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Yellow Coconut Rice with Lemongrass | Sri Lankan Yellow rice

This Yellow Rice is a tasty and fragrant dish made with coconut milk, turmeric and lemongrass. It doesn’t take long to make and goes great with tons of curries.

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MAIN INGREDIENTS

Ghee – 2 tbsp of Clarified butter/ ghee OR Unsalted butter, for vegan use coconut oil or vegan butter.

Onion – 1 medium size Red onion, sliced thinly

Rice – 2 cups of Basmati rice OR any type of long grain rice

Lemongrass – 1 stalk of Lemongrass, cut into pieces OR Pandan leaves (optional)

Coconut milk – 1 cup of Fresh coconut milk, taken from 1/2 of the coconut OR canned coconut milk

Spices – Cinnamon, cardamom, pepper corns, cloves and turmeric powder

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : PREPARATION

  • Wash the basmati rice until water runs clear. Soak the rice for 20 mins. Once soaking time completed, drain the rice and set aside.
  • While the rice is soaking, slice the onion and arrange all the spices for cooking.
  • For fresh coconut milk, take half of the coconut and sliced into pieces. In a blender add the coconut pieces, 1 cup water and blend well. Use cheese cloth or stainer to extract the milk.

STEP 2 : INSTANT POT

  • Set the instant pot to sauté mode high, add ghee/butter and allow to melt.
  • Add cinnamon, cloves, pepper corns, cardamom and lemongrass.
  • Fry over for 1 min with out burning the spices.

STEP 3 :

Add sliced onion and saute the onion until golden brown (this will take 5 to 7 mins) 

STEP 4 :

  • Switch off the heat (press cancel).
  • Add the drained rice to the pot and roast gently for 1 min without breaking it.

STEP 5 :

Add 1 cup coconut milk along with 1.5 cups of water, turmeric powder and salt.

Ratio – rice : liquid, 1 cup : 1 1/4 cups

STEP 6 :

  • Mix well and remove all the browning from the onion. Do not skip this step.
  • Make sure all the rice submerged in the liquid.

STEP 7 :

  • Close the instant pot with lid. Pressure cook at high for 4 mins. Then allow natural pressure release for 10 mins.
  • Followed by quick pressure release.
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
  • Fluff up the rice using fork.

STEP 8 : TEMPERING

In a small pan, fry the cashew nuts and raisins with 1 tbsp of butter/ ghee on low heat until cashew are golden and raisins are fluffed.

STEP 9 : SERVING

Garnish the yellow rice with roasted cashew nuts and raisins and serve hot.

TIPS AND TRICKS:

Vegan – I have used clarified butter for this recipe, you can replace with coconut oil or vegan butter

Substitute – In the place of Lemongrass, you can also use panden leaves.

Coconut milk – To prepare fresh coconut milk, take half of the coconut and sliced into pieces. In a blender add the coconut pieces, 1 cup water and blend well. Use cheese cloth or stainer to extract the milk or use canned coconut milk.

Storage – Left over can be stored in refrigerator for 3 days. Before using just warm the yellow rice in microwave for 1 min or heat in a pan for 2 mins at medium to low heat on stove top.

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Yellow Coconut Rice with Lemongrass | Sri Lankan Yellow rice
Print Recipe

Yellow Coconut Rice with Lemongrass | Sri Lankan Yellow rice

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Sri Lankan Courses:Main course Lunch Dinner
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesNatural pressure release: 10 minutesTotal time: 30 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

This Yellow Rice is a tasty and fragrant dish made with coconut milk, turmeric and lemongrass.

Ingredients

Instructions

    Preparation

  1. Wash the basmati rice until water runs clear. Soak the rice for 20 mins. Once soaking time completed, drain the rice and set aside.
  2. While the rice is soaking, slice the onion and arrange all the spices for cooking.
  3. For fresh coconut milk, take half of the coconut and sliced into pieces. In a blender add the coconut pieces, 1 cup water and blend well. Using cheese cloth or stainer to extract the milk.

    4. Instant pot Method

  4. Set the instant pot to sauté mode high, add ghee/butter and allow to melt.
  5. Add cinnamon, cloves, pepper corns, cardamom and lemongrass.
  6. Fry over for 1 min with out burning the spices.
  7. Add sliced onion and saute the onion until golden brown (this will take 5 to 7 mins) 
  8. Switch off the heat (press cancel). Add the drained rice to the pot and roast gently for 1 min without breaking it.
  9. Add 1 cup coconut milk along with 1.5 cups of water, turmeric powder and salt.
  10. Mix well and remove all the browning from the onion. Do not skip this step.
  11. Make sure all the rice submerged in the liquid.
  12. Close the instant pot with lid. Pressure cook at high for 4 mins. Then allow natural pressure release for 10 mins. Followed by quick pressure release.
  13. Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
  14. Fluff up the rice using fork.

    15. Tempering

  15. In a small pan, fry the cashew nuts and raisins with 1 tbsp of butter/ ghee on low heat until cashew are golden and raisins are fluffed.

    16. Serving

  16. Garnish the yellow rice with roasted cashew nuts and raisins and serve hot.

Notes & Tips

  • Vegan – I have used clarified butter for this recipe, you can replace with coconut oil or vegan butter
  • Substitute – In the place of Lemongrass, you can also use panden leaves.
  • Coconut milk – To prepare fresh coconut milk, take half of the coconut and sliced into pieces. In a blender add the coconut pieces, 1 cup water and blend well. Use cheese cloth or stainer to extract the milk or use canned coconut milk.
  • Storage – Left over can be stored in refrigerator for 3 days. Before using just warm the yellow rice in microwave for 1 min or heat in a pan for 2 mins at medium to low heat on stove top.
Keywords:Yellow rice recipe, sri lankan recipe, instant pot vegetarian recipes, instant pot recipes for beginners