Sri Lankan Lump Rice (Lamprais) Recipe at Home

Sri Lankan lump rice, often called lamprais, is a fragrant rice parcel served with curry and savory accompaniments, traditionally wrapped and baked in a banana leaf. This home version pairs spiced stock-cooked rice with chicken curry, tangy eggplant, meatballs, and a boiled egg; recipes vary by household and may include other curries or sides.

Ingredients

For the rice: 2 cups (370 g) long-grain rice, such as samba or basmati, rinsed until the water runs mostly clear
2 tablespoons (28 g) ghee or unsalted butter
1 small yellow onion (about 70 g), finely chopped
2 garlic cloves (about 6 g), finely chopped
1 cinnamon stick (about 7 cm / 3 inches)
4 whole cloves and 4 green cardamom pods, lightly crushed
3 cups (710 ml) chicken stock, preferably unsalted
1 teaspoon (6 g) fine salt, or to taste
For the chicken curry: 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) neutral cooking oil
1 medium yellow onion (about 110 g), finely chopped
2 garlic cloves (about 6 g), finely chopped, and 1 teaspoon (5 g) finely grated fresh ginger
1 tablespoon (6 g) Sri Lankan roasted curry powder, or another roasted curry powder
½ teaspoon (1 g) ground turmeric, ¼ teaspoon (0.5 g) cayenne, and ½ teaspoon (3 g) salt
1 medium tomato (about 150 g), chopped, and ¾ cup (180 ml) coconut milk
1 teaspoon (5 ml) lime juice
For the eggplant: 1 medium eggplant (about 450 g), cut into ½-inch (1.25 cm) cubes
2 tablespoons (30 ml) neutral cooking oil, divided
½ small red onion (about 50 g), thinly sliced
½ teaspoon (1 g) black mustard seeds and ¼ teaspoon (0.5 g) ground turmeric
1 tablespoon (15 ml) rice vinegar, plus ½ teaspoon (2.5 ml) sugar and ¼ teaspoon (1.5 g) salt
For the meatballs and parcels: 8 ounces (225 g) ground beef, ¼ cup (25 g) fine breadcrumbs, 1 small egg (about 50 g), beaten, and 2 tablespoons (20 g) finely chopped onion
¼ teaspoon (0.5 g) ground black pepper, ⅛ teaspoon (0.25 g) ground nutmeg, and ¼ teaspoon (1.5 g) salt
4 large eggs (about 200 g total)
4 banana-leaf pieces, each about 12 inches (30 cm) square, plus 1 teaspoon (5 ml) oil for brushing

Instructions

Organize and prepare the components. Rinse and drain the rice. Chop the onions, garlic, ginger, and tomato, and cut the chicken and eggplant as listed. In a bowl, mix the ground beef, breadcrumbs, beaten egg, chopped onion, pepper, nutmeg, and salt just until combined. Shape into 8 small meatballs, about 1 inch (2.5 cm) across. Set out the measured spices and stock so the rice and curries are easy to cook in sequence.
Cook the chicken curry, about 35 minutes. Warm the oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Stir in the garlic, ginger, curry powder, turmeric, cayenne, and salt; cook for 30 seconds, just until fragrant. Add the chicken and turn the pieces to coat them in the spices. Stir in the tomato and coconut milk. Bring to a gentle simmer, cover partly, and cook for 20 to 25 minutes, stirring occasionally, until the chicken is tender. Check a thick piece with a food thermometer: USDA FSIS recommends chicken reach a safe minimum internal temperature of 165°F (74°C). Stir in the lime juice, taste the sauce, and keep it covered off the heat.
Make the eggplant, about 20 minutes. Heat 1 tablespoon (15 ml) oil in a wide skillet over medium-high heat. Add the eggplant in a single layer, working in batches if needed, and cook for 8 to 10 minutes, turning so the cubes brown on several sides and soften. Transfer them to a plate. Add the remaining oil, mustard seeds, and sliced red onion to the skillet. When the seeds begin to pop, add the turmeric and cook for 30 seconds. Return the eggplant to the pan and stir in the vinegar, sugar, and salt. Cook for 2 to 3 minutes, until the sharp vinegar smell softens and the eggplant is glossy. Remove from the heat.
Boil the eggs and cook the meatballs, about 25 minutes total. Put the 4 eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then cover, turn off the heat, and leave for 10 to 12 minutes. Transfer the eggs to cold water; once cool enough to handle, peel them. The yolks and whites should be firm. Meanwhile, brown the meatballs in a lightly oiled skillet over medium heat, turning gently for about 5 minutes. Add 2 tablespoons (30 ml) water, cover, and cook for another 8 to 10 minutes. Check one meatball in the center with a thermometer; ground beef should reach the USDA FSIS safe minimum of 160°F (71°C). Set the cooked meatballs aside.
Cook the rice, about 25 minutes. Melt the ghee in a heavy saucepan over medium heat. Add the chopped onion and cook for 4 minutes, until soft but not browned. Stir in the garlic, cinnamon, cloves, and cardamom for 30 seconds. Add the drained rice and stir for 1 minute to coat the grains. Pour in the stock and salt. Bring to a boil, stir once, cover tightly, and turn the heat to low. Cook for 15 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and leave covered for 5 minutes, then fluff gently with a fork. Remove the whole spices if you prefer not to serve them.
Soften the banana leaves and heat the oven. While the rice rests, heat the oven to 350°F (175°C). Wipe each leaf clean and trim off any stiff ribs that prevent it from folding. Briefly pass each piece over a low gas flame or dip it in hot water for a few seconds, until it becomes pliable rather than brittle. Pat dry and brush the center of each leaf lightly with oil. If a leaf tears, overlap two pieces to make a sturdy base.
Assemble and bake, about 15 minutes. Divide the rice among the four leaves and shape each portion into a compact mound. Arrange one-quarter of the chicken curry, eggplant, and meatballs beside or partly over each mound, adding a little curry sauce but not enough to make the rice soggy. Put one boiled egg on each parcel. Fold the sides of each leaf over the filling, then fold the ends underneath to make a snug packet. Place the parcels seam-side down on a baking sheet and bake for 15 minutes, until hot throughout. Open carefully to serve; the leaves are fragrant wrapping, not edible.

Tips

Choose rice that holds its shape. Sri Lankan samba rice gives a traditional, slightly compact texture, while basmati is a practical substitute with longer, more separate grains. Rinse either kind well, and measure the stock carefully so the finished rice is tender rather than wet.
Adjust the heat gradually. Roasted curry powders differ in strength. If yours is unfamiliar, start with less cayenne and add more to the chicken sauce after tasting; the eggplant and egg provide gentler contrasts in the parcel.
Keep the fillings distinct. Drain excess liquid from the chicken curry before assembling and use only a spoonful of sauce per parcel. Too much liquid can break the leaf and turn the rice mushy during baking.
Handle banana leaves gently. Brief warming makes them flexible enough to fold. If fresh leaves are unavailable, use parchment paper inside foil; it will hold the parcel together but will not give the rice the same leafy aroma.

Serving Suggestions

Serve the parcels hot, either folded closed for each person to open at the table or unwrapped onto a plate. A portion already contains rice, chicken, eggplant, meatballs, and egg, so it can stand on its own as a substantial meal. For a brighter plate, add a small dish of lime wedges, fresh cucumber, or a lightly dressed salad. A spoonful of Sri Lankan seeni sambol or another onion relish is a good extra for guests who like a sweet, savory, and spicy accent. Keep any wet accompaniments separate until serving so they do not soak into the rice.

Variations

Lamprais recipes are not identical: the number and type of curries and sides differ between cooks and families. For a less elaborate parcel, omit the meatballs and increase the chicken or eggplant slightly. To make it vegetarian, replace the chicken with firm tofu or cooked chickpeas in the same curry sauce, and use vegetable stock for the rice; leave out the meatballs and add another vegetable side. For a more traditional assortment, include a small portion of seeni sambol or a cooked lentil curry if available. These additions change the balance and workload, so keep each portion modest and avoid overfilling the leaves. If roasted Sri Lankan curry powder is hard to find, another roasted curry powder works; a standard unroasted curry blend will taste less deep and toasty, but is still usable.

Storage and Reheating

Refrigerate cooked parcels within 2 hours of cooking. Keep them wrapped or transfer the components to airtight containers; they will keep for 3 to 4 days in the refrigerator. For longer storage, freeze the cooled rice and curries in airtight containers for up to 2 months for best quality. The texture of the eggplant may soften after freezing, so it is often best made fresh. Thaw frozen food in the refrigerator overnight rather than on the counter.

To reheat a refrigerated parcel, unwrap it, place the contents in a covered oven-safe dish with a teaspoon of water, and heat at 325°F (165°C) until steaming hot throughout. A microwave also works: cover loosely, heat in short intervals, and stir or rearrange the food so it warms evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the amount you plan to eat, and do not leave cooked rice or parcels at room temperature for more than 2 hours.

Frequently Asked Questions

Is lump rice the same as lamprais?
“Lump rice” is often used as an informal English name for Sri Lankan lamprais, a meal of seasoned rice and accompaniments baked in a leaf parcel. Names and spellings vary, and some cooks use “lamprais” for a particular combination of sides rather than every rice parcel.

Can I make the components ahead?
Yes. Cook the chicken curry, eggplant, and meatballs up to 2 days ahead and refrigerate them promptly in separate covered containers. You can also boil the eggs a day ahead. Cook the rice and assemble the parcels closer to serving so the grains stay pleasant rather than drying out in storage.

What can I use instead of banana leaves?
Parchment paper is the simplest substitute, with foil wrapped around it to hold the shape. The parcels will bake well, but the rice will miss the gentle grassy aroma of banana leaf. Do not use foil alone if you want a lining in direct contact with the food; the parchment also makes serving easier.

Can I make this recipe less spicy?
Yes. Omit the cayenne and choose a mild roasted curry powder. The dish will still have the warmth of the spices, while the lime and vinegar keep the curries lively. Serve chili sambol or extra hot sauce separately so each diner can adjust their own portion.

Why is my rice sticky or mushy?
Too much stock, a loose-fitting lid, or stirring during the covered simmer can make the grains wet and sticky. Rinse and drain the rice, use the measured stock, keep the lid closed while it cooks, and let it rest for 5 minutes before fluffing. If the rice is only slightly wet, leave it uncovered for a few minutes before assembling the parcels.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).