Kolambichi Khichadi(Shrimp Masala Rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
35-40 medium sized Shrimps(Kolambi)2cups short grained fragrant White Rice(Aambey Mohur/Ghansaal/Surti Kolam)1cup fresh Green Peas2tsps.Turmeric PowderSalt to taste5 cups Water1 bunch fresh Coriander(Cilantro)LeavesROAST MASALA2large Shallots(Red Onions)3tbsps.shredded Dry Coconut5-10 Dry Red chillies(according to spice required)3tsps.Atya's Garam Masala Powder2tsp.Poppy Seeds(Khus Khus)1tbsp.Oil(any preferred)SEASONING1tsp.Carraway Seeds5 whole Cloves(Lavang/Laung)1tsp.whole Black Pepper Corns(Kaali Miri/Kaali Mirch)2"piece Cinnamon Bark(Daalchini/Taj)2 large Black Cardamoms(Kaali/Masala Velchi/Badi/Doda Ilaichi)2 Bay Leaves(Tamaal Patra/Tez Patta)2tbsp.Oil(any preferred)
Peel and devein Shrimp.Wash clean and apply the Turmeric powder and a little Salt and set aside.
Chop the fresh Coriander leaves fine.
Pick and clean Rice.Wash well and drain in a Colander to remove the Water.Measure 5 cups Water in a pan and keep ready.
ROAST MASALA
On a griddle dry roast the shredded Dry Coconut till crisp and golden.Dry roast the Poppy seeds till they pop and turn fragrant.Mix in the two with 3tsps of Atya's Garam Masala and let cool.
Slice the Shallots into thin strips lengthwise.Add a little Oil to the griddle and saute these strips till crisp and brown.Saute the Dry Red Chillies in a few drops of oil till crisp.
Grind together all the above Ingredients to a fine paste with a little Water.
METHOD
Heat water.In a heavy bottomed pan heat Oil and add the Seasoning spices.When these sputter add drained Rice and lower flame.Saute Rice till fragrant.Add the Shrimp and Green Peas.Saute for 5-6 minutes more and add the hot Water and Salt to taste.
Let the Rice boil on high flame till Water reduces to half it's quantity.Stir in the Roast Masala Paste.Mix well and lower flame.If needed adjust the Salt.Cover and simmer on low flame till all the Water is absorbed and the Rice is cooked.Garnish with finely chopped Coriander Leaves and serve hot with a Salad for a one dish Meal.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Chop the fresh Coriander leaves fine.
Pick and clean Rice.Wash well and drain in a Colander to remove the Water.Measure 5 cups Water in a pan and keep ready.
ROAST MASALA
On a griddle dry roast the shredded Dry Coconut till crisp and golden.Dry roast the Poppy seeds till they pop and turn fragrant.Mix in the two with 3tsps of Atya's Garam Masala and let cool.
Slice the Shallots into thin strips lengthwise.Add a little Oil to the griddle and saute these strips till crisp and brown.Saute the Dry Red Chillies in a few drops of oil till crisp.
Grind together all the above Ingredients to a fine paste with a little Water.
METHOD
Heat water.In a heavy bottomed pan heat Oil and add the Seasoning spices.When these sputter add drained Rice and lower flame.Saute Rice till fragrant.Add the Shrimp and Green Peas.Saute for 5-6 minutes more and add the hot Water and Salt to taste.
Let the Rice boil on high flame till Water reduces to half it's quantity.Stir in the Roast Masala Paste.Mix well and lower flame.If needed adjust the Salt.Cover and simmer on low flame till all the Water is absorbed and the Rice is cooked.Garnish with finely chopped Coriander Leaves and serve hot with a Salad for a one dish Meal.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 290.4
- Total Fat: 13.5 g
- Cholesterol: 60.8 mg
- Sodium: 123.6 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 2.8 g
- Protein: 12.5 g
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