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1
Cook the Ghee Rice
20 Mins
Medium heat, ~180°C (350°F), then low simmer ~95°C (203°F)
Melt 15 g of the ghee in a heavy pot, fry half the diced onion with the cinnamon, cardamom, cloves, pandan leaf and curry leaves for 2 minutes, then stir in the drained rice and turmeric until every grain is coated. Pour in 400 ml of water or light chicken stock, add a pinch of salt, bring to a boil, then cover, turn the heat to low and cook for 15 minutes. Rest off the heat for 5 minutes, then fluff with a fork.
Do not lift the lid while the rice steams — the trapped steam is what finishes the grains.
Done when: Tender, separate grains, pale gold and smelling of spice.
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2
Simmer the Chicken Curry
25 Mins
Medium heat, ~180°C (350°F), simmer ~95°C (203°F)
Heat 15 g of ghee in a pan, fry the remaining diced onion, garlic and ginger for 3 minutes, then add the curry powder and chilli powder and fry for 1 minute more. Add the chicken pieces and tomato, stir to coat, then pour in the coconut milk. Simmer gently for 20 minutes until the chicken is cooked through and the sauce is thick. Season with salt; the chicken must reach 74°C (165°F) inside.
A gentle simmer, not a rolling boil, keeps the coconut milk from splitting.
Done when: Tender chicken in a thick, dark-gold sauce; juices run clear and the meat reaches 74°C (165°F).
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3
Simmer the Beef Curry
20 Mins
Medium heat, ~180°C (350°F), simmer ~95°C (203°F)
In a second pan, fry the beef in the remaining ghee until browned on all sides, then add half the curry powder and a pinch of salt. Cover and simmer for 15 minutes until the beef is tender and the sauce clings to the meat. The beef is a whole cut, so a good simmer is enough — there is no single safe temperature for whole beef, but it should be steaming hot through and tender to the bite.
Cut one piece open to check — it should yield easily to a fork, not spring back.
Done when: Tender beef in a dark, clinging sauce.
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4
Fry the Pork Frikkadels
10 Mins
Medium heat, ~180°C (350°F)
Mix the minced pork with a pinch of salt, half the crushed garlic and a pinch of curry powder, then roll into 8 small balls. Fry in a lightly oiled pan for 8 minutes, turning often, until browned all over and cooked through — minced pork must reach 71°C (160°F) inside.
Keep the balls small, about the size of a walnut, so they cook through without drying out.
Done when: Browned, firm meatballs with no pink in the centre; 71°C (160°F) inside.
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5
Make the Brinjal Moju and Seeni Sambol
15 Mins
Medium heat, ~180°C (350°F)
Fry the eggplant cubes in the vegetable oil for 8 minutes until golden and soft, then toss with the vinegar, a pinch of sugar and a pinch of chilli powder and set aside — this is the sharp brinjal moju. In the same pan, fry the sliced onion in a little oil for 5 minutes until soft and sweet, then stir in the remaining sugar and a pinch of chilli powder — this is the seeni sambol.
Fry the eggplant in a single layer so it browns instead of steaming.
Done when: Golden, soft eggplant in a sharp-sweet pickle; soft, glossy, sweet onions.
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6
Boil the Eggs and Assemble the Parcels
10 Mins
Boiling water, 100°C (212°F)
Boil the eggs for 10 minutes, cool in cold water and peel. Lay a softened banana leaf on the bench, spoon a quarter of the rice into the centre, and top with a quarter each of the chicken curry, beef curry, two frikkadels, half a boiled egg, brinjal moju and seeni sambol. Fold the leaf over the filling and tuck the ends under to make a neat parcel.
Put the rice down first — it soaks up the curry juices and keeps the leaf from tearing.
Done when: Four firm parcels that hold their shape when lifted.
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7
Steam the Parcels
15 Mins
Steaming, 100°C (212°F)
Set the parcels seam-side down in a steamer basket over boiling water, cover and steam for 15 minutes so the leaf perfumes the rice and the flavours run together. The food inside is already cooked — the steam is for aroma and for bringing everything back to steaming hot, at least 74°C (165°F) in the centre.
Do not crowd the basket; steam in two batches if the parcels touch.
Done when: Parcels hot through, the leaf darkened and fragrant.
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8
Rest and Serve
5 Mins
Room temperature, ~22°C (72°F)
Rest the parcels for 5 minutes, then serve each one closed on a plate and let everyone open their own — the rush of fragrant steam is half the pleasure. Peel the leaf back, remove it, and eat the rice and curries with a fork and spoon.
Open the parcel away from your face; the first steam is fierce.
Done when: A fragrant, steaming parcel that opens onto golden rice and rich curries.
Sri Lanka
1h 5m
