Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of cinnamon powder
- 1/2 teaspoon of cardamom powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of chili powder
- 1/2 cup of coconut milk
- 4 boiled eggs
- 1/2 cup of raisins
- 1/2 cup of cashews
- 1/2 cup of fried onions
- Banana leaves
Special equipment needed:
- Large pot with lid
- Medium pot with lid
- Frying pan
- Banana leaves
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked rice. Stir and cover the pot with a lid. Reduce the heat to low and cook for 15 minutes until the rice is cooked.
3. In a frying pan, heat 1/2 cup of vegetable oil over medium heat. Add the chopped onion and fry until golden brown. Add the minced garlic and ginger and fry for 1 minute.
4. Add the turmeric powder, cumin powder, coriander powder, cinnamon powder, cardamom powder, black pepper, and chili powder. Stir and fry for 1 minute.
5. Add the coconut milk and stir. Cook for 2 minutes until the sauce thickens.
6. Add the boiled eggs, raisins, and cashews to the sauce. Stir and cook for 2 minutes.
7. Preheat the oven to 350°F.
8. Take a banana leaf and cut it into a rectangle shape. Place a spoonful of rice in the center of the leaf. Add a spoonful of the egg and sauce mixture on top of the rice. Add another spoonful of rice on top of the egg mixture.
9. Fold the banana leaf to form a packet. Repeat the process until all the rice and egg mixture is used up.
10. Place the packets on a baking tray and bake in the oven for 10 minutes.
11. Serve the Egg Lamprais hot, garnished with fried onions.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Fat per serving: 30g
Carbohydrates per serving: 60g
Protein per serving: 10g
Substitutions for ingredients:
- You can use jasmine rice instead of basmati rice.
- You can use any type of nuts instead of cashews.
- You can use dried cranberries instead of raisins.
Variations:
- You can add chicken or beef to the egg mixture.
- You can add vegetables like carrots and peas to the egg mixture.
Tips and tricks:
- Soak the rice before cooking to make it fluffy.
- Use a non-stick frying pan to prevent the egg mixture from sticking.
- Use fresh banana leaves for the best flavor.
Storage instructions:
You can store the Egg Lamprais in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Egg Lamprais, place it in the microwave for 2-3 minutes or in the oven at 350°F for 10 minutes.
Presentation ideas:
Serve the Egg Lamprais on a plate with a side salad.
Garnishes:
Garnish the Egg Lamprais with fried onions.
Pairings:
Serve the Egg Lamprais with a cold drink like iced tea.
Suggested side dishes:
Serve the Egg Lamprais with a side salad or steamed vegetables.
Troubleshooting advice:
- If the rice is too dry, add a tablespoon of water and mix well.
- If the egg mixture is too thick, add a tablespoon of water and mix well.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the sauce.
- Wash your hands and utensils before cooking to prevent cross-contamination.
Food history:
Lamprais is a traditional Sri Lankan dish that was introduced during the Dutch colonial period.
Flavor profiles:
The Egg Lamprais has a spicy and aromatic flavor with a hint of sweetness from the raisins.
Serving suggestions:
Serve the Egg Lamprais hot with a side salad and a cold drink.
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Region: Sri Lankan