a wok or a pan, add a portion of the chopped onions, garlic pods and sauté for about 2 minutes.
- Add in the shredded coconut and roast on low flame.
- Cool the mixture and grind it with tamarind, garam masala and chilli powder.
- Heat the oil in a pan and drop in the cloves, peppercorn, cinnamon and bayleaf. Add in the chopped onion and saute on low flame.
- Add in the rice and cook for about 10 - 15 minutes or until cooked on low flame.
- Heat the oil in a clean pan, when hot add the sliced onion. Then add the prawns and cook. Add this mixture to the rice.
- Boil water with coconut milk which is double the quantity of the rice.
- Stir in the boiled liquid into the rice and cook on low flame.
- When half done, add the coconut paste. Adjust seasoning with chilli powder and salt. Cook on low flame until rice is done.
- Garnish with chopped coriander and serve.
INGREDIENTS
- 225 grams Basmati rice, Rinsed, soaked and drained
- ½ teaspoon Garam masala
- 1 teaspoon Red chilli powder
- 100 ml coconut milk
- 70 ml Cooking Oil
- ½ teaspoon Ginger / garlic paste
- 4 pods Garlic
- ½ teaspoon Turmeric powder
- 150 grams Onions, ( half of the onion is finely chopped and balance is sliced)
- 100 grams shredded coconut
- 120 grams Medium prawns, cleaned and rinsed
- 2 tablespoon Tamarind paste
- Salt to taste
- 3 Cloves
- Peppercorn
- Cinnamon
- Bayleaf
5 comments for “Kolambi Chi Khichdi”
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