Kaha Bath (Yellow Rice) with Pol Sambol
Kaha Bath (Yellow Rice) with Pol Sambol
Kaha bath is Sri Lanka’s celebration rice served during festivities. It’s turmeric-gold, fragrant with whole spices and coconut milk. Serve it alongside the black chicken curry with a bowl of pol sambol and you have the full Sri Lankan experience — golden rice, near-black curry and white sambol; gentle warmth, deep intensity and bright. heat.
Servings
6
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 2 cups basmati rice
- 2 tbsp ghee or coconut oil
- 2 tbsp raw cashew nuts (optional)
- 1 tbsp raisins or sultanas (optional)
- 1 medium onion, finely sliced
- 6 green cardamom pods, lightly crushed
- 6 whole cloves
- 8 black peppercorns
- 1 cinnamon stick, 5cm (Ceylon if possible)
- 1 stalk lemongrass, bruised with the back of a knife
- 1 sprig fresh curry leaves
- 1 pandan leaf, 5cm (optional)
- 1 tsp turmeric
- 2 tsp salt
- 1½ cups coconut milk, full-fat
- 1½ cups water
- Pol Sambol
- 1 cup freshly grated coconut (or desiccated coconut rehydrated in a little warm water)
- 2–3 dried red chillies, soaked & chopped (or 1 tsp chilli flakes)
- 1 small red onion or 2 shallots, finely diced
- Juice of 1 lime
Method
- Wash the rice well, soak for 15 mins then drain.
- Heat the ghee in a heavy-bottomed pot over medium heat. If using cashews, fry them first stirring until golden, about 1-2 mins, remove and set aside. If using raisins, fry briefly until they puff, about 30 secs, remove and set aside.
- In the same pot, add the onions and fry for 3-4 mins until they begin to take on some colour. Add the cardamom, cloves, peppercorns, cinnamon stick, lemongrass, curry leaves and optional pandan leaf. Stir for 1 min until fragrant.
- Add the turmeric and salt and stir. Add the drained rice and stir gently for 2-3 mins, coating every grain. The rice should look uniformly golden.
- Pour in the coconut milk and water, stir once to combine and bring to a boil over medium high heat. As soon as it reaches a full boil, reduce heat to the lowest possible setting. Cover with a tight-fitting lid and do not lift the lid for 20 mins.
- After 20 mins, check — the liquid should be fully absorbed and the rice tender. If still slightly wet, cover and cook for 3–5 more mins. When done, remove from the heat, cover and let it steam for 5 mins. Fluff gently with a fork, then fold in the fried cashews and raisins if using.
- For the pol sambol, pound all ingredients together using a mortar and pestle or mix by hand. Season to taste. It should be fresh, sharp and punchy.
- Serve the rice with the pol sambol.
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