Sri Lankan Yellow Rice is a popular rice dish made during all festival gathering or any party. It is served with Chicken Curry or even Dhal Curry makes a wonderful side dish for this.
When I had planned a meal, I was keen to make this Yellow rice that seems to be popularly served on all festival occasions. It is also called as Khara Bath, though the rice is not spicy at all. Pandan Leaves are used to make this dish and I went shopping to check it. Unfortunately, nobody knew about it and I ended up using Bay leaf.
This aromatic leaf reminds us much of our own colour rice or Masala Annam. The only thing I skipped doing was to garnish with raisins as Hubby Dear won’t like it. With Dhal Curry this surely made a delicious combination.
Sri Lankan Yellow Rice
1.5 cups Basmathi Rice
1/2 cup Onion juliennes
2 tsp Ghee
1.5 cup Coconut Milk thick / First milk
1.5 cup Water
1 Bay Leaf Srilankan cuisine uses Pandan Leave which is not available locally
1 tsp Peppercorns
1 inch Cinnamon
1 tsp Turmeric Powder
Salt to taste
How to make Sri Lankan Yellow Rice
For the Garnish
Deep fry onions, nuts and keep it aside.
For the Rice
Wash and soak the rice for 20 mins.
In a nonstick pan, heat ghee, add all the spices and saute for a couple of minutes.
Then add the drained rice, turmeric powder and saute well.
Add coconut milk along with water and salt, bring to a boil
Cover with lid and cook for 10 mins.
Fluff the rice once it’s cooked and transfer to a serving bowl.
Garnish with fried onions, nuts along with your favorite curry or Dhal Curry as I did.