Banana Leaf Rice Parcels

Ingredients

For Rice:

• 1 cup rice, washed and soaked for 10 minutes
• 4 cups water
• 1 tsp ghee
• 1 bay leaf
• 1 small cinnamon stick
• 2 green cardamoms
• Salt, to taste

Thick Dal:

• 1 cup toor dal (split pigeon pea lentils), washed and soaked for 3–4 hours
• 2½–3 cups water
• 1 tsp salt
• ½ tsp turmeric powder

Veggies:

• 2 cups carrots, cut into cubes and boiled till al dente
• 1 cup peas, boiled till al dente

Paneer Marinade:

• 2 tsp mustard oil
• ¼ tsp red chilli powder
• ½ tsp mango powder (amchur)
• Pinch turmeric powder
• Pinch garam masala
• ½ tsp chaat masala
• Salt, to taste

Masala Paneer:

• 2 cups paneer, cut into cubes
• 1 tsp mustard oil
• 1 tsp black and white sesame seeds

Cashews–Poppy Paste:

• 7–8 cashews, soaked
• 2 tsp poppy seeds, soaked
• 2 tbsp water

Gravy Base:

• 2½ tbsp mustard oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• ½-inch cinnamon stick
• 1 black cardamom
• 2 cloves
• ½ tsp asafoetida (hing)
• 1 cup onions, very finely chopped
• 2 tbsp ginger-garlic-green chilli paste
• 1½ cups tomatoes, roughly ground or grated
• 1½ tsp red chilli powder
• ½ tsp turmeric powder
• 2½ tsp coriander powder
• 1 tsp fennel seeds (saunf), crushed
• 2 tsp kasoori methi, crushed
• 1 tsp sugar
• Salt, to taste
• ½ cup water, as needed
• ¼ tsp garam masala, for finishing
• 1 tbsp sour cream or cream, for finishing

Parcels:

• Banana leaf, cut into 6 square pieces
• 1 tsp mustard oil, for warming
• 1 tbsp water, for warming

Garnish:

• Cilantro, finely chopped
• Green chillies, sliced
• Lemon wedges
• Ghee, for drizzling

Preparation

Cook the Rice:

Cook the rice with salt and whole spices. Drain the water once cooked and discard the whole spices. Keep aside.

Prepare the Dal:

Cook the dal with water, salt, and turmeric until soft but thick. This can be done in a pressure cooker, Instant Pot, or on the stovetop. Keep aside.

Prepare the Masala Paneer:

Mix all the marinade ingredients and coat the paneer well. Rest for 15 minutes.
Sauté the paneer on medium heat with mustard oil and sesame seeds until lightly done.

Peas–Carrot–Paneer Sabzi:

Grind the soaked cashews and poppy seeds with water into a fine paste.

Heat mustard oil or ghee in a pan until it begins to lightly smoke. Add cumin seeds, bay leaf, cinnamon, black cardamom, cloves, and hing.

Once the cumin crackles, add onions and ginger-garlic-green chilli paste. Sauté until translucent.

Add crushed tomatoes, cashew-poppy paste, and all the spices. Cook covered, adding a little water if needed, until the gravy comes together and oil begins to separate.

Add peas, carrots, and masala paneer. Mix gently, sprinkle garam masala, and add sour cream or cream. Let everything come together, then turn off the heat.

Prepare Banana Leaves:

Wash and wipe the banana leaves clean. Cut into 6 square pieces. Warm each piece over an open flame or pan until soft and pliable.

Assemble the Parcels:

Place a banana leaf on a flat surface and layer sabzi, rice, thick dal, more sabzi, and more rice. Finish with 1–2 pieces of paneer and a slice of green chilli.

Fold and secure with a toothpick or kitchen thread. Repeat to make 6 parcels.

Warm the Parcels:

Heat a pan with mustard oil and water. Place the parcels in the pan, cover, and warm gently on medium heat for 5 minutes on each side, until heated through and aromatic.

Serve:

Open the parcels just before serving and drizzle with ghee. Serve hot, best paired with kadhi for a comforting winter meal.        

(Authentic Royal)