Lamprais

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice in several changes of water until the water runs almost clear. Soak for 10 minutes while you begin the curry. Trim the banana leaves into wrapping-sized rectangles and briefly pass them over heat or pour over hot water until pliable; wipe dry and set aside.

   180 g raw basmati rice2 large pieces banana leavesas needed hot water
2. 2

   Heat the coconut oil for the chicken curry in a medium pan over medium heat. Add the onion and cook until softened and lightly golden, 5-6 minutes. Stir in the garlic and ginger for 30 seconds, then add roasted curry powder, coriander, cumin, cinnamon, turmeric, and black pepper; cook just until fragrant so the spices bloom but do not scorch.

   15 ml coconut oil120 g onion, finely sliced12 g garlic, minced10 g ginger, minced10 g curry powder, roasted Sri Lankan style4 g ground coriander2 g ground cumin1 g ground cinnamon2 g turmeric powder2 g black pepper
3. 3

   Add the chicken thighs and turn well in the spiced onion mixture. Pour in the coconut milk and water, add the salt, bring to a gentle simmer, then cover and cook for 22-25 minutes until the chicken is tender and cooked through. Uncover and reduce the gravy slightly if needed; it should be thick enough to coat the rice later. Finish with lime juice and keep warm.

   500 g chicken thighs, bone-in160 ml coconut milk120 ml water6 g salt10 ml lime juice
4. 4

   For the rice, heat the ghee in a saucepan. Add the onion, cardamom, cloves, cinnamon stick, and pandan leaf; cook for 2-3 minutes until aromatic. Drain the soaked rice, add it to the pan, and stir gently for 1 minute to coat the grains in fat.

   15 g ghee60 g onion, finely sliced2 cardamom pods3 cloves4 g cinnamon stick1 pandan leaf, knotted180 g raw basmati rice
5. 5

   Add the chicken stock and salt to the rice, bring to a boil, cover tightly, and cook on low for 12 minutes. Turn off the heat and rest, covered, for 10 minutes. Fluff gently; the grains should be cooked but still separate.

   360 ml chicken stock3 g salt
6. 6

   Meanwhile, make the brinjal moju. Cut the eggplant into batons. Heat the coconut oil in a frying pan and fry the eggplant in batches until deeply golden and silky; avoid overcrowding so it browns rather than steams. Remove to a plate. In the same pan, add mustard seeds, then the red onion, green chili, and garlic; cook 2 minutes. Stir in vinegar, sugar, turmeric, and salt, return the eggplant, and toss until lightly pickled and glossy. Set aside.

   250 g eggplant30 ml coconut oil2 g mustard seeds80 g red onion, thinly sliced10 g green chili, sliced8 g garlic, thinly sliced30 ml vinegar12 g sugar1 g turmeric powder2 g salt
7. 7

   Make the seeni sambol by heating the coconut oil in a pan over medium-low heat. Add the sliced onion and cook slowly for 10-12 minutes, stirring often, until well softened and caramelising. Add Maldive fish flakes, shrimp paste, chili powder, and curry powder; cook 1 minute. Stir in tamarind paste, brown sugar, and lime juice, and continue cooking until the mixture turns dark, jammy, and intensely savoury-sweet.

   15 ml coconut oil180 g onion, thinly sliced12 g Maldive fish flakes6 g shrimp paste (blachan)3 g chili powder2 g curry powder, roasted Sri Lankan style8 g tamarind paste10 g brown sugar10 ml lime juice
8. 8

   For the frikkadels, mix the beef mince, chopped onion, garlic, ginger, breadcrumbs, egg, black pepper, salt, and curry powder until just combined; do not overwork or the texture will be dense. Shape into 6 small balls. Heat the coconut oil in a small frying pan and fry the frikkadels for 6-8 minutes, turning, until browned and cooked through.

   120 g beef mince30 g onion, very finely chopped4 g garlic, minced3 g ginger, minced20 g breadcrumbs1 small egg1 g black pepper2 g salt2 g curry powder, roasted Sri Lankan style10 ml coconut oil
9. 9

   Remove the chicken from the curry. If desired, discard the bones and divide the meat into 2 portions. Spoon 2-3 tablespoons of the chicken curry gravy over the cooked rice and fold lightly to perfume it without making it wet or mushy.

10. 10

    Assemble each lamprais on a prepared banana leaf: place half the rice in the centre, top with 1 portion of chicken, half the brinjal moju, half the seeni sambol, and 3 frikkadels. Fold the banana leaf securely into a parcel, tucking in the sides to contain the juices.

    2 large pieces banana leaves
11. 11

    Place the parcels in a steamer or on a rack over simmering water, cover, and steam for 10 minutes to meld the aromas and soften the banana leaf perfume into the rice. Serve hot, opening the parcel at the table for the full fragrance.

Origin & History

Lamprais is a celebrated Dutch Burgher dish from Sri Lanka, descended from Dutch-influenced rice parcels adapted with local spices, sambols, and banana-leaf wrapping. The name is thought to derive from a Dutch word related to a packed meal, and the dish became especially associated with festive family cooking and special weekend preparations.