Yellow rice, also known as “kahabath”, is a traditional Sri Lankan rice recipe.
Here’s a step-by-step guide on how to make traditional yellow rice for any occasion.
“Kaha bath”, which translates to yellow rice, is an easy dish cooked in Sri Lanka on festivals and special occasions.

You’ll love the fragrance that takes over the house as you fry the spices.
It should take you back to your mom’s kitchen reminding you of forgotten festivities.
Once you make the following recipe, you’ll experience how a plain bowl of rice changes into a dish worthy of any occasion.

The colourful plate of yellow rice cooked in aromatic spices and garnished with fried onions and curry leaves, taking centre stage in a table full of food, is a welcoming sight to your family and friends.

What to serve with a yellow rice menu.

Here are a few side dishes that would make it easy to put together a Sri Lankan rice and curry menu.
You can search the blog for more options to pair with this yellow rice recipe.

• Meat dishes that go well with yellow rice.
  • Sri Lankan chicken curry.
  • Kalupol chicken curry.
  • My grandmother’s slow-cooked beef curry.
  • Beef korma.
  • Beef rendang.Chicken rendang.
  • Mild white fish curry(thalapath)fish curry.
  • Sri Lankan devilled prawns. or devilled chicken
• Vegetarian side dishes.
  • Brinjal pahi
  • Wambatu(egg plant)moju
  • Sri Lankan potato curry
  • Sri Lankan Malay pickle.
  • Sweet mango curry.
  • spicy pineapple curry | Sri Lankan, Sinhalese style. or Sri Lankan-mildly spiced Pineapple curry.
• Salads and relishes.
  • Pineapple chutney
  • Pineapple salsa.
  • Cucumber salad.

Tips and questions to cook yellow rice.

• Tips.
  • Use keeri samba, Basmati or any type of long-grain rice. Avoid using jasmine rice, which turns sticky once cooked.
  • Use the correct amount of water for the rice.
  • While the rice cooks, use a fork to fluff the rice; this prevents the rice from breaking.
• Questions.
  • How much water should I use to cook rice?
    • 1:2 ratio, which means, for every 1 cup of rice, add 2 cups of water. In turn, you will get 3 cups of cooked rice.1:2:3 ratio.
  • What type of rice to choose?
    • If this is your first time cooking rice, choose rice that you are familiar with. I have used medium-grain rice(keeri samba), but you can also use Basmati rice.

More rice recipes to try

How to cook rice on the stove.
Saudi Chicken Kabsa.
Mandi rice.
Hyderabadi chicken biryani.
Chicken fried rice.
Egg biryani.

What you will need in the kitchen.

• Chopping board and knife to cut the onions, etc.
• A large bowl or pan to wash the rice.
• Spoon and fork to use on the rice while cooking.
• A small frying pan to fry the onions.
• A large pan to cook the rice with a lid.

Storage, freezing and reheating guide.

• Storing.
  • If you are cooling the rice to freeze, allow the rice to cool for 30 minutes. Spread the rice on a platter and let the rice cool completely.
• Freezing.
  • Portion the rice before freezing if the rice quantity is more than a single or double serve.
  • Once the rice is cool, transfer it to an air-tight container and freeze. Use within 5 days.
• Reheating.
  • Remove the rice from the freezer, and let the rice reach room temperature. This might take 45 minutes to 1 hour.
  • Microwave or cook over low heat to warm the rice. Sprinkle a little water before heating the rice.
• Avoid food waste by.
  • Cook as much as you need.
  • Turn any leftover rice into fried rice.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Ingredients to cook yellow rice

• Ghee– to temper the ingredients and fry the garnish. Substitute with oil.
• Onions– use large red onions, also referred to as”Bombay onions” Slice them thin. The onions are used both for tempering and deep frying as a garnish.
• To garnish(optional)
  • Cashews
  • Golden raisins
  • Extra curry leaves and sliced onions.
• Minced garlic is used for flavour and aroma. Use minced garlic for maximum flavour.
• Pandan adds aroma to the rice, giving it Asian flavours. Substitute with 2 bay leaves.
• Sprigs of curry leaves– used for tempering. Fried curry leaves can be used for garnishing as well.
• Cinnamon stick, cloves, cardamom- aromatic spices that adds warmth, aroma, resulting in flavorful rice.
• Turmeric powder– adds colour and a distinct Asian taste to the rice.
• Medium grain rice(keeri samba, refer above for the correct ratio of rice to water, you can also use Basmati rice).
• Water– to cook the rice.
• Salt to season
• To fry the onions
  • Oil to fry the onions. Substitute with ghee.

Step-by-step photo tutorial.

How to make yellow rice

Prep work before cooking the yellow rice.

• Have all the spices ready.
• Slice the onions and mince the garlic.
• Measure the correct amount of water to cook the rice(ratio given above in recipe notes).

Wash the rice until clear water runs through, drain and set aside.

