Kaha Bath / Fragnant Yellow Rice

Like Biriyani's in India , This is a Common Rice Variety made in Sri Lanka.

For most Parties / Get together and  Weddings this rice is made.

Yellow rice is made using Coconut Milk . It gives a unique flavor , Fragrant and taste to the rice.

Ingredients:

Basmathi Rice- 1 Cup

Water -  1 Cup

Thin Coconut Milk - 1 Cup

Cinnamon Sticks -  2 Broken into Small Pieces

Bay Leaves - 2

Cloves - 2

Cardamoms - 2

Pepper Corns - 1/2 TSPN

Garlic Cloves - 3 to 4 Chopped

Onions- 1/2 Medium Chopped

Butter/ Ghee - 2 TBLSP

Turmeric Powder - 1/4 TSPN

Instrutions:

1. Wash and soak the Basmathi Rice in water.

2. Heat the ghee , add Cloves , Cardamoms, Bay Leaves ,Pepper Corns and Cinnamon Sticks till it turns brown

3. Add Chopped Onions , Garlic and Salt and cook well till it turns brown.

4. Then add Water , Coconut Milk and Basmathi Rice to the Onion garlic mixture and cook till the rice is fully cooked .

Note-

•  I do not Pressure Cook this , I am a little scared of the rice sticking to the cooker beacause of the Coconut milk.
• I cooked it in Medium Flame .
• If  you feel the rice needs more water , you can add 1/2 cup each time.
• I actually needed 1/2 to 1 Cup of extra water

Linking it to Virunthu Unna Vaanga , Aathidhyam

 

SpringOnions- Parsley Pulav

 

It is a Simple ,Delicious and Herbed Pulav .

 

 

Ingredients:

 

Basmathi Rice - 1 Cup

Onions- 1/4 Cup Chopped /Sliced

Garlic - 4 to 5 Cloves

Spring Onions - 2 sticks - Chopped

Parsley - 2 to 3 TBLSP Chopped fine.

Bay Leaves - 2

Cloves - 2

Cardamom - 2

Cinnamon Sticks - 2 Medium Pieces

Dry Red Chilly - 1

Ghee / Clarified Butter - 2 TBLSP

Salt - To Taste

Green Chilly - 1 Sliced

Cashews - 4 to 5  Cut it into two.

 

 

1.   Cook Basmathi Rice adding Water , Salt and a TSPN of ghee/Oil in it.( Avoids Sticking to each other)

2.  Once the rice is closely to done , turn off the heat and strain the water ( I do it the traditional way - straining with the lid), Close it with the same lid and keep it back in the same stove ( Obvious the stove is off ).

3. Allow it to cool.

4. After the rice is cooled down , In a big Non Stick pan  heat the  Ghee .

5. Once the ghee is hot add Bay leaves , Cloves , Cardamom and Cinnamon Sticks and Cashews.

6. When the Cashews turns Golden Brown Add Chopped Green Chilly and Red Chilly saute for a minute.

7. Now add Chopped onions and Garlic , allow them to cook till they are golden brown .

8. If they are done , Add chopped Parsley and cook till the raw smell goes , then add spring onions ,give it a quick mix ( They get cooked in no time) , remove from heat.

9 . Now add the rice in the Non Stick Pan and mix .( Do not over mix , It will break the Rice)

 

 

                                           

 

 

Serve it with the Curry and enjoy the Meal.

 

 

 

 Note-  

• For 1 cup of rice I add 2 Cups of  Water.
• I do not use pressure cooker for making rice , i always do the tradional way of straining the starch.
• Why i keep the strained rice in the same stove is , The rice is strained before it is fully cooked and  when we keep it in the same stove , the stove will have a minimal heat , it helps the rice to cook.
•  Make sure to cover it with the lid after straining the starch.

Linking it to Virunthu Unna Vaanga , Bon Vivant