Lamprais (ලම්ප්‍රයිස්) — Banana-Leaf Burgher Rice Parcel

• 1⅓ lbaged basmati rice
• 3.8 cupbeef stock (unsalted or low-sodium)
• 1.1 ozghee
• 2rampe (pandan leaves) (tied in knots)
• 1 stickCeylon cinnamon
• 4 podgreen cardamom (lightly bruised)
• 4cloves
• 6 gfine sea salt
• 10.5 ozbeef chuck (cut into 2 cm cubes)
• 10.5 ozpork shoulder (cut into 2 cm cubes)
• 10.5 ozboneless chicken thighs (cut into 2 cm cubes)
• 6⅓ ozred onion (finely sliced)
• 5 clovegarlic (crushed)
• 1 inchfresh ginger (grated)
• 1rampe (pandan leaf) (cut into 5 cm lengths)
• 18curry leaves
• 18 groasted Sri Lankan curry powder
• 1 tspground turmeric
• 1½ tspground black pepper
• 3 tbspcoconut vinegar
• ⅞ cupcoconut milk
• 3 tbspcoconut oil
• 10.5 ozminced beef
• 1 slicewhite bread (crust removed)
• 2 tbspwhole milk
• 1large egg
• ¼ tspground nutmeg
• 1⅜ ozdry breadcrumbs
• 20 gmaldive fish flakes
• 25 gjaggery (grated)
• 2 tspchili flakes
• 16 ozeggplant (cut into 1 cm batons)
• 1 tspblack mustard seeds
• 3ash plantains (about 450 g total, peeled and cut into 2 cm pieces)
• 3large eggs (hard-boiled, peeled, and halved)
• 6large banana leaves (each about 35 x 45 cm)

Instructions

1. 1

   Prepare the banana leaves before cooking the fillings so they are flexible enough to fold. Wipe each leaf clean, pass it quickly over a gas flame or hot griddle for 10 to 15 seconds per side until glossy and pliable, then brush the dull side lightly with the measured coconut oil.

2. 2

   Cook the rice in stock so it becomes fragrant but remains separate-grained. Rinse the rice until the water runs almost clear, drain for 20 minutes, then simmer it with beef stock, ghee, rampe, Ceylon cinnamon, cardamom, cloves, and salt until the liquid is absorbed; rest covered for 10 minutes and fluff gently.

3. 3

   Make the mixed meat curry with a dark, concentrated gravy rather than a loose sauce. Heat coconut oil, fry onion until golden, add garlic, ginger, rampe, curry leaves, curry powder, turmeric, pepper, Ceylon cinnamon, and cloves, then add the beef, pork, and chicken with salt and vinegar and cook until the meat is well coated.

4. 4

   Braise the meat until tender and glossy, adding coconut milk only after the spices have fried properly. Cover and simmer over low heat for 55 to 70 minutes, stirring occasionally, until the beef and pork are tender and the gravy clings to the meat; uncover for the last 10 minutes if the curry looks watery.

5. 5

   Cook the seeni sambol slowly so the onions become sweet, dark, and jammy without burning. Fry the sliced onions in coconut oil with maldive fish flakes, Ceylon cinnamon, and cardamom for 25 to 30 minutes, then add vinegar, jaggery, chili flakes, and salt and cook until shiny and thick.

6. 6

   Prepare the brinjal pahi and ash plantain curry as two contrasting vegetable elements. Fry the eggplant batons in the measured oil until browned, then cook them with onion, garlic, mustard seeds, turmeric, vinegar, jaggery, and salt; separately simmer ash plantain with coconut milk, onion, garlic, curry leaves, turmeric, curry powder, and salt until just tender.

7. 7

   Shape and fry the frikkadels, the Dutch Burgher meatballs that make lamprais distinctive. Soak the bread in milk, squeeze lightly, mix it with minced beef, egg, onion, garlic, pepper, nutmeg, salt, and breadcrumbs, form 18 small oval balls, and shallow-fry them in coconut oil until browned and cooked through.

8. 8

   Assemble each parcel with balance rather than overfilling. Place about 220 g cooked stock rice in the center of each banana leaf, add equal portions of mixed meat curry, three frikkadels, seeni sambol, brinjal pahi, ash plantain curry, and one half hard-boiled egg, keeping the wetter curries toward the center.

9. 9

   Fold each banana leaf parcel firmly to trap the aroma inside. Bring the long sides over the filling, fold the short ends underneath, place seam-side down on a baking tray, and bake at 180°C for 20 minutes until the leaf darkens and the rice absorbs the curry aromas.

10. 10

    Rest the lamprais parcels for 8 minutes after baking so the rice sets and the leaf fragrance settles. Serve each parcel still wrapped, allowing diners to open the banana leaf at the table and mix the rice with the curries and sambols themselves.