A fragrant Sri Lankan rice speciality infused with turmeric, coconut milk, aromatic whole spices, and fresh curry leaves.
Sri Lankan Yellow Rice, traditionally known as Kaha Bath, is a beautifully coloured and aromatic dish prepared with basmati rice, butter or ghee, and a blend of warming spices. Onions, garlic, ginger, and curry leaves form the flavourful base, while turmeric gives the rice its distinctive golden-yellow appearance.
Coconut milk adds a gentle creaminess, complemented by the savoury depth of chicken stock. Cinnamon, cloves, and cardamom contribute a delicate fragrance that makes every grain flavourful. Finished with crispy fried onions and fresh coriander, this rice is a popular accompaniment for curries and special family meals.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
3 tbsp butter or ghee
1 onion, chopped
3 garlic cloves, minced
1 inch ginger, minced
Curry leaves
1 tsp turmeric
1 cinnamon stick
4 cloves
4 cardamom pods
Salt, to taste
1½ cups coconut milk
4 cups chicken stock
Fried onions, for garnish
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain well and set aside.
Sauté the Aromatics: Heat the butter or ghee in a large pot over medium heat. Add the chopped onion and sauté until softened. Stir in the garlic, ginger, curry leaves, cinnamon stick, cloves, and cardamom pods, allowing the spices to release their fragrance.
Add Turmeric and Rice: Stir in the turmeric and drained rice. Mix gently until the rice grains are evenly coated with the spiced butter and take on a golden colour.
Add Coconut Milk and Stock: Pour in the coconut milk and chicken stock. Add salt to taste and stir gently to distribute the liquid evenly.
Cook the Rice: Bring the mixture to a gentle boil, then cover the pot and reduce the heat to low. Cook for approximately 20 minutes, or until the rice is tender and has absorbed the liquid.
Rest and Garnish: Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork and garnish with fried onions and fresh coriander before serving.
Serve
Serve warm with Sri Lankan chicken curry, coconut sambol, cucumber raita, and papadum. The creamy rice pairs beautifully with spicy curry and the fresh, tangy flavours of the accompaniments.