This vibrant Kaha Buth is a classic Sri Lankan side dish that delivers rich, aromatic flavors with every bite. The basmati rice is cooked in a luxurious blend of coconut milk and ghee, creating a creamy texture that contrasts beautifully with the slight crunch of caramelized onions. Warm spices like cardamom, cloves, and cinnamon provide a comforting depth, while turmeric lends its signature golden hue and earthy note. This dish is incredibly versatile, serving as a perfect accompaniment to curries, grilled meats, or even on its own for a light meal. It’s an excellent choice for family dinners or festive gatherings where you want to impress guests with authentic, home-style cooking that feels both exotic and comforting.
Kaha Buth ( Yellow Rice)
Description
This vibrant Kaha Buth is a classic Sri Lankan side dish that delivers rich, aromatic flavors with every bite. The basmati rice is cooked in a luxurious blend of coconut milk and ghee, creating a creamy texture that contrasts beautifully with the slight crunch of caramelized onions. Warm spices like cardamom, cloves, and cinnamon provide a comforting depth, while turmeric lends its signature golden hue and earthy note. This dish is incredibly versatile, serving as a perfect accompaniment to curries, grilled meats, or even on its own for a light meal. It&# 226;ÂÂs an excellent choice for family dinners or festive gatherings where you want to impress guests with authentic, home-style cooking that feels both exotic and comforting.Ingredients
Directions
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Wash the basmati rice under cold water until the water runs clear, then drain well.
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Finely slice the onion and crush the cardamoms, cloves, and peppercorns together using a mortar and pestle or spice grinder.
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Heat the ghee in a large heavy-bottomed pot over medium heat.
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Add the sliced onions, curry leaves, and lemongrass stems to the pot, frying until the onions are golden brown and fragrant.
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Stir in the washed rice and cook for 3 minutes, ensuring each grain is coated with ghee.
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Add the ground spice mixture, cinnamon powder, and turmeric, stirring constantly to toast the spices for 1 minute.
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Pour in the coconut milk and bring the mixture to a rolling boil.
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Cook uncovered over high heat for 5 minutes to allow some evaporation.
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Cover the pot tightly, reduce the heat to low, and simmer gently for 15-20 minutes until the rice is tender and liquid is absorbed.
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Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 527.8kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 31.6mg2%
- Total Carbohydrate 128.7g43%
- Dietary Fiber 38.2g153%
- Sugars 4.6g
- Protein 24.2g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Note: The original ingredient list was incomplete. This recipe includes curry leaves (1 sprig), lemongrass (1/2 stem), cinnamon powder (1/2 tsp), turmeric (1/2 tsp), and coconut milk (850 ml) based on the directions provided.
Substitution: For a vegan version, replace ghee with coconut oil or vegetable oil.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or coconut milk to restore moisture.
Tip: Ensure the pot lid fits tightly to trap steam, which is crucial for cooking the rice evenly without burning.
