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Flavorful Sri Lankan Lamprais Rice Parcel Recipe

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A traditional Sri Lankan dish featuring aromatic spiced rice and tender meat curry wrapped in banana leaves and steamed to perfection. This recipe is easy to make, perfect for celebrations, and delivers a soulful island flavor.

Ingredients

Scale
  • 2 cups long-grain white rice (preferably basmati)
  • 1 cup coconut milk
  • 1½ cups water
  • 1 tsp salt
  • 4 crushed cardamom pods
  • 1 small cinnamon stick
  • 3 whole cloves
  • 1 lb chicken thighs, cut into bite-sized pieces
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp chili powder (adjust to taste)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp mustard seeds
  • A handful of fresh curry leaves
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • Salt to taste
  • 1 cup fried eggplant slices
  • 2 boiled eggs, halved (optional)
  • Banana leaves, fresh or frozen (for wrapping)
  • 1 bruised lemongrass stalk (optional)

Instructions

  1. Rinse 2 cups (400g) of basmati rice under cold water until the water runs clear. Soak for 30 minutes.
  2. In a large pot, combine soaked rice, 1 cup coconut milk, 1½ cups water, 1 tsp salt, crushed cardamom pods, cinnamon stick, and cloves. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed. Remove from heat and let rest covered for 10 minutes. Fluff gently with a fork.
  3. Heat 2 tbsp vegetable oil in a heavy-bottomed pan over medium heat. Add 1 tsp mustard seeds and wait for them to pop.
  4. Add sliced onions and curry leaves; sauté until golden brown, about 8 minutes.
  5. Add minced garlic and grated ginger; stir for 1 minute until fragrant.
  6. Mix in chili powder, coriander powder, cumin powder, turmeric powder, and salt to taste. Stir well to coat onions and spices.
  7. Add chicken pieces and cook until lightly browned, about 5-7 minutes.
  8. Stir in 2 tbsp tomato paste and ½ cup water. Cover and simmer for 20 minutes until chicken is cooked through and sauce thickens. Adjust seasoning as needed.
  9. While curry simmers, fry eggplant slices in a bit of oil until golden and soft. Boil eggs, peel, and halve.
  10. Soften banana leaves by passing over an open flame or dipping briefly in hot water.
  11. Lay a banana leaf flat, spoon a portion of rice in the center, add a scoop of chicken curry on top, then a couple of fried eggplant slices and half a boiled egg. Optionally add a bruised lemongrass stalk.
  12. Fold the banana leaf tightly around the filling to form a neat parcel. Secure with kitchen string or toothpicks.
  13. Place wrapped parcels in a steamer basket or on a rack inside a large pot. Cover and steam over medium heat for 20 minutes.
  14. Carefully unwrap and serve each parcel warm.

Notes

Soak rice beforehand for fluffiness. Soften banana leaves by passing over flame or dipping in hot water to prevent tearing. Simmer curry gently to deepen flavors. Steam parcels for about 20 minutes to meld flavors and infuse banana leaf aroma. Keep banana leaves moist while handling. If parcels leak, fold more tightly or secure with string. Parchment paper can be used if banana leaves are unavailable but will lack aroma.

Nutrition

Keywords: Sri Lankan Lamprais, rice parcel, banana leaf recipe, chicken curry, aromatic spices, traditional Sri Lankan dish, gluten-free, coconut milk rice

Find it online: https://flurpchef.com/flavorful-sri-lankan-lamprais-rice-parcel-recipe-easy-aromatic-spices-guide/