Sri lanka kaha buth ( yellow rice)

Yield: 1 Servings

Measure Ingredient
\N \N ---------> source <---------
\N \N \"A taste of Sri Lanka\"
\N \N By Indra Jayasekera
450 grams Basmati rice
50 grams Onion
6 \N Cardamom
6 \N Clove
6 \N Peppercorns
75 grams Ghee
\N \N Curry leaf sprigs
½ \N Lemon grass stem
½ teaspoon Cinnamon, ground
½ teaspoon Turmeric
850 millilitres Coconut milk

KAHA BUTH ( YELLOW RICE

===========================> Directions <======================== Wash the rice. Slice the onion and grind the cardamoms, cloves and peppercorns together. Heat the ghee and when hot fry the onion, curry leaves and lemon grass. Fry until onions are browned, then add the rice and stir fry for a further 3 minutes. Add the ground spices, cinnamon and turmeric and pour in the coconut milk.

Bring to the boil and cook over high heat for 5 minutes, then cover the pan, reduce heat and allow to simmer until the rice is cooked.

ISBN #962 224 010 0

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