Set a large cooking pan over low-medium fire and pour in the oil(substitute with ghee or butter).
Take a handful of the onions, sliced, and garlic, then add them to the oil.
Cook for a minute, then add pandan strips, curry leaves, cinnamon stick, cloves, and cardamoms.
Cook for 2 minutes until you smell the aroma of the spices.
This should take about 2-3 minutes.
Move the ingredients frequently to avoid burning.
Once you notice the onions turning golden in colour, add the turmeric powder.
Stir the ingredients and cook for 30 seconds.

Add the washed and drained rice into the cooking pan.

Over low-medium heat, fry the rice with the spices for 60 seconds.
You can add 1 tablespoon of oil to ease the frying.

Pour in the water(4 cups, the recommended amount of water for 2 cups of rice).
Season with salt.

Cook the rice over a low-medium fire until the water evaporates.
Once the water evaporates and the rice is cooked through, remove the pot of rice from the stove.
Use a fork to fluff the rice.

Frying the onions for the yellow rice.

Place a small frying pan over a low-medium fire and pour in the oil.
Let the oil heat for 30 seconds and then add the sliced onions.
Let the onions fry until they are golden brown; this should take 7 minutes, depending on the heat used.
Use a slotted spoon to scoop up the fried onions and place them on kitchen paper towels to drain the excess oil.
If you are garnishing the yellow rice with cashews and raisins, curry leaves, fry them as well, not more than 30 seconds, then transfer them to drain the excess oil.
Transfer rice to a large platter, garnish with the fried onions, followed by cashews and raisins.
Serve warm.

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Sri Lankan Yellow Rice(turmeric rice)

Yield: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A Fragrant, Sri Lankan yellow rice, here’s a step-by-step guide on how to make traditional yellow rice for any occasion.

Yellow rice also known as “Kaha bath” which translates to yellow rice, is an easy rice dish that’s cooked for special occasions.

You’ll love the fragrance that takes over the house as you fry the spices.

Print

Ingredients

• The ingredients mentioned below use standard measuring cups and spoons.
• To fry the onions
• To garnish(optional)

• 4 tablespoon ghee(substitute with oil or butter)
• 4 large onions sliced thin (used for both cooking and frying as garnish)
• 2 tablespoons of minced garlic(about 5 cloves crushed or minced)
• 5″ pandan cut into two(if you are unable to find pandan leaf then substitute with 2 bay leaves).
• 2 sprigs of curry leaves(about 14 leaves, used for tempering as well as fried garnishing).
• 2″ Cinnamon stick
• 4 Cloves
• 5 Cardamom pods
• 1 teaspoon turmeric powder
• 2 cups of medium grain rice(keeri samba, refer above for correct ratio for rice to water, you can also use Basmati rice)
• 4 cups of water
• Salt to season
• 1/2-1 cup of oil to fry the onions
• 1/4 cup cashews
• 1/4 cup golden raisins

Instructions

Prep work before making the yellow rice

• Have all the spices ready.
• Slice the onions and mince the garlic.
• Measure the correct amount of water to cook the rice(ratio given above in recipe notes).

How to cook the Sri Lankan yellow rice.

• Wash the rice until clear water runs through, drain and set aside.

1. Set a large cooking pan over low-medium fire and pour in the oil(4 tbsp, substitute with ghee or butter).
2. Take a handful of the onions sliced(amount of 1 onion sliced), garlic(2 tbsp, about 5 cloves), and add to the oil.
3. Cook for a minute, then add pandan strips, curry leaves(1/2 of the curry leaves), cinnamon stick(2″ piece), cloves(4), cardamom(5).
4. Cook for 2 minutes until you smell the aroma of the spices. This should take about 2-3 minutes. Move the ingredients frequently to avoid burning.
5. Once you notice the onions turning golden in colour, add the turmeric powder(1 tsp).
6. Stir the ingredients and cook for 30 seconds.
7. Add the washed and drained rice into the cooking pan.
8. Over low-medium heat, fry the rice with the spices for 60 seconds. You can add 1 tablespoon of oil to ease the frying.
9. Pour in the water(4 cups, the recommended amount of water for 2 cups of rice). Season with salt.
10. Cook the rice over a low-medium fire until the water evaporates.
11. Once the water evaporates and the rice is cooked through, remove the pot of rice from the stove. Use a fork to fluff the rice.

How to fry the onions.

1. Place a small frying pan over low to medium fire and pour in the oil(1/2-1 cup).
2. Let the oil heat for 30 seconds and then add the sliced onions. Let the onions fry until they are golden brown, which should take 7 minutes, depending on the heat used.
3. Use a slotted spoon to scoop up the fried onions and place them on kitchen paper towels to drain excess oil.
4. If you are garnishing the yellow rice with cashews and raisins, fry them as well, not more than 30 seconds, then transfer them to drain the excess oil.
5. Transfer rice to a large platter, garnish with the fried onions, followed by cashews and raisins.
6. Serve warm.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 817Total Fat: 54gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 33mgSodium: 347mgCarbohydrates: 79gFiber: 7gSugar: 15gProtein: 9g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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