Sri Lankan Kaha Bath (Yellow Rice)

Fragrant curry leaves, the unique aroma of cinnamon, cardamom and cloves... all clubbed with the distinct taste of coconut oil. Every taste-provoking ingredient adds such a mesmerizing flavour to this celebratory Sri Lankan dish. 

Yellow Rice or Kaha Bath is a popular rice dish on the island, prepared on special occasions such as festivals and parties. It is an easy 'Add everything and cook it in one big pan' recipe, which is guaranteed to delight every tastebud!

Traditionally, yellow rice is eaten with non vegetarian accompaniments like chicken, beef, pork or mutton curry and vegetarian ones such as a creamy coconut potato curry, devilled potato or dhal curry. I love it with a spicy Sri Lankan Pol (Coconut) Sambol too.

Notes:

Adding coconut milk is optional, you can make it with just plain water. 

Remember, 1 cup rice = 2 cups water.

Once the rice is mixed and served in the dish or tray, you can sprinkle some roasted cashew nuts or fried onions on top. Or even both together!

Another must-have accompaniment to yellow rice is a hard-boiled egg.

Adding stock cubes is optional. I just love the added flavour the chicken stock cubes add. You can also use vegetable stock cubes instead for a pure vegetarian option.

I don't add salt as I feel the stock cubes have enough of it. If you're not using stock cubes, remember to add some salt.

Find the link to the demo video for this recipe here: @yellowrice

 

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Ingredients:

3 cups basmati rice

1 big onion, sliced

12 cloves of garlic, crushed

2 tbsp ginger, crushed

6 cloves

4 cardamom

1-inch piece of cinnamon

1 tsp black pepper corns

2 tbsp coconut oil

2 chicken stock cubes

1 tsp turmeric powder

Method:

Heat the oil in a big pan and then add the onions and curry leaves. I did not have pandan leaves when making this dish as it was during #lockdown2020 and most ingredients were hard to come by because of movement restrictions... but if you have some on hand, please add a strip or two at this time.

 

Mix well for a minute or so until the onions turn translucent.

Now add the ginger, garlic, cardamom, cloves and cinnamon along with the pepper corns. Combine well and cook for about 2 to 3 minutes.

Add the stock cubes, turmeric powder and mix well. 

Stock cubes are optional and you can leave them out. 

If using actual liquid stock, remember the ratio of rice to liquid is 1:2. 

If you're vegetarian, you can use vegetable stock cubes instead.

If not using stock cubes please add some salt to taste.

Add the water and mix well.

Add the washed, soaked and drained rice to the pot and mix well. 

You can wash, drain and use the rice straightaway, but I really recommend you soak it for at least 30 minutes. The rice comes out really tender and beautiful.

Add the coconut milk and mix well. Ideally, the milk should be thick, but you can use thin milk as well. Even leaving it out completely is ok if you don't like or have coconut milk. Just remember to add the equal amount of water.

Now cover and simmer on low heat until the rice is cooked completely.

Once you take it off the heat, give it a good gentle stir. At this time, you can remove the curry leaves, pandan leaf strips, cardamom, cinnamon and cloves if you don't like to have it in the rice when serving or eating. I personally prefer to leave it all in there.

Hope you try this recipe. Would love to hear from you, if you do.

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka