Chefstoppe || Rice and Curry in Banana Leaves, Banana Leaf Rice

Prep Time

20 mins
Cook Time

6 mins
Serving
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Ingredients

Grocery List

2 cups cooked rice

1 tbsp oil

1/2 tsp caraway seeds (shahjeera)

salt to taste

1 tbsp oil

2 tbsp tomato puree

1 tbsp fresh cream

salt to taste

2 tbsp freshly grated coconut

4 whole dry kashmiri red chillies , broken into pieces

2 tsp coriander (dhania) seeds

1 tsp cumin seeds (jeera)

2 cardamoms (elaichi)

3 banana leaves (kele ka patta) , cut in 200 mm. x 225 mm.

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Source : tarladalal

Direction

How To Prepare?

1. Heat oil in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for 30 seconds.

2. Add the rice and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

3. Divide into 3 equal portions and keep aside.

4. Heat the oil in a broad non-stick pan, add the prepared paste and sauté on a medium flame for 3 minutes.

5. Add the tomato purée, fresh cream, salt and ¼ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

6. Divide into 3 equal portions and keep aside.

7. Take each banana leaf and keep over an open flame flipping it 1 to 2 times using a tong, till they change colour and become soft.

8. Place a banana leaf on a clean, dry surface and place a portion of the rice and a portion of the curry over it.

9. Bring two opposite sides of the banana leaf towards the centre overlapping each other.

10. Fold the remaining two sides towards the centre overlapping it, and seal it using a toothpick.

11. Repeat step 2 to 4 to make 2 more portions.

12. Place all the wrapped banana leaves on a sieve and steam in a steamer on a medium flame for 10 minutes.

13. Serve immediately.