Malaysian Banana Leaf Rice

About This Recipe

Banana leaf rice is the South Indian-Malaysian institution — a large banana leaf spread with fragrant steamed rice, then surrounded by an array of curries, raita, pickles, and three vegetable sides. Crispy papadum, spiced lentil rasam soup, and a choice of meat curry complete the feast. You eat with your right hand, mixing rice and curries freely. Refills of vegetables come until you wave them away — never say no the first time.

Ingredients

Serves 4

• 3 cupsbasmati rice, cooked with pandan leaves
• 400 gchicken, for chicken curry
• 2 cupscooked lentils (for rasam)
• 200 gokra, stir-fried with mustard seeds
• 1 cupraita (yogurt with cucumber and cumin)
• 2 mediumtomatoes (for rasam)
• 1 tsptamarind paste (for rasam)
• 3 tbspmeat curry powder
• 400 mlcoconut milk
• 4 piecespapadum, fried or microwaved
• 4 largebanana leaves (cleaned)
• 2 tbspghee (to drizzle on rice)

Instructions

1. 1

   Make the chicken curry

   Cook chicken in oil with curry powder paste, coconut milk, and salt until tender and sauce is thick.

2. 2

   Make the rasam

   Simmer cooked lentils with tomatoes, tamarind, rasam powder, and salt. Temper with mustard seeds and curry leaves in ghee.

3. 3

   Prepare the vegetable sides

   Stir-fry okra with mustard seeds, curry leaves, and turmeric. Prepare raita and pickle.

4. 4

   Set up the banana leaf

   Clean banana leaves and place on plates with the shiny side up. The wider end faces the diner.

5. 5

   Serve

   Mound rice in the center of the leaf. Drizzle ghee over the rice. Arrange curries, sides, raita, and papadum around the rice. Serve rasam in a small cup alongside.

Variations

• •

  Make vegetarian with extra dhal and vegetable curries

• •

  Add prawn masala as the main curry

• •

  Include fried fish for a coastal variation

Storage

Each component stores separately for 3–4 days. The full meal is best assembled fresh.

Frequently Asked Questions