KAHA BATH (YELLOW RICE)
We love this rice dish, but you must promise me not to lift the lid as it cooks (I know the disasterous results of that) or read the nutritional panel. A bit high in cals, but worth it occasionally!
Provided by JustJanS
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash rice and drain thoroughly.
- Heat the ghee in a large, heavy based saucepan.
- Add the onion, and fry until it begins to turn golden brown.
- Add the cloves peppercorns, cardamon pods, turmeric, salt, curry leaves and lemon grass.
- Add the rice and fry, stirring continuously for 2-3 minutes, until the rice is well coated with ghee and turmeric, Add the cocnut milk and bring to the boil.
- Lower heat, cover and cook for 20-25 minutes without lifting the lid.
- When the rice is cooked, the spices will have risen to the top.
- Remove spices and leaves used for flavouring and fluff the rice up with a fork Serve hot as part of an indian or Sri Lankan style meal.
SRI LANKAN YELLOW RICE (KAHA BATH)
Taken from a Charmaine Solomon recipe (The Complete Asian Cookbook), goes wonderfully with Sri Lankan Chicken curry (Kukl Mas Curry) recipe number 268510
Provided by Lou van
Categories Long Grain Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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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- Wash rice thoroughly until water runs clear and then drain all the water Pound ginger and garlic using a mortar and a pestle. You should have about 1 tbsp of ginger garlic paste. Do not use the store-bought one. Open the cardamom pod a bit by gently crushing them using the flat side of your knife.
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