Entree: Sri Lanka – Kandyan Highlands – ලැම්ප්‍රයිස් ➤ Lamprais (Baked Sri Lankan mixed-rice parcel of curried meats, frikkadels, ghee rice, and coconut sambol wrapped in banana leaf)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 2 cups (370 g) basmati rice, rinsed and drained
- 3 tbsp (45 ml) ghee or clarified butter
- 2 cups (480 ml) chicken stock or water
- 1/2 lb (227 g) bone-in chicken pieces (thighs or drumsticks)
- 1/2 lb (227 g) ground beef for frikkadels
- 1 small egg (for frikkadels) plus 2 hard-boiled eggs for assembly
- 1 cup (240 ml) coconut milk (from can)
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) ginger paste or 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) Sri Lankan curry powder or a good quality roasted curry powder
- 1 tsp (5 g) turmeric powder
- 1 cinnamon stick (2–3 inch / 5–7 cm)
- 3 cardamom pods, lightly crushed
- 3 cloves
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) sugar
- 1 cup (80 g) freshly grated coconut (for pol sambol)
- 1 small red onion, finely diced (for pol sambol)
- 1 tbsp (15 ml) lime juice (for pol sambol)
- 1 tsp (5 g) chili flakes or to taste (for pol sambol)
- 1/4 cup (35 g) breadcrumbs (for frikkadels)
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce (for frikkadels)
- Banana leaves or parchment paper for wrapping (enough for 4 parcels)
- 2 tbsp (30 g) roasted cashews or fried shallots for garnish (optional)

Instructions

1. Prepare frikkadels (meatballs): combine 1/2 lb (227 g) ground beef with 1 small beaten egg, 1/4 cup (30 g) finely diced onion, 1/4 cup (28 g) breadcrumbs, 1 tbsp (15 ml) Worcestershire sauce, 1/2 tsp (2 g) salt and a pinch of black pepper; form into 8–10 small meatballs and pan-fry in 1 tbsp (15 ml) oil until browned and cooked through; set aside.
2. Make chicken curry: heat 1 tbsp (15 ml) oil in a pot, add sliced onion, 2 cloves minced garlic and ginger; sauté until soft. Add 1 tbsp (15 g) curry powder, 1/2 tsp (2 g) turmeric, cinnamon stick, cardamom and cloves; fry 1 minute. Add 1/2 lb (227 g) bone-in chicken, 1 cup (240 ml) coconut milk, 1/2 cup (120 ml) water or stock, 1 tbsp (15 ml) tamarind paste, 1 tsp (5 g) salt and simmer 20–25 minutes until chicken is cooked and sauce reduced; remove chicken pieces and shred or leave on bone to place in parcels.
3. Cook ghee rice: heat 3 tbsp (45 ml) ghee in a saucepan, add 1/2 tbsp (7 g) curry powder and 1/2 tsp (2 g) turmeric to bloom the spices, then add rinsed basmati rice and gently stir to coat for 2 minutes. Add 2 cups (480 ml) chicken stock, bring to a simmer, cover and cook 12–15 minutes until rice is tender; fluff with fork and stir in a pinch of salt and 1 tbsp (15 g) sugar.
4. Make pol sambol (coconut sambol): combine 1 cup (80 g) grated coconut, 1 small diced red onion, 1 tbsp (15 ml) lime juice, 1 tsp (5 g) chili flakes and 1/2 tsp (2 g) salt; mix to a coarse relish and set aside.
5. Prepare boiled eggs: hard-boil 2 eggs, peel and halve.
6. Assemble parcels: cut banana leaves into 12x12 inch (30x30 cm) squares and briefly pass over a flame or hot pan to make pliable. Place about 1/2 cup (approx. 100–125 g) of ghee rice in the center, top with a portion of shredded chicken curry, 2–3 frikkadels, 1/2 hard-boiled egg, and a spoonful of pol sambol. Fold banana leaf to enclose into a tight parcel and secure with kitchen twine or fold edges under.
7. Bake parcels: place parcels on a baking sheet and bake in a preheated oven at 350°F (175°C) for 20–25 minutes to meld flavors and warm through. Alternatively steam parcels 15–20 minutes.
8. Finish and serve: open parcels at the table, garnish with roasted cashews or fried shallots if using, and serve hot with additional pol sambol on the side.