Classic! Sri Lankan Lamprais (A Special Rice Dish)

Lamprais, a traditional dish from the Dutch Burgher community of Sri Lanka, is loved by all communities in the country. It is a special rice dish with specific side dishes baked inside a banana leaf. This delicious combination of flavorful rice and sides makes Lamprais a mouthwatering meal. It is a heavenly delight to the taste buds.

Lamprais
(Sri Lankan Special Rice Dish)

Today I am sharing a classic Sri Lankan dish known as ‘Lamprais’. It is an excellent make-ahead meal ideal for family dinners or to have a get-together party. I hope you will try ‘Lamprais’ and enjoy it as much as I do!!

Lamprais is readily available throughout Sri Lanka as a handy take-home meal. Simply, takeout is easier than cooking it at home. But in the country where now I live, there are no takeout spots/restaurants near me that serve Lamprais. If there are none, the only choice I have is to create my own to satisfy my cravings. So, if you are in the same situation as me, I encourage you to try this recipe.

Making Lamprais-
Plan and prep ahead of time

Making Lamprais from scratch is a complex and laborious process. It comes with rice and an assortment of side dishes. You need to cook each dish separately.

It takes more time and culinary understanding than making a Sri Lankan-style simple rice and curry meal. Most Sri Lankans are intimidated by the thought of making Lamprais at home. I was one of them.

So, when making this recipe, I suggest preparing the recipe a few days or a week ahead. Then keep the prepared items in the fridge or freezer to make the process easier. Then you can assemble your Lamprais in a few hours and enjoy it in a happy mood.

Looking for more Sri Lankan recipes? Take a quick look at the recipe collection HERE.

Banana Leaves

Lamprais is traditionally wrapped and baked in a heated banana leaf. This adds a nice flavor and aroma to the dish. If you don’t have a banana tree around, you can buy them online, just like I do. Pack the leftovers in freezer-safe Ziploc bags and keep them in the freezer for later use.

Well, I highly recommend using banana leaves. But, If you can’t find them, you can use parchment paper as the wrap instead of banana leaf.

What is Lamprais?

‘Rice and Curry’* is the staple diet of Sri Lanka. It is also considered the national dish. Banana leaf-wrapped rice and curry meals are ubiquitous. Lampraise is a unique and special meal among all of them.

Lamprais, a traditional dish from the Dutch Burgher community** of Sri Lanka, is loved by all communities in the country. It is also spelled “Lumprice”, “Lampraise” or “Lumprais” and the closest pronunciation is “lump rice”.

According to internet sources, the name is derived from the Dutch word “lomprijst”. This word loosely translates into ‘a packet/parcel of lumped rice’.

• *Sri Lankan ‘Rice and Curry’ consists of rice served with several small portions of curries. It also includes other accompaniments like condiments, pickles, salads, and papadums.
• **The Dutch Burghers are an ethnic group of mixed Dutch, Portuguese Burghers, and Sri Lankan descent.

Lamprais-A Bit of History

According to internet sources, the Dutch introduced the dish to Sri Lanka in the 17th century. This occurred when the country’s coast was under Dutch rule. It was influenced by the Indonesian (Javanese) dish called “Lemper“. Lemper is a savory snack consisting of glutinous rice and shredded seasoned meat cooked in a banana leaf.

Then the Dutch Burgher community began adapting “Lemper” to local taste. They included a Dutch-style frikkadel (or meatball) along with local curries and condiments. This created a dish that is called “Lamprais” as we know it today.

What is Real Lamprais?

When I started to make Lamprais myself, I realized that I didn’t know much about it. I was curious and just googled as I always do…. and then I came to know this ‘Real Lamprais’ (or authentic Dutch Burgher Lamprais). But, the opinions vary from person to person.

According to the ‘Authentic Lamprais‘ recipe, a Real Lamprais consists of the next items. (The recipe was posted on the Facebook page of the Burgher Community of Sri Lanka.)

• Lamprais curry (Mixed meat curry)
• Frikkadels (Meatballs)
• Brinjal (Eggplant) paell
• Chili & Onion Sambol
• Prawn Blachung
• Ash plantain fries
• Rice cooked in meat stock

Read more on the topic
Lamprais – An Inheritance from the Dutch
In Sri Lanka, Lamprais Keeps the Dutch Burgher Legacy Alive
Lamprais, Sri Lanka’s Favourite Banana Leaf Rice Meal
Lamprais – The Best Traditional Food in Sri Lanka

Lamprais that consists of yellow rice and side dishes!

What goes into Lamprais?

It seems over the years, the original recipe has undergone modifications so the dish varies from place to place. If you go to Sri Lankan restaurants/takeout spots, you’ll get different versions of ‘Lamprais’.

Read more on the topic Going Dutch: The Best Lamprais in Town!

Usually, Lamprais consists of savory rice and several specific side dishes.

• Ghee Rice (mostly) or Yellow Rice (sometimes)
• Mixed Meat Curry or One Meat Curry (mostly chicken)
• Brinjal Pickle (Batu Moju)
• Fried Ash Plantain Curry or Stir-fried Potato
• Chili Onion Relish
• Spicy Caramelized Onions (Seeni Sambol)
• Fish Cutlets
• A fried hard-boiled egg

Note: Mixed meat curry, also called three-meat curry, mostly includes chicken, beef, and pork.

Variation

You will also find some creative interpretations of the common recipe. These interpretations substitute meat curries with fish, seafood, or vegetarian versions with meatless curries.

My take on Lamprais recipe

Here is my take on Lamprais and its recipes to make the dish.

You can prepare most of the recipes a few days or a week ahead. Then, keep them in the fridge or freezer to reduce the overall cooking time. I have shared all of these recipes on this blog before so please click the links to get the recipes.

IMPORTANT: Remember to cook curries until the gravy turns thick.

1. The Rice (Ghee Rice or Yellow Rice)
2. Chicken Curry
3. Fried Ash Plantain Curry or Devilled Potato
4. Seeni Sambol (Onion Relish)
5. Lunu Miris (Chili/Onion Relish
6. Eggplant Pickle (Wambatu Moju)
7. Fish Cutlets
8. Fried Boiled Egg

All are wrapped in banana leaves to create a parcel. Then, they are baked in a warm oven for about 30 minutes. The aroma of the banana leaves infuses into the rice. This baking process is very important as it gives out a pleasant smoky flavor to the dish.

Ghee Rice

Ghee Rice (or Dunthel Bath) is the base for most of the Lamprais. It’s a Sri Lankan-style festive rice dish infused with the delicious flavors of ghee, aromatic spices, and local herbs. You can make it ahead of time. Store it in an air-tight container in the fridge for about a week. Alternatively, you can store it in the freezer for up to 3 months.

Yellow Rice

You can substitute ghee rice with yellow rice; flavorful but not traditional. Sri Lankan-style Yellow Rice (or Kaha Bath) is a festive rice dish mostly served on special occasions. You can make it ahead of time. Store it in an air-tight container in the fridge for about a week. Or store it in the freezer for up to 3 months.

Chicken Curry

Check out the chicken curry recipes I have used to make my Lamprais. Remember to cook until the gravy turns thick. You can make all of them ahead of time. Store them in an air-tight container in the fridge for about 3 days. Alternatively, store them in the freezer for up to 3 months.

Fried Ash Plantain Curry

This unique Sri Lankan-style plantain curry is flavored with fragrant spices, local herbs, and coconut milk. You can make it ahead of time. Store it in an air-tight container in the fridge for about 3 to 4 days. I don’t recommend freezing it.

Deviled Potato (Ala Thel Dala)

Deviled Potato is a Sri Lankan-style spicy dry potato curry. Locally, it is known as Ala Thel Dala or Ala Baduma. You can make it ahead of time. Store it in an air-tight container in the fridge for about 2 days. I don’t recommend freezing it.

Eggplant Pickle (Batu Moju)

Batu Moju (aka Wambatu Moju) is a sweet, sour, and spicy Sri Lankan-style eggplant (or brinjal) pickle. You can make it ahead of time. Store it in an air-tight container in the fridge for about one month. Alternatively, keep it in the freezer for about 3 months or more. You can also just buy a jar of it online.

Onion Relish (Seeni Sambol)

Seeni Sambol is a sweet and spicy caramelized onion relish. You can make it ahead of time. Store it in an air-tight container in the fridge for about one month. You can also store it in the freezer for about 3 months or more. You can also just buy a jar of it online.

Chili Onion Relish (Lunu Miris)

I usually make it the same day I use it.

Fish Cutlets

They are delicious as a snack with a cup of tea or as a side dish for lunch or dinner. Usually, in a Lamprais, you get one or two fish cutlets. You can make them ahead of time. Store them in an air-tight container in the fridge for about three days. You can also store them in the freezer for about 3 months or more.

Fried Hard-Boiled Eggs

You can use a hard-boiled egg or shallow fry it after seasoning with salt, chili, and turmeric. You can make it ahead of time. Store it in an air-tight container in the fridge for about three days.

Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE.

Preparing the Banana Leaf

You need to heat the banana leaf over a low open flame. This will make it soft and pliable enough to form the parcels. This step makes it easy to fold the leaf without tearing.

TIPS

• You can use one whole banana leaf as the wrap.
• Sometimes, it tears when handled. If that happens, place a foil or parchment paper underneath the two or more pieces of leaves to secure them.

To Assemble

Tips

• Overcrowding leads to difficulty in wrapping it and tearing the leaf.
• If you find it difficult to hold down the leaf with a toothpick, use a foil or parchment underneath. Wrap it over the banana leaf tightly.

Bake

Once the Lamprais is assembled in the banana leaf, place it in an oven-safe tray. Bake it in the preheated oven at 350’F/175’C for about 30 minutes. When the baking is done, remove it from the oven.

Serve and Enjoy!

Storing Suggestions

After baking, wrap the parcels again tightly with a plastic wrap. Then store them in an air-tight container in the fridge for about three days. Alternatively, store them in the freezer for about 3 months or more.

How do you reheat it? When you are ready to eat, thaw it for about 30 minutes before use. Place it in an oven-safe baking tray and bake for about 20 minutes at 350’F/175’C in a preheated oven.

How to use parchment paper wraps?

If banana leaves are not available, you can use parchment paper as the wrap. I don’t use aluminum foil as wraps as I don’t want the foil touching the food. I usually wrap the food in parchment. Then I cover it with foil if needed and bake.

The Disadvantages of Cooking with Aluminum Foil: What You Need to Know
Storing food in aluminum foil is dangerous, here’s why

Lamprais-Variation

You will also find some creative interpretations of the Lamprais recipe. Some versions substitute meat curries with fish or seafood. Others offer vegetarian versions with meatless curries. Some also use Pol Sambol (Coconut Condiment) instead of Lunu Miris or Prawn Blachan.

Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE.

THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld

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