Kolambi bhaat is an easy and simple recipe but tastes divine. When I was in Pune, I tasted this awesome rice recipe several times, not only very delightful but very flavourful too. The main flavour comes from prawns, coconut, mint leaves, coriander leaves and star anise definitely added a lovely aroma as well as appetizing and palatable. Recipe source & acknowledgement: www.sanjeevkapoor.com INGREDIENTS: 2 Cups Basmati Rice 42-45 nos medium sized Prawns (washed and cleaned) 2 medium sized Onions (finely chopped) 1&1/2 tbsps Lemon Juice 3/4 cup Shredded Coconut 3-4 Green Chillies 6-7 pods of Garlic 1&1/2" Ginger 1/2 cup Chopped Cilantro (coriander leaves) 12-15 nos. Mint Leaves 1 tsp Cumin seeds 3-4 Cloves 4-5 Cardamoms 1" Cinnamon 1 Star Anise 3 cups + 3 tbsps water 1 cup Coconut Milk 4 tbsps Oil Salt to taste METHOD: Marinate prawns with little salt and lemon juice. Keep aside for 30 minutes. Wash rice and soak it in enough water for 30 minutes, then drain water and keep rice aside. Grind shredded coconut, green chillies, Garlic, ginger, mint leaves and cilantro with 3 tbsps water. Make a smooth paste. Set aside. Heat oil in a deep frying pan. Add cumin seeds, cloves, cinnamon, cardamoms and star anise in it. Saute for 30-40 seconds, till nice aroma comes out. Add onions in it. Fry till onion turns into golden brown. Now add marinated prawns in it. Saute for 2-3 minutes. Add pounded paste in it. Mix nicely. Fry till spices leave oil from the side of the pan. Add rice in it. Fold nicely, so that spices coat well on rice. Now add 3 cups hot water, 1 cup coconut milk and salt in it. Mix Nicely. When it starts boiling, lower the heat and cover and cook for exactly 15 minutes. Switch off the heat. Serve hot with any spicy fish curry or chicken curry or just plain raita.