Sri Lankan Yellow Rice (Kaha Bath)

• long grain rice↗3 cups
• ghee↗4 tablespoons
• medium onions, finely sliced↗2
• cloves↗6
• black peppercorns↗20
• cardamom pods, bruised↗12
• ground turmeric↗1 1⁄2 teaspoons
• salt↗3 1⁄2 teaspoons
• curry leaves↗12
• stalk dried lemon grass1
• coconut milk (approx)↗5 cups

Step-by-step instructions

1. 1

   Wash rice and drain thoroughly.

2. 2

   Heat ghee in a large saucepan, add onion and fry until it begins to turn golden brown.

3. 3

   Add cloves, peppercorns,cardamom pods, turmeric, salt, curry leaves and lemon grass.

4. 4

   Add rice and fry, stirring constantly (ensure each grain is coated), for 2-3 minutes.

5. 5

   Add coconut milk and bring to the boil.

6. 6

   Reduce heat, cover and cook for 20-25 mins without lifting the lid.

7. 7

   Test the rice and cook for slightly longer if needed.

8. 8

   When cooked the spices will have come to the top.

9. 9

   Remove spices and leaves used for flavouring and fluff up the rice lightly with a fork.

10. 10

    Serve hot.