Sri Lankan Yellow Rice (Kaha Bath)
- Reviews 2
Ready In: 35 mins
Serves: 6-8
Ingredients
- 3 cups long grain rice
- 4 tablespoons ghee
- 2 medium onions, finely sliced
- 6 cloves
- 20 black peppercorns
- 12 cardamom pods, bruised
- 1 1⁄2 teaspoons ground turmeric
- 3 1⁄2 teaspoons salt
- 12 curry leaves
- 1 stalk dried lemon grass
- 5 cups coconut milk (approx)
Directions
- Wash rice and drain thoroughly.
- Heat ghee in a large saucepan, add onion and fry until it begins to turn golden brown.
- Add cloves, peppercorns,cardamom pods, turmeric, salt, curry leaves and lemon grass.
- Add rice and fry, stirring constantly (ensure each grain is coated), for 2-3 minutes.
- Add coconut milk and bring to the boil.
- Reduce heat, cover and cook for 20-25 mins without lifting the lid.
- Test the rice and cook for slightly longer if needed.
- When cooked the spices will have come to the top.
- Remove spices and leaves used for flavouring and fluff up the rice lightly with a fork.
- Serve hot.
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