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ghee-rice, yellow-rice

Ghee Rice (Yellow Rice/Kaha Bath) - Srilankan Recipe

A blend of herbs and spices are sauteed with onions in ghee. Combined with a hint of coconut to bring out a rich aromatic flavour. Perfectly balancing the seasonings needed to make a perfectly delicious ghee rice.
Course lunch, Main Course, plant-based
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5 Servings
Author Fazna Irfan

Ingredients

  • 2 cups Seeraga samba -450g
  • 3.5-4 cups Water
  • piece Pandan
  • 3 Cloves
  • Salt as needed
  • 4 tbsp Ghee/Margarine
  • 1/2 medium-size Onion sliced
  • 1-2 inch Cinnamon piece
  • 3 Cardamon
  • 1 tbs Ginger/Garlic minced/paste
  • 8-10 Curry leaves
  • 2 tbsp Coconut milk powder
  • 1 tsp Turmeric powder optional
  • Coriander leaves optional

Optional - Garnishing

  • 1/2 medium-size onions sliced fairly thin
  • 1/3 cup Cashew nuts
  • 1/4 cup Raisins

Instructions

  1. 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.
  2. On low/medium heat, use a saucepan to heat the ghee/margarine, sliced onions, a piece of cinnamon, cardamon and give it a good mix. Let the onions soften and turn to a light golden colour then add the ginger/garlic as well as the curry leaves.
  3. 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.

  4. Pour the melted ghee/onion mixture over the rice along with the coconut milk powder, turmeric powder and start the cooking process on the rice cooker. Wait until it turns to "warm" which means it is cooked. Then use a heat-proof spatula or a wooden spoon over the rice to give it a good mix. Add coriander leaves at the end.

  5. If using the stove top, use low/medium heat to cook the rice for about 20 min covered with a lid. Do not open until the wait time is done. Next, check to see if the rice is done if not/looks too dry add another 1/3 - 1/2 cup water only if needed then reduce the heat to low and let it simmer leaving it uncovered for another 10 more minutes or until the rice is cooked to soft.

  6. When special dressing the rice, use 1 tbs of ghee/margarine over a pan to pan-fry the onions to a golden brown. Take off the stove and spread it on a kitchen paper towel. Next, do the same with cashew nuts and raisins. When done spread all 3 ingredients over the rice when serving.