Kaima Bona Gatoi - Sri Lankan Spiced Rice with Meat

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) chicken, beef, or mutton, cut into bite-sized pieces 1 lb (450g) chicken, beef, or mutton, cut into bite-sized pieces
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 tablespoons vegetable oil or ghee 2 tablespoons vegetable oil or ghee
• Salt to taste Salt to taste
• Fried onions, cashews, and raisins for garnish Fried onions, cashews, and raisins for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 60g (3g sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat oil or ghee in a large pot over medium heat. Add the cinnamon sticks, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onions to the pot and cook until they turn golden brown.
4. 4.
   Stir in the minced garlic and grated ginger, and cook for another minute.
5. 5.
   Add the chicken, beef, or mutton pieces to the pot and cook until they are browned on all sides.
6. 6.
   Mix in the turmeric powder, chili powder, cumin powder, coriander powder, and salt. Cook for a few minutes to allow the spices to release their flavors.
7. 7.
   Add the soaked and drained rice to the pot and gently stir to coat the grains with the spices.
8. 8.
   Pour in 4 cups (950ml) of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. 10.
    Fluff the rice with a fork and garnish with fried onions, cashews, and raisins before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Cinnamon sticks, cardamom pods, and cloves — These whole spices add a distinct aroma and flavor to the dish. Remove them before serving or inform your guests to avoid biting into them.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped green chilies.
• To enhance the flavors, marinate the meat with the spices for 30 minutes before cooking.
• For a vegetarian version, replace the meat with vegetables like carrots, peas, and bell peppers.
• Serve Kaima Bona Gatoi with a side of raita (yogurt sauce) or a fresh cucumber salad to balance the flavors.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Kaima Bona Gatoi hot as a main course. It pairs well with a side of raita or a fresh cucumber salad. Garnish each serving with fried onions, cashews, and raisins for added texture and sweetness.

Presentation advice

Present Kaima Bona Gatoi in a large serving dish, allowing the vibrant yellow rice and tender meat to take center stage. Sprinkle the fried onions, cashews, and raisins on top for an attractive garnish. Serve with a side of raita or a cucumber salad to complete the presentation.