Rice and Curry in Banana Leaves, Banana Leaf Rice

by Tarla Dalal

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This is a unique dish, wherein rice and curry are packed in a warm banana leaf, which lends the dish a special fragrance.

The rice is cooked with caraway seeds to make it all the more aromatic, while the combination of cream, tomato puree and a masala paste makes the curry a tangy, creamy and flavour-packed treat. Relish the Rice and Curry in Banana Leaves immediately on preparation.

Rice and Curry in Banana Leaves is a Party - perfect recipe and will have your guests reaching for more.

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Rice and Curry in Banana Leaves, Banana Leaf Rice recipe - How to make Rice and Curry in Banana Leaves, Banana Leaf Rice

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Preparation Time: 20 mins Cooking Time: 6 mins Total Time: 26 mins 4Makes 4 servings
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Ingredients

For The Rice
2 cups cooked rice
1 tbsp oil
1/2 tsp caraway seeds (shahjeera)
salt to taste

For The Curry
1 tbsp oil
2 tbsp tomato puree
1 tbsp fresh cream
salt to taste

To Be Ground Into A Smooth Paste (for The Curry) (using Approx 1/4 Cup Of Water)
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)

Other Ingredients
3 banana leaves (kele ka patta) , cut in 200 mm. x 225 mm. (8” x 9”)

Method

For the rice

Heat oil in a broad non-stick pan, add the caraway seeds and sauté on a medium flame for 30 seconds.
Add the rice and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide into 3 equal portions and keep aside.

For the curry

Heat the oil in a broad non-stick pan, add the prepared paste and sauté on a medium flame for 3 minutes.
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.
Divide into 3 equal portions and keep aside.

How to proceed

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.
Place a banana leaf on a clean, dry surface and place a portion of the rice and a portion of the curry over it.
Bring two opposite sides of the banana leaf towards the centre overlapping each other.
Fold the remaining two sides towards the centre overlapping it, and seal it using a toothpick.
Repeat step 2 to 4 to make 2 more portions.
Place all the wrapped banana leaves on a sieve and steam in a steamer on a medium flame for 10 minutes.
Serve immediately.

Accompaniments

Boondi and Pomegranate Raita
Cucumber and Pudina Raita
Low Calorie Spinach Raita Recipe
Palak Raita Or How To Make Spinach Raita Recipe
Veg Raita, Mixed Vegetable Raita

Nutrient values per serving

Energy	208 cal
Protein	2.1 g
Carbohydrates	20.6 g
Fiber	1.9 g
Fat	13 g
Cholesterol	0 mg
Vitamin A	133.8 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.5 mg
Vitamin C	2.1 mg
Folic Acid	5.1 mcg
Calcium	9.3 mg
Iron	0.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	2.3 mg
Potassium	14.6 mg
Zinc	0.3 mg