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Kaha bath
Turmeric coconut rice
කහ බත් (kaha bath): golden coconut milk rice with turmeric, lemongrass, pandan and whole spices
Burgher Sunday lunches, Christmas tables and Colombo wedding buffets share one thing: a heap of fragrant, saffron-coloured kaha bath, the yellow rice that also forms the base of lamprais. Long-grain or samba rice is fried with onion, cinnamon, cardamom, cloves and curry leaves, then cooked in coconut milk with turmeric, lemongrass and pandan until every grain is separate, glossy and perfumed. It is served with chicken or beef curry, brinjal moju and a sharp achcharu, and is often scattered with fried cashews and raisins. Burgher cooks usually use ghee or butter and chicken stock; this version is vegan, with coconut oil and coconut milk carrying the richness. Lifting the lid to stir while it cooks is the slip that turns it mushy, so seal the pot and leave it alone. Chef's tip: rinse the rice until the water runs clear and drain it well; dry grains toast better in the oil and stay fluffy.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the rice
- 14 oz basmati or samba ricerinsed until clear and drained 20 minutes
- 2 tbsp coconut oil
- 1 onionfinely sliced
- 3 cloves garlicfinely chopped
- 2 cm piece fresh gingergrated
- 5 cm piece cinnamon stick
- 4 pods green cardamomcrushed
- 5 cloves
- 1 sprig curry leavesleaves picked
- 1 stalk lemongrassbruised and knotted
- 1 pandan leafknotted
- 1 tsp ground turmeric
- 1 ½ tsp salt
- 1 ¾ cups thin coconut milk
- 1 cup water
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Method
0/7 doneStep 1: Heat 2 tbsp coconut oil in a heavy pan with a tight lid over a medium heat and add 5 cm piece cinnamon stick, 4 pods green cardamom, 5 cloves, 8 black peppercorns and 1 sprig curry leaves; stir for 30 seconds.
2 minStep 2: Add 1 onion, 3 cloves garlic and 2 cm piece fresh ginger and cook for 4–5 minutes until the onion is soft and golden.
5 minStep 3: Add 14 oz basmati or samba rice and 1 tsp ground turmeric and stir gently for 2–3 minutes until the grains are coated and smell toasty.
3 minStep 4: Pour in 1 ¾ cups thin coconut milk and 1 cup water, add 1 ½ tsp salt, 1 stalk lemongrass and 1 pandan leaf and bring to the boil.
3 minStep 5: Cover tightly, turn the heat to the lowest setting and cook for 15 minutes without lifting the lid.
15 minStep 6: Turn off the heat and leave to steam, still covered, for 10 minutes.
10 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 7 g
- Carbs
- 62 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kaha bath take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati or samba rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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