Prep Time: 10 minCook Time: 15 minTotal Time: 25 mins
An easy way to make delicious Sri Lankan yellow rice in the instant pot or rice cooker. A must for your Sri Lankan party menu.
1.5 cups Washed and drained rice (more info about the rice variety in the description)
3 cloves of garlic
1 inch piece of ginger
1 tablespoon butter
10 - 15 black peppercorns
1/4 teaspoon turmeric powder
1 sprig of curry leaves
1 pandan leaf
1/4 cup chopped onion
2 cups chicken or vegetable stock
1/4 cup unsweetened coconut cream (or thick coconut milk)
Wash rice thoroughly until water runs clear and then drain all the water
Pound ginger and garlic using a mortar and a pestle. You should have about 1 tbsp of ginger garlic paste. Do not use the store-bought one.
Open the cardamom pod a bit by gently crushing them using the flat side of your knife.
Turn on the multicooker/instant pot (or rice cooker) and select the saute mode. Add butter. When the butter is melting, add cardamoms, cloves and peppercorns. And add pandan leaves and curry leaves. Mix for a few seconds.
Now add ginger garlic paste and chopped onion. Keep. Stirring until they get light brown. If they seem to burn, turn off the multicooker/instant pot and add a bit more butter.
When onions are soft and brown, add your washed and drained rice. And add turmeric powder. Now mix with the onion mixture.
Then add the chicken/vegetable stock and coconut milk. Stir.
Check for salt. Add more if you need salt. Stir.
Then cover and select the “rice” preset on the multicooker. If you use a rice cooker, then cook as you normally do.
Remove the cardamom pods, cloves, and pandan leaves. You can see them around the edges sitting on top of the rice. So it's easy to spot them.
And fluff the rice carefully without breaking the grains.
Use fried onions, fried cashews, peas(optional) to decorate.
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