Sri Lanka Kaha Buth (Yellow Rice)

Course : Curry
Serves: 1
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450 gram Basmati rice
50 grams onion
6 whole cardamom
6 whole clove
6 whole peppercorns
75 grams ghee
1 bunch curry leaf sprigs
1/2 piece lemon grass stem
1/2 teaspoon cinnamon -- ground
1/2 teaspoon turmeric
850 milliliter coconut milk

Preparation / 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.

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