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Folaa Rice
Folaa Rice is a traditional Sri Lankan recipe for a classic accompaniment of rice rice, flavoured with with spices, fried onions, kanamadhu and raisins. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Folaa Rice.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesSri-lanka Recipes
I’ve added many Durban curries over the years, but noticed that I had not published a vegetable/vegetarian curry. I’m fixing that oversight now.
Ingredients:
225g basmati rice
spices:
20g cloves
20g cinnamon
6 cardamom pods
1/2 tsp cumin powder
1/2 tsp freshly-ground black pepper
5 cadjunuts (cashew nuts) halved
3 tbs ghee or desired oil
meat from 1/2 small coconut (thin and thick coconut milk extracted from)
4 tbsp kanamadhu pounded to a paste
6 tbsp raisins
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1 large onion, thinly sliced
a little salt
Method:
Place a curry pan or wok over medium high heat. Once hot add the oil and use to fry the onion for about 8 minutes, until it turns brown.
Now add the rampe, curry leaves, cloves, cinnamon, cardamom, cashew nuts and raisins. Fry for about 2 minutes until the spices are aromatic and the raisins have plumped. Remove with a slotted spoon and set aside. Stir the pounded kanamadhu to the remaining oil then add the rice and stir to coat in the oil. Season with a little salt then add the cumin powder, ground black pepper. Stir to combine then add the coconut milks (both thick and thin)
Cook for 15-18 minutes until the rice is tender. Turn into a serving dish and top with the fried ingredients. This is typically served to accompany mutton masala or chicken masala.
