Banana Leaf Rice (Nasi Daun Pisang)

Banana Leaf Rice, known as Nasi Daun Pisang, is a cherished dish in Malaysian and South Indian cuisine. Featuring rice served on banana leaves, this meal is celebrated for its aromatic and colorful presentation. The banana leaf imparts a distinct fragrance to the rice, which pairs wonderfully with spicy curries, crispy papadums, and tangy pickles that accompany the dish. This recipe offers the opportunity to create this flavorful experience at home, savoring the traditional taste and aroma that make Banana Leaf Rice a beloved culinary favorite.

Ingredients

• 2 cups rice, washed and drained
• 4 whole banana leaves, cleaned and cut into squares
• 1 cup coconut milk
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tbsp vegetable oil
• 1 cup assorted vegetables, chopped

Instructions

1. Rinse the rice under cold water until the water runs clear, then cook it according to package instructions. Once cooked, set aside to cool slightly.
2. Gently warm the banana leaves over an open flame or in a large pan until pliable, then set aside.
3. In a large pan over medium heat, add the vegetable oil. Once hot, add mustard seeds and cumin seeds, stirring until they begin to splutter.
4. Add turmeric powder to the pan and sauté for 1 minute to release its flavor.
5. Add the chopped vegetables to the pan. Stir-fry until they are tender, about 5-7 minutes.
6. Reduce the heat to low and pour in the coconut milk, stirring to combine. Allow it to simmer for 3-5 minutes, letting the flavors meld together.
7. On a flat surface, place a piece of banana leaf and spoon a portion of cooked rice onto it.
8. Top the rice with a generous portion of the vegetable mixture.
9. Fold the sides of the banana leaf towards the center, forming a parcel, and secure it with a toothpick if necessary.
10. Place the banana leaf parcels in a steamer and steam for 10-15 minutes until heated through and fragrant.
11. Serve warm on a white dish with papadums and pickles, enhancing the meal with traditional accompaniments.

Keywords: Vegetarian, Spicy, Traditional, MainCourse, Malaysian

Spice Rack: Mustard Seeds, Cumin Seeds, Turmeric Powder

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