Home Recipes Yellow Rice (Kaha Bath)

Yellow Rice (Kaha Bath)

  • 31 - 60 Minutes
  • Medium
  • 4

Yellow rice (Kaha bath) takes centre stage in most celebratory meals as it’s the perfect partner for a wide range of curries. Courtesy of Hafsa Nazaar.



  • 250g Tilda Pure Basmati washed and drained
  • 1” piece cinnamon
  • 4 cardamom pods
  • 3 Cloves
  • 1 pandan leaf/ bay leaf
  • 2 tbsp butter/ ghee (I use a mix of both)
  • ¼ tsp ground turmeric
  • ½ an onion chopped
  • 1 tsp ginger garlic paste
  • 2 cups chicken stock/coconut milk/water


  1. In a large saucepan or you rice cooker, melt the butter and ghee.
  2. No timing here, simply trust your senses.
  3. Add the ginger, garlic paste and onions and sauté till the onion turns translucent.
  4. Add in the Tilda Pure Basmati rice and turmeric and toss to coat in the spices.
  5. Doing this also prevents the rice from overcooking.
  6. Add the stock and mix well. Check for salt and add more if needed.
  7. Cook on a medium flame and once it starts simmering, cover and cook in the lowest possible heat, till the rice is done.
  8. Rest for a few mins and carefully fluff the grains with a spatula.
  9. Garnish with crispy fried onions, fried cashew nuts and coriander leaves.