A traditional srilankan style rice cooked in a pot and baked in a banana leaf with a teaspoon of coconut milk. This rice can be frozen and stored for over a week. Warm it in a hot oven just before serving.
500 gms rice
4 cups stocks (chicken and beef/mutton)
1 medium size onion (chopped)
3 pods of cardamon
A teaspoon pepper seeds
1/2 teaspoon turmeric powder
1 tablespoon ghee
Salt to taste
A few curry leaves
2 inch long Rampa (pandan leaves)
1) temper onions in ghee and add the curry leaves and pandan leaves.
2) stir in cardamon, cloves, pepper seeds and sauté for a minute.
3) wash and drain the rice.
4) add rice and turmeric powder over the tempered onions and pour the stocks.
5) add salt to taste.
6) cook until the rice is done.
7) wash, wipe and warm banana leaf over light flame and keep ready to serve rice and bake at the last stage.
This rice needs to be severed with frickadales, lumprey curry, green peas curry and brinjal pahi.
Once the rice is cooked serve on the banana leaves and pour a teaspoon of coconut milk and serve the accompanying vegetables and meat.
Wrap into a neat parcel and tie with a thick thread or string and bake in a pre heated oven for 20 minutes and serve hot with the banana leaf.
The fresh baked aroma of the banana leaf combined with the unique flavours of the spices used in the vegetables and meat plus the aroma of the slightly tempered pandan and curry leaves will definitely not fail to provide an appetite to devour and have an unforgettable lunch.
I would recommend this for picnics.
The frickadales, lumprey curry and brinjal pahi recipes to follow in the next posts.
Thats a picture from a restaurant menu 🙂