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Kaha Bath (Sri Lankan Yellow Rice) Recipe

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This recipe for Kaha Bath (Sri Lankan Yellow Rice) is from Yaras Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (250 grams) basmati rice, washed and drained
1-inch Ceylon cinnamon
4 cardamom pods
3 cloves
2-inches pandan or 1 Indian leaf bay leaf
2 tablespoons butter/ ghee
¼ teaspoon ground turmeric
½ onion, chopped
1 teaspoon ginger garlic paste
2 cups (500 milliliters) chicken stock
Directions:
Directions:
In a large saucepan or a rice cooker, melt the butter and ghee.

No timing here, simply trust your senses.

Add the ginger, garlic paste and onions and sauté till the onion turns translucent.

Add in the rice and turmeric and toss to coat in the spices.

Doing this also prevents the rice from overcooking.

Add the stock and mix well. Check for salt and add more if needed. Bring to a boil. Cover and cook on low for 20 minutes.

Remove from heat and rest for 10 minutes. Remove the lid and fluff the grains with a fork.

If cooking in a rice cooker, cook on the correct cycle for long grain rice.

Garnish with crispy fried onions, fried cashew nuts, and golden raisins.
Personal Notes:
Personal Notes:
You can substitute coconut milk or water for all or part of the chicken stock. I typically use only stock or water as the coconut milk will make the rice sweet.

 

 

 

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