Kaha Buth ( Yellow Rice)

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.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 527.8

Dietary: Gluten-free, Vegetarian

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

450 gram Basmathi rice
50 gram Onion
6 Cardamoms
6 Cloves
6 Peppercorns
75 gram Ghee

Directions

1
Wash the basmati rice under cold water until the water runs clear, then drain well.
2
Finely slice the onion and crush the cardamoms, cloves, and peppercorns together using a mortar and pestle or spice grinder.
3
Heat the ghee in a large heavy-bottomed pot over medium heat.
4
Add the sliced onions, curry leaves, and lemongrass stems to the pot, frying until the onions are golden brown and fragrant.
5
Stir in the washed rice and cook for 3 minutes, ensuring each grain is coated with ghee.
6
Add the ground spice mixture, cinnamon powder, and turmeric, stirring constantly to toast the spices for 1 minute.
7
Pour in the coconut milk and bring the mixture to a rolling boil.
8
Cook uncovered over high heat for 5 minutes to allow some evaporation.
9
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.
10
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.

Keywords: sri lankan, yellow rice, kaha buith, coconut rice, basmati, turmeric, spiced rice, curry side, vegan, vegetarian, ghee, cardamom, cloves, cinnamon

Read it online: https://www.chefs-mate.com/recipe/kaha-buth-yellow-rice/