| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Vegetarian |
Grains, Vegetables, Vegetarian |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Basmati rice |
| 50 |
g |
Onion |
| 6 |
|
Cardamom |
| 6 |
|
Clove |
| 6 |
|
Peppercorns |
| 75 |
g |
Ghee |
|
|
Curry leaf sprigs |
| 1/2 |
|
Lemon grass stem |
| 1/2 |
ts |
Cinnamon, ground |
| 1/2 |
ts |
Turmeric |
| 850 |
ml |
Coconut milk |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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