Yellow Rice with Cashews (Kaha Bath): A Festive Sri Lankan Favourite

Kaha bath, or yellow rice, is a golden, fragrant rice coloured with turmeric and scented with whole spices. It's a favourite at weddings, New Year tables and Sunday lunches, often served with fried cashews scattered over the top.

2 cups basmati or samba rice, rinsed. 1 onion, finely sliced. 2 tablespoons of ghee or oil. 1 stick of cinnamon, 3 or 4 cardamom pods, 4 cloves, a small piece of pandan (rampe) and a sprig of curry leaves. 1 teaspoon of turmeric. Salt. About 3 cups of water or a mix of water and thin coconut milk. And for the topping, a handful of plain cashews and a few raisins.

Heat the ghee in a pot and fry the onion until soft and golden. Add the cinnamon, cardamom, cloves, pandan and curry leaves, and stir for a minute until fragrant. Add the rice and turmeric and stir to coat the grains, then pour in the water and add salt. Bring to the boil, cover tightly, lower the heat and cook for about 15 minutes until the water is absorbed. Rest it, covered, for 10 minutes, then fluff with a fork.

Fry a handful of plain cashews in a little ghee over medium heat until golden, stirring constantly, since they brown quickly. Add the raisins for the last few seconds until they puff. Scatter both over the rice. For extra crunch, you can use a roasted cashew instead, such as our Oven Roasted Cashew.

Yellow rice is delicious with a chicken curry, a dhal, or a mild vegetable dish. It also goes well with a rich dish such as kaju curry. For a festive table, add a bowl of devilled cashews on the side.

Rinse the rice well so the grains stay separate. Don't lift the lid while it cooks. And measure the water carefully, because the amount varies a little with the rice you use. These quantities are a starting point, so adjust to suit your rice and your pot. For a gift to a friend who loves cooking, see our gift boxes.