Monday, 23 March 2015

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

I've achieved yet another distinction in my cooking. For the first time I've made 'kolimbi chi khichdi' (mostly) by myself and it turned out pretty tasty!

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe
Kolimbi chi khichdi is a family favourite for us.  We make it at least once in every two weeks. When we can't think of what to make for dinner (and there are prawns in the refrigerator) this is our go-to dish.

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Kolimbi chi khichdi can make for a great one-dish meal for lunch or dinner. It has carbs from rice and proteins from prawns. There are quite some spices and fresh herbs in it that bring a lot of flavour.

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

While we use a homemade spice mix (baazaracha laal masala) for this recipe, store-brought red garam masala works just as well for this recipe. Garam masala has a lot of the spices in it that are there in our homnemade spice blend, so it works out great! 

Kolimbi Chi Khichdi (Prawns Khichdi/ Pulao) Recipe

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Serves: 4

Ingredients

For the marinated prawns:

150 gms medium-sized prawns: defrosted, de-shelled and de-veined
1/2 cup packed corriander leaves
5 cloves of garlic
1 inch piece of ginger
1/2 tsp asafoetida
1/2 tsp turmeric
1 tsp baazaracha laal masala/ garam masala
Salt to taste

For the khichdi

3 tbsps oil (peant/ sunflower/ olive)
1/2 tsp asafoetida
1 tsp turmeric
1 inch cinnamon stick
3 medium sized onions thinly sliced
3 tsps baazaracha laal masala/ garam masala
2 cups of rice soaked
4 1/4 cups hot water
Marinated prawns
Salt to taste

Fresh corriander leaves to garnish

Ghee and lemon wedges for serving


Method

Grind the corriander, garlic and ginger with 2 tsps of water to make a smooth paste.

In a bowl, mix the prawns with about 4 tbsps of the paste above, salt, asafoetida, turmeric and laal/ garam masala.

Coat the prawns well with the mixture. Cover and let them marinate for at least 30 minutes.

In a deep kadhai (if you have a brass one, use that!) heat the oil.

Add in the asafoetida, turmeric and the cinnamon stick and fry for about 10-15 seconds.

Put the thinly sliced onions in and fry till they turn translucent and slightly pink. Do not let them go red or brown or they will overcook when the khichdi is boiling in the water.

Now put in the laal/ garam masala, salt and stir well.

Add the soaked rice and mix well.

Pour in 4 cups of the hot water and cover and cook for about 5 minutes on a low flame.

When the rice is partly cooked, add in the marinated prawns with the marinade. 

Put in 1/4th cup of the hot water and mix well.

Cover and cook on a low flame for about 15 minutes till the rice is cooked. Use a thin iron plate under the vessel if it overheats.

Serve hot with ghee, a squeeze of lemon and lots of love.