Sri Lankan lump rice, or “lamprais,” is a vibrant and aromatic dish with Dutch colonial roots, featuring fragrant rice, spiced meats, and colorful accompaniments wrapped in a banana leaf. This iconic dish reflects Sri Lanka’s diverse culinary heritage, combining bold spices and textures into a single, flavorful parcel. Traditionally baked to fuse the flavors, lamprais is ideal for special occasions or a hearty family meal. This updated recipe includes crispy Sri Lankan cutlets and a flavorful fried brinjal curry, adding a rich, tangy element to the dish. Follow these steps to create an authentic and delicious lamprais experience.
Ingredients (Serves 4)
For the Rice:
- 2 cups basmati or samba rice, rinsed and soaked for 30 minutes
- 2 tbsp ghee or vegetable oil
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 4 cloves
- 1 medium onion, finely sliced
- 2 cups coconut milk
- 1 cup water
- 1 tsp turmeric powder
- Salt to taste
For the Chicken Curry:
- 500g boneless chicken, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp chili powder
- 1 tsp curry powder (Sri Lankan or roasted)
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 cup coconut milk
- 1 cinnamon stick
- 2 curry leaves sprigs
- Salt to taste
For the Ash Plantain Curry:
- 2 ash plantains (or green bananas), peeled and cubed
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp mustard seeds
- 1 small onion, chopped
- 1 cup coconut milk
- 1 tbsp vegetable oil
- Salt to taste
For the Fried Brinjal Curry:
- 2 medium brinjals (eggplants), sliced into thin strips
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 small onion, finely sliced
- 1 green chili, chopped
- 1 tbsp vinegar
- 1 tsp sugar
- 1/2 tsp mustard seeds
- 1 tbsp vegetable oil
- Salt to taste
For the Cutlets:
- 250g canned tuna (drained) or mashed potatoes (for vegetarian option)
- 1 medium potato, boiled and mashed
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp ground black pepper
- 1 tsp curry powder
- 1 tbsp lime juice
- 1 egg, beaten (for coating)
- 1 cup breadcrumbs
- Oil for deep frying
- Salt to taste
For the Seeni Sambol:
- 2 large onions, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp Maldive fish flakes (optional)
- 1 tsp chili powder
- 1 tsp sugar
- 1 tbsp tamarind paste
- Salt to taste
Additional Components:
- 4 hard-boiled eggs, halved
- 1/2 cup cashew nuts, fried
- 4 banana leaves, cleaned and softened (cut into 12×12-inch squares)
- Blachan (shrimp paste), a small dollop per parcel (optional)
Preparation Steps
Step 1: Prepare the Rice
Heat ghee in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves, and let them sizzle for 30 seconds to release their aroma. Sauté the sliced onion until golden brown. Stir in the turmeric powder, then add the soaked and drained basmati rice. Toast the rice for 2 minutes, then pour in the coconut milk and water. Season with salt, bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the rice is fluffy and fully cooked. Set aside to cool slightly.
Step 2: Make the Chicken Curry
In a pan, heat oil and sauté the chopped onion, garlic, and ginger until fragrant. Add the chili powder, curry powder, turmeric, coriander, cumin, cinnamon stick, and curry leaves, stirring for a minute to bloom the spices. Add the chicken pieces, coating them well in the spice mix. Pour in the coconut milk, season with salt, and simmer for 20-25 minutes until the chicken is tender and the curry thickens. Remove from heat and let it cool slightly.
Step 3: Cook the Ash Plantain Curry
Heat oil in a pan and add mustard seeds, letting them pop. Add the chopped onion and sauté until soft. Stir in the turmeric and chili powder, then add the cubed ash plantains. Pour in the coconut milk, season with salt, and cook on low heat for 15 minutes until the plantains are soft but not mushy. Set aside to cool.
Step 4: Prepare the Fried Brinjal Curry
Toss the brinjal slices with turmeric, chili powder, and a pinch of salt. Heat oil in a pan over medium heat, add mustard seeds, and let them pop. Add the sliced onion and green chili, sautéing until the onion is soft. Add the brinjal slices and fry until golden and tender, about 8-10 minutes. Stir in the vinegar and sugar, cooking for another 2 minutes until the flavors meld. Season with salt and set aside to cool.
Step 5: Prepare the Cutlets
In a bowl, mix the canned tuna (or mashed potatoes for a vegetarian version), boiled mashed potato, chopped onion, green chili, black pepper, curry powder, lime juice, and salt. Form the mixture into small, flat patties (about 2 inches in diameter). Dip each patty in the beaten egg, then coat with breadcrumbs. Heat oil in a deep frying pan and fry the cutlets until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
Step 6: Make the Seeni Sambol
Heat oil in a pan and sauté the sliced onions until caramelized and golden, about 15 minutes. Add the Maldive fish flakes (if using), chili powder, sugar, and tamarind paste. Cook for another 5 minutes, stirring frequently, until the mixture is sticky and jammy. Season with salt and set aside.
Step 7: Assemble the Lump Rice Parcels
Soften the banana leaves by briefly passing them over a low flame or dipping them in hot water. Place a square of banana leaf on a flat surface. Spoon a portion of rice (about 1/2 cup) in the center, flattening it slightly. Add a spoonful of chicken curry, ash plantain curry, fried brinjal curry, and seeni sambol. Place one or two cutlets, half a boiled egg, a few fried cashews, and a small dollop of blachan (if using) on top. Fold the banana leaf into a neat parcel, securing the edges with toothpicks or string.
Step 8: Bake the Parcels
Preheat your oven to 180°C (350°F). Place the parcels on a baking tray and bake for 15-20 minutes to allow the flavors to meld together. The banana leaf will impart a subtle, earthy aroma to the dish.
Step 9: Serve
Carefully unwrap the parcels and serve the lump rice hot, either on the banana leaf for an authentic presentation or transferred to a plate. Pair with a side of cucumber salad or a tangy pickle to complement the rich flavors.
Tips for Success
- Use fresh banana leaves for the best flavor, but aluminum foil can be used if unavailable.
- Adjust the spice levels in the curries, cutlets, and sambol to suit your taste.
- Prepare components in advance and assemble the parcels just before baking to save time.
- For an authentic touch, source Sri Lankan curry powder and Maldive fish flakes from specialty stores.
- Ensure the oil is hot enough when frying cutlets and brinjals to achieve a crispy texture without absorbing excess oil.
This Sri Lankan lump rice recipe, enhanced with crispy cutlets and tangy fried brinjal curry, delivers a delightful blend of textures and flavors. Each parcel is a burst of Sri Lankan tradition, perfect for gatherings or a special homemade meal. Enjoy crafting this flavorful dish and savor the essence of Sri Lanka!