Patra Rice or Rice Paturi is a really fun take on curry and rice that's cooked and then wrapped in Banana Leaf parcels for a unique flavour and aroma.
I was searching on the internet for similar recipes when I started writing this one down and I couldn’t find anything else like this. This comes down from one of Moms friends who makes these for potlucks and parties and we always love it! First, there's the cool banana parcels that are instant intrigue and then there’s the aroma that hits you as soon as you open a piping hot packet. Finally, it’s the flavour that’s spicy, savoury, tangy.
I think this is going to really stand out if you make it for parties and festivals! It can also be put together a day in advance and refrigerated. When you are ready to cook, take them out of the fridge 30 minutes before to let them come to room temperature and then cook them on the stove as per directions in the recipe card.
Ingredients You'll need to Make Patra Rice
- Coriander Powder: Ground coriander seeds add a warm, citrusy flavor and a subtle earthiness to the masala mixture.
- Whole Dried Red Chillies: These provide a spicy kick and vibrant red color to the masala. Adjust the quantity to control the heat level.
- Ginger: Fresh ginger pieces infuse the masala with a zesty, aromatic flavor.
- Garlic Cloves: Garlic adds a pungent and slightly sweet taste, enhancing the overall depth of the masala.
- Coconut: Coconut adds a creamy texture and a mild, sweet, and nutty taste to the masala.
- Onion:Onion gives