Best 3 Sri Lankan Yellow Rice Kaha Bath Recipes

Sri Lankan Yellow Rice, also known as Kaha Bath, is a traditional and beloved dish in Sri Lankan cuisine. This flavorful rice dish is a vibrant yellow color, thanks to the use of turmeric and saffron, and is often served at special occasions and celebrations. With its aromatic spices, fragrant coconut, and tender rice, Kaha Bath is a culinary delight that showcases the rich flavors and textures of Sri Lankan cooking. Immerse yourself in the vibrant flavors of this iconic dish as we explore the best recipe for cooking Sri Lankan Yellow Rice Kaha Bath.

Check out the recipes below so you can choose the best recipe for yourself!

SRI LANKAN YELLOW RICE (KAHA BATH)

Sri Lankan Yellow Rice (Kaha Bath) image

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

Ingredients

3 cups long grain rice
4 tablespoons ghee
2 medium onions, finely sliced
6 cloves
20 black peppercorns
12 cardamom pods, bruised
1 1/2 teaspoons ground turmeric
3 1/2 teaspoons salt
12 curry leaves
1 stalk dried lemon grass
5 cups coconut milk (approx)

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)

Kaha Bath (Yellow Rice) image

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

Ingredients

3 cups long grain rice
4 tablespoons ghee (I use butter)
2 medium onions, sliced
6 whole cloves
20 whole peppercorns
12 cardamom pods, bruised
1 1/2 teaspoons ground turmeric
3 1/2 teaspoons salt
12 curry leaves
1 stalk fresh lemongrass or 2 strips fresh lemon rind
1 1/4 liters coconut milk

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)

Yellow rice (Kaha bath) image

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

Ingredients

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

Tips:

Use high-quality basmati rice for the best results. Basmati rice is a long-grain rice that is known for its delicate flavor and fluffy texture.
Rinse the rice thoroughly before cooking. This will remove any starch or impurities that could make the rice gummy.
Use a heavy-bottomed pot for cooking the rice. This will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
Add the turmeric powder and salt to the water before adding the rice. This will help to infuse the rice with flavor.
Bring the water to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until all of the water has been absorbed and the rice is tender.
Once the rice is cooked, fluff it with a fork and serve.

Conclusion:

Sri Lankan Yellow Rice is a delicious and versatile dish that can be served with a variety of curries, stews, and other dishes. It is also a popular choice for special occasions, such as weddings and festivals. With its vibrant yellow color and unique flavor, Sri Lankan Yellow Rice is sure to be a hit with your family and friends.