Turmeric and saffron-scented rice cooked in coconut milk, served with a mild cashew curry, the celebratory dish known across Sri Lanka as kaha buth.
Kaha buth, or yellow rice, is Sri Lanka's festive rice dish, cooked with turmeric, a few threads of saffron, whole spices and coconut milk until each grain turns a rich golden color and carries a subtle fragrance from cinnamon, cardamom and cloves. It's the rice served at weddings, New Year celebrations and other special occasions, almost always paired with a mild, creamy cashew curry rather than the sharper, spicier curries eaten with plain rice on ordinary days. The cashew curry is built for contrast against the rice: raw cashews are soaked and simmered gently in coconut milk with turmeric, cinnamon and a touch of chile until they turn tender and slightly sweet, the curry staying pale and mild so it doesn't overpower the fragrant rice. This pairing of festive rice with a gentle, slightly sweet curry is deliberate β the meal is meant to feel special and rich rather than fiery. Both components rely on good coconut milk and patience: the rice needs to be cooked in a wide, heavy pot so it doesn't turn mushy, and the cashew curry needs a slow simmer so the nuts soften fully without breaking apart into mush.
Serves 4
In a heavy pot, briefly toast cinnamon, cardamom and cloves in a little oil until fragrant, about 1 minute.
Add rice, turmeric and saffron, stirring to coat. Add coconut milk, water and salt, bring to a boil, then cover and simmer on very low heat for 18 minutes.
Resist lifting the lid while the rice cooks β steam trapped inside is what finishes the grains evenly.
Remove from heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
In a separate pot, simmer soaked cashews with coconut milk, curry leaves, green chile and turmeric over low heat for 20 minutes until the cashews are tender and the sauce is creamy.
Serve the golden rice alongside the cashew curry, spooning extra sauce over the rice.
Soak the cashews at least 2 hours, or overnight, so they simmer to tenderness without turning mushy or grainy.
Use a wide, heavy-bottomed pot for the rice so the grains cook evenly without clumping at the bottom.
A pinch of real saffron goes further than expected β steep it briefly in a spoonful of warm water before adding for even color distribution.
Add raisins and fried onions to the rice for a more elaborate festive presentation.
Make the cashew curry spicier by adding an extra split chile or a pinch of chile flakes.
Use jasmine rice in place of basmati if that's what's available, adjusting the water slightly.
Refrigerate rice and curry separately up to 3 days; reheat the rice with a splash of water covered in the microwave or on the stove, and warm the curry gently to avoid the coconut milk splitting.
Yellow rice is a centerpiece of Sri Lankan festive meals, traditionally served at New Year celebrations, weddings and other significant occasions, with the golden color from turmeric and saffron symbolizing prosperity and celebration.
Yes β using stock instead of water adds another layer of savoriness, though the coconut milk already provides most of the richness in this dish.
They likely weren't soaked long enough beforehand β soak raw cashews for at least 2 hours, or overnight, so they soften properly during the simmer.
Yes β turmeric alone gives a good golden color; saffron adds a more delicate fragrance but the dish is still authentic and delicious without it.
Per serving (380g / 13.4 oz) Β· 4 servings total
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