YELLOW FRAGRANT RICE 

Kaha bath or yellow rice is one of the special rice that we cook in our homes on some special days. People who can afford use basmati rice but those who cannot, use some other good quality rice available in Sri Lanka. 

My mother used to cook basmati rice most of the time for this recipe. But whenever she cannot gets some basmati rice, she mostly use “keera samba” for her all types of special rice recipes. She used to temper some herbs and spices with hot margarine, probably the “Astra” and then add her washed basmati rice and toast for few minutes and then completely cooked in coconut milk. That’s divine. While I’m writing this caption I can smell it by flying to my good old days. 

We had a perfect menu for this types of special rice in our home. Deep fried eggplant curry, sautéed pineapple, creamy potato or dal curry,  spicy sautéed potato wedges, with our favourite meat curries or sautéed prawns. At least 4 or 5 of these takes part on our plate. But only on special days…. 

Second paragraph I did mentioned how my mother cook her kaha bath. But I gave a bit more colour, look to it. Revamped it with some fried onion, cashews, raisins, green peas and fried curry leaves. Mix the cooked kaha bath with these fried ingredients. And here I’m using butter to cook the rice instead of margarine and vegetable oil to fry. You don’t need more curries to serve with this now. It’s just enough even the rice only. This is so delicious and smells great. 

Here I used some frozen peas to deep fry. But be careful when you deep fry. try to dry them completely if not you’ll end up with a messed kitchen. Just like how I did. And even the curry leaves, wash well and dry completely before fry. Raisins, fry them just a second. Just put it in the hot oil and take back immediately. They won’t take too much time. or you can add raisins without frying also.

1.wash 350g basmati rice in a cold running water 3-4 times or until water is clear. Soak the rice in water just about 5 minutes and drain. 

2.heat a pot with 2.-3tbs butter/margarine/ghee. Let them melt and add small cinnamon piece, 4 cardamom pods, 1/2tsp black peppercorns and small piece of pandan leaf. Fry all about a minute. 

3.then add washed and water drained basmati rice to the pot and toast with spices and aromas about 2 minutes in medium heat. 

4.add 1/4tsp turmeric powder and salt along with 600ml coconut milk and give it a good stir. Bring it to boil in medium heat and once it started to boil cover with a lid. Lower the flame and cook completely. If rice need more liquid add little and let it cook. 

5.once the rice is completely cooked, fluff it using a fork and leave aside. 

6.meantime heat a bottom down pan with enough oil to deep fry. And prepare a plate with paper towel to absorb the excess oil.

7.fry 50g cashews until golden brown and place on the prepared plate.

8.fry 50g raisins just a second and place on the prepared plate. 

9.fry handful of fresh curry leaves just 20 seconds and place on the prepared plate. 

10.last fry 1 medium onion finely sliced until golden brown and place on the prepared plate. 

11.mix the cooked yellow rice with fried ingredients and serve with your favourite curries, salad, raita.