Savoury Yellow Rice 🍚✨
Description
Fragrant, vibrant, and full of flavour—this yellow rice is a celebration on a plate. Cooked with spices, stock, and creamy ghee, it’s the kind of dish that instantly elevates your table. Traditionally served at special occasions, but honestly? It’s too good not to make on a regular weeknight.
Ingredients
Toppings
Instructions
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Wash the rice in a bowl with cool water, swirling it gently with your fingers. Drain and repeat 2–3 times, until the water runs mostly clear—this helps remove excess starch and keeps the rice fluffy, not sticky. Set aside to drain while you prep the aromatics.
When it comes to Sri Lankan yellow rice (kaha bath), the rice isn’t just a base—it’s a star. The type of rice you choose can change the entire vibe of the dish, from everyday comfort to celebration-worthy. See note 1 for different types of recommended rice. -
Heat ghee in a heavy-bottomed pot over medium heat. Add cloves, cardamom, cinnamon, bay leaf (if using), and pandan leaves. Let them sizzle for 30–60 seconds until aromatic.
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Add diced onion and sauté for 2–3 minutes until softened, then stir in the garlic and cook for another minute.
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Mix in turmeric and salt, then add the rice. Stir gently to coat the grains in the spices and ghee—about 1–2 minutes.
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Pour in the stock, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice is cooked and the liquid is absorbed.
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Turn off the heat and let the rice rest (covered) for 5–10 minutes before fluffing with a for 5–10 minutes before fluffing with a fork.
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Serve warm, topped with fried onions, cashews, curry leaves, and boiled eggs.
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Bake for 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Start checking at the 30-minute mark, as ovens can vary.
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Cool in the tin for 10 minutes, then carefully lift the cake out and transfer to a wire rack to cool completely—this helps the texture set and keeps the bottom from going soggy.