Instant Pot Sri Lankan Lamprais

INTRODUCTION

1. ​This is my all time favorite Sri Lankan dish.  It was brought to Sri Lanka by the Dutch who came to the island for spices.  The flavors are inspired by food of Indonesia and Malaya.
2. Traditionally, the rice and curries are dished out in portions, wrapped in a banana leaf, and baked in the oven. It is usually eaten with the right hand, mixing the rice and curries together. 

​Mine is a quick and easy version, using the Instant Pot. The magic is still in the blend of spices. The aroma and taste are heavenly.
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I make this dish is stages, to make it hassle free. The prep takes place over several days in short spurts. On the last day I put it all together.  I don't wish to spend all day in the kitchen, so breaking up the prep stage makes it easier.  The list of ingredients is l-o-n-g.  And the process seems to be complicated.  Breaking the process into steps, it truly is not. So here goes.  At the beginning of the process, collect all your ingredients. 

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INGREDIENTS
1.5 c Samba (preferred) or brown Basmati Rice
2c Chicken bone broth or Vegetable broth
1 roast or rotisserie chicken deboned and cut into 1/2" to 3/4" cubes
​2 T Chicken Curry Paste 
1 large or 2 Asian Eggplants cubed
2 Red onions chopped (by hand or in food processor)
10 Curry Leaves
1T Cardamon Powder
1T Ceylon Cinnamon Powder
1/2 t Ground Cloves
1T Garlic powder
1T Ginger
1T Onion powder
​1T Turmeric Powder
1/2 cup regular coconut milk
2T Stoneground mustard
1T Dried Shrimp Powder
​1T Shredded Dried or fresh Coconut
1T Lime juice
1T tamarind paste
1/2 c Coconut Milk
Salt to taste.
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DIRECTIONS

Step 1: Rice
Cook rice with the broth, salt and spices in the Instant Pot on the RICE setting. Set aside until assembly.
 
Step 2:  Eggplant
2 large eggplants
1t Salt
1T Turmeric 

• Cut eggplants into 1/2 inch cubes, 
• Place in a bowl.
• Add salt, and allow to sit for 30 - 40 minutes.   
• Squeeze out the liquid using a  cheesecloth or strainer.
• Add turmeric.
• ​Bake at 350F for 30-40 minutes until cooked through.
• ​Place in a dish, cover and set aside until assembly. 

Step3: Shrimp Blachang
Dry roast the coconut until golden 
​Dry roast dried Shrimp powder until golden
Mix in bottle, and save until assembly.

​Step 4: Onion and Tomato Sambal
Blend 1 or 2 large tomatoes in a blender or food processor and set aside.
Saute 10 curry leaves and 1 chopped onion until onion is golden or lightly caramelized.
Add salt to taste and 1T tamarind paste

Step 5: Assembly 
Marinate the cubed chicken (cooked or raw) in the curry paste, cardamon, cinnamon, garlic powder and ginger powder and onion powder for at least 30 minutes or overnight in fridge.  Place 6-10 curry leaves and 1 cup chopped onions in Instant Pot on Saute mode, stirring to prevent sticking to bottom.  Saute until onions are soft but not caramelized.  Add cubed chicken stirring to blend and prevent sticking. 
Add prepared Eggplant, Shrimp Blachang, Onion and Tomato Sambal and coconut milk and stir to blend well.  Set Instant Pot to manual, and cook for about 7 minutes. Allow the juices to be thickened, not too runny.
Add rice and mix well.  Check for salt to taste.

Note: If using raw chicken, make the curry ahead according to package instructions and use in this recipe at the assembly stage..