Lamprais

Lamprais is a traditional Sri Lankan dish consisting of fragrant rice, meat (usually beef, pork, or chicken), and a variety of accompaniments, all wrapped in banana leaves and baked. Here’s a unique and detailed recipe for Sri Lankan Lamprais:
Ingredients:
For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods
• 1 teaspoon turmeric powder
• Salt to taste
  For the Meat Curry:
• 500 grams of beef, pork, or chicken, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 2 tablespoons curry powder
• 1 teaspoon chili powder (adjust to your preferred level of spiciness)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground fennel seeds
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods
• 1 sprig curry leaves
• Salt to taste
• 1 cup coconut milk
  For the Accompaniments:
• 4 boiled eggs, peeled
• 4 small brinjals (eggplants), halved lengthwise
• 4 green plantain bananas, peeled and halved
• 4 small portions of seeni sambol (caramelized onion relish)
• 4 small portions of ash plantain curry
• 4 small portions of fish cutlet (optional)
• 4 small portions of blachan (dried shrimp paste)
• 4 small portions of frikkadels (Sri Lankan meatballs)
  For the Banana Leaf Wrapping:
• Banana leaves, cut into rectangles (large enough to wrap the rice and accompaniments)
• Kitchen twine or toothpicks to secure the wraps
  Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. In a large pot, bring 4 cups of water to a boil. Add the rinsed rice, cinnamon stick, cloves,
   cardamom pods, turmeric powder, and salt. Stir well and cover the pot. Cook the rice over low
   heat until it is tender, and the water is absorbed. Remove from heat and set aside.
3. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion,
   minced garlic, and grated ginger. Sauté until the onion becomes translucent.
4. Add the meat cubes to the pan and cook until they are browned on all sides.
5. Stir in the chopped tomatoes, curry powder, chili powder, ground coriander, ground cumin,
   ground fennel seeds, cinnamon stick, cloves, cardamom pods, curry leaves, and salt. Mix well
   to coat the meat with the spices.
6. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover
   the pan, and let it cook for about 1 hour or until the meat is tender and the flavors have
   melded together.
7. Preheat the oven to 180°C (350°F).
8. Prepare the accompaniments by boiling the eggs, halving the brinjals and plantain
   bananas, and making small portions of seeni sambol, ash plantain curry, fish cutlet, blachan,
   and frikkadels.
9. Lay out a banana leaf rectangle on a clean surface. Place a portion of rice in the center of
   the leaf. Top the rice
   with a portion of meat curry and arrange the boiled egg, brinjal, plantain banana, seeni
   sambol, ash plantain curry, fish cutlet, blachan, and frikkadels alongside the rice.
10. Fold the banana leaf over the rice and accompaniments, forming a neat packet. Secure
    the edges with kitchen twine or toothpicks.
11. Repeat the process with the remaining rice and accompaniments.
12. Place the wrapped lamprais on a baking tray and bake in the preheated oven for about
    20-25 minutes to allow the flavors to meld together and the banana leaves to impart their
    aroma.
13. Remove the lamprais from the oven and let them cool slightly before serving.
14. To serve, carefully open the banana leaf packets and transfer the contents onto plates.
15. Enjoy the unique and flavorful Sri Lankan Lamprais with a side of sambal or chutney.
    Note: Lamprais is traditionally served with sambal or chutney, such as tomato-onion sambal
    or mint chutney, for an added burst of flavor.
    Enjoy the authentic and delicious Sri Lankan Lamprais!