Kaha Bath Yellow Rice Recipes
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.
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.
YELLOW RICE (KAHA BATH)
Sri Lankan Kaha bath. very easy but very tasty one. Great with chicken and a boiled egg
Provided by chamwith
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Melt the butter in a pan and fry the onions until browned
- add curry leaves, turmeric powder, salt and mix
- Add rice, let the rice fry for a minute.
- Add the other spices and water and transfer to the rice cooker or leave it covered until done
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- Start with prepping the seeraga samba by washing it a few times until the water runs close to clear. Then have it poured into the rice cooker or if using the stovetop, use a wide/deep enough pot to add the rice along with 3.5 to 4 cups of water. Add a piece of pandan, cloves, salt as needed and set aside for now.
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- Few more seconds into cooking take off from the stove. Keep in mind that we don't want the onions to a crisp or get burned, otherwise, the flavour of the rice will taste off.
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