Authentic Sri Lankan Lamprais: A Step-By-Step Recipe Guide

Ingredients

  • 2 cups basmati rice
  • 4 cups water
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons curry powder
  • 2 cups mixed vegetables (carrots, peas, potatoes)
  • 1 pound chicken thighs, boneless and skinless
  • 1 cup coconut milk
  • Salt to taste
  • 2 bananas, sliced
  • 4 boiled eggs
  • 1 cup fried onions

Steps and instructions

  1. Rinse the basmati rice under cold water until the water runs clear. Add the rinsed rice and 4 cups of water to a pot. Bring to a boil, then reduce the heat to low, cover and let simmer for 15-20 minutes until the rice is cooked. Set aside.
  2. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and minced ginger. Cook until the onion is soft and translucent.
  3. Add the turmeric, cayenne pepper, ground coriander, ground cumin, and curry powder to the skillet. Stir well to combine with the onion mixture.
  4. Add the mixed vegetables to the skillet and stir well to coat in the spices. Cook for 5-7 minutes until the vegetables are tender.
  5. Add the chicken thighs to the skillet and cook until browned on all sides.
  6. Pour the coconut milk into the skillet and stir well. Reduce the heat to low, cover the skillet, and let simmer for 20-25 minutes until the chicken is cooked through and the flavors have melded together.
  7. Season the curry with salt to taste.
  8. In a separate pan, fry the banana slices until golden brown and set aside.
  9. Once everything is ready, assemble the Lamprais. Layer the cooked rice, curry mixture, fried banana slices, boiled eggs, and fried onions in a baking dish. Cover the dish and bake at 350°F for 20-25 minutes until heated through.
  10. Remove from the oven and let cool for a few minutes before serving.

Tools for making

Recipe variations

  • Use brown rice instead of basmati rice for a healthier option.
  • Replace chicken with beef or lamb for a different protein choice.
  • Make it vegetarian by omitting the meat and adding more vegetables like bell peppers or mushrooms.
  • Add extra spices like cinnamon, cardamom, or cloves for a spicier flavor profile.
  • Include cashew nuts or almonds for added crunch and texture.
  • For a gluten-free option, use gluten-free curry powder or spice blends.
  • Experiment with different vegetables like broccoli, cauliflower, or green beans.
  • Add a layer of sliced cheese on top before baking for a cheesy twist.
  • Replace the banana slices with pineapple chunks for a tropical twist.
  • Include raisins or dried cranberries for a touch of sweetness.

Recipe overview

Lamprais is a delicious and hearty dish originating from Sri Lanka. It's packed with rich and aromatic flavors, combining a unique blend of spices with tender chicken and mixed vegetables, all layered with fluffy basmati rice. This dish is further embellished with the sweetness of fried bananas and the distinct taste of boiled eggs and fried onions, creating a meal that is both satisfying and memorable. In this recipe, we'll guide you step-by-step to master Lamprais at home. The process involves preparing a curry base, cooking basmati rice to perfection, and assembling these with added elements in a baking dish to let the flavors meld together beautifully. The final result is a warm, comforting dish with complex flavors and textures that will transport your taste buds to Sri Lanka. This recipe serves 4 people and requires about 90 minutes to prepare and cook. Enjoy the culinary journey!

Common questions

  1. Can I use a different type of rice instead of basmati? Yes, you can use a different type of rice, but note that basmati rice is traditionally used for its aromatic flavor and fluffy texture.
  2. Can I use a different type of meat instead of chicken? Certainly! You can use beef, pork, or even shrimp as a substitute for chicken. Adjust the cooking time accordingly.
  3. Can I make this recipe vegetarian? Absolutely! Simply omit the chicken and use vegetable broth instead of coconut milk to make it vegetarian-friendly.
  4. Can I make Lamprais in advance? Yes, you can prepare the curry and rice mixture in advance and assemble the Lamprais later. Refrigerate the components separately and bake before serving.
  5. Can I freeze Lamprais? Yes, you can freeze Lamprais. Wrap individual portions tightly in foil or freezer-safe containers and store for up to 3 months. Thaw in the refrigerator before reheating.
  6. Can I adjust the spice level? Absolutely! Feel free to adjust the amount of cayenne pepper or omit it altogether if you prefer a milder flavor.
  7. Can I add more vegetables? Yes, you can add additional vegetables of your choice such as bell peppers, green beans, or cauliflower to make it more hearty and nutritious.

Serving dishes and utensils

  • Baking dish - A large oven-safe dish used for assembling and baking the Lamprais.
  • Pot - To cook the basmati rice.
  • Skillet - A large frying pan used for cooking the onion, garlic, ginger, vegetables, and chicken.
  • Spatula - To stir and flip the ingredients in the skillet.
  • Knife - For chopping the onion and slicing the bananas.
  • Cutting board - To provide a stable surface for cutting ingredients.
  • Measuring spoons - To accurately measure the spices.
  • Oven - To bake the assembled Lamprais.

Origin stories

Lamprais, a uniquely Sri Lankan dish, is actually a culinary souvenir from the Dutch Burghers. The name Lamprais is derived from the Dutch word 'lomprijst', which roughly translates to a packet of food. And indeed, this dish is typically served as a neatly wrapped banana leaf packet. Within this packet, you find a combination of savory delights in the form of meat, rice, and vegetables, all cooked together in a blend of tantalizing spices. It's a truly sumptuous feast, packed within a humble leaf. The Dutch Burghers, a community of mixed Dutch, Portuguese and Sri Lankan descent, brought this dish into the local cuisine during the Dutch colonial period, and it has since become a beloved part of the Sri Lankan culinary scene. It is a symbol of the island's rich and diverse history, and a testament to the lasting influence of its colonial past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.