Best 2 Kaha Bath Yellow Rice Recipes

**Kaha Bath: A Fragrant and Colorful Sri Lankan Yellow Rice Dish**

Kaha Bath, also known as Yellow Rice, is a classic Sri Lankan dish that tantalizes the taste buds with its vibrant color, aromatic spices, and delightful flavors. This iconic rice dish holds a special place in Sri Lankan cuisine, often served at festive occasions, gatherings, and as a delectable everyday meal.

Our collection of Kaha Bath recipes offers a diverse range of options to cater to different preferences and dietary needs. From the traditional Kaha Bath bursting with aromatic spices and vegetables to the delectable Chicken Kaha Bath and Prawn Kaha Bath, each recipe promises a unique culinary experience.

For those seeking a vegetarian delight, the Vegetable Kaha Bath is a vibrant medley of colorful vegetables, while the Lunu Kaha Bath offers a unique twist with the addition of roasted green chilies. The Quinoa Kaha Bath caters to health-conscious individuals with its wholesome quinoa base, while the Coconut Milk Kaha Bath adds a touch of creamy richness.

No matter your choice, each Kaha Bath recipe promises to deliver an explosion of flavors and a delightful culinary journey. So, embark on this exploration of Sri Lanka's culinary heritage, and let the vibrant colors and tantalizing aromas of Kaha Bath captivate your senses.

Here are our top 2 tried and tested recipes!

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.

Tips:

To achieve the perfect yellow color, use good quality turmeric powder. You can also add a pinch of saffron for an even richer hue.
Soak the rice for at least 30 minutes before cooking. This will help the rice cook evenly and prevent it from becoming mushy.
Use a heavy-bottomed pot to cook the rice. This will help distribute the heat evenly and prevent the rice from burning.
When adding the water to the rice, use a ratio of 1:2 (1 cup of rice to 2 cups of water). You can adjust the amount of water depending on how soft or firm you want the rice to be.
Once the rice is cooked, fluff it up with a fork to separate the grains.
Serve the rice with your favorite curry, dal, or vegetable dish.

Conclusion:

Kaha bath is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice, and it is also a healthy and affordable meal option. With its vibrant yellow color and flavorful spices, kaha bath is sure to be a hit with your family and friends.