Ingredients for Kaha Bath Yellow Rice
- Long Grain Rice
- 2 tablespoons ghee
- Onions
- 4 cloves
- 1 teaspoon black peppercorns
- Cardamom Pods
- Ground Turmeric
- 1 teaspoon salt
- 10 curry leaves
- Fresh Lemongrass
- 1 ½ cups coconut milk
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How to Make Kaha Bath Yellow Rice
- Rinse 1 cup of basmati rice thoroughly under cold water until the water runs clear. Drain well.
- Heat 2 tablespoons of ghee in a large, heavy-bottomed saucepan over medium heat.
- Add 1 medium onion, finely chopped, and sauté until golden brown (about 5 minutes).
- Add 4 cloves, 1 teaspoon black peppercorns, 3 green cardamom pods (lightly crushed), 1 teaspoon turmeric powder, 1 teaspoon salt, 10 curry leaves, and 1 stalk lemongrass (bruised). Sauté for 1 minute until fragrant.
- Add the rinsed rice and fry, stirring continuously for 2-3 minutes, until the rice is well coated with ghee and turmeric. Pour in 1 ½ cups of coconut milk and bring to a boil.
- Reduce heat to low, cover the saucepan tightly, and simmer for 20-25 minutes without lifting the lid.
- Once cooked, the spices will have infused the rice beautifully, creating a fragrant layer on top.
- Carefully remove the whole spices and lemongrass. Fluff the rice gently with a fork and serve hot as a delicious side dish with your favorite Indian or Sri Lankan curry.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
6g
Fat
227g
Carbs
27g
