Sri Lankan Spiced Rice Parcels

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 10 curry leaves 10 curry leaves
• 1 pound (450g) meat (chicken, beef, or pork), cut into bite-sized pieces 1 pound (450g) meat (chicken, beef, or pork), cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 4 banana leaves, cut into 8x8 inch squares 4 banana leaves, cut into 8x8 inch squares

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, bring the water to a boil. Add the rinsed rice, cinnamon stick, cardamom pods, cloves, and curry leaves. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is cooked and fluffy. Remove from heat and set aside.
3. 3.
   In a separate bowl, combine the meat, vegetable oil, chopped onion, minced garlic, grated ginger, curry powder, turmeric powder, chili powder, and salt. Mix well to ensure the meat is evenly coated with the spices. Allow the meat to marinate for at least 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Heat a frying pan over medium heat and add the marinated meat. Cook until the meat is browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
6. 6.
   Take a square piece of banana leaf and place a portion of cooked rice in the center. Top with a portion of the cooked meat. Fold the banana leaf to form a neat parcel, securing it with toothpicks if necessary. Repeat with the remaining rice and meat.
7. 7.
   Place the parcels on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the banana leaves are slightly charred and the flavors have melded together.
8. 8.
   Remove the toothpicks and carefully unwrap the parcels before serving. Serve hot with a side of sambol.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Banana leaves — Soften the banana leaves by briefly dipping them in hot water before wrapping the parcels to prevent tearing.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a vegetarian version, substitute the meat with paneer or tofu.
• Experiment with different spice blends to customize the flavor profile of the meat marinade.
• If banana leaves are not available, you can use parchment paper as a substitute, although it won't impart the same aroma.
• Serve the Spiced Rice Parcels with a side of Sri Lankan pickle for an extra burst of tanginess.
• Leftover parcels can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Sri Lankan Spiced Rice Parcels hot, allowing guests to unwrap their own parcels for an interactive dining experience. Accompany the dish with a side of sambol and Sri Lankan pickle to enhance the flavors.

Presentation advice

Arrange the unwrapped parcels on a platter, showcasing the vibrant colors of the rice and meat. Garnish with fresh curry leaves for an added touch of authenticity. Serve alongside the side dishes and condiments for a visually appealing presentation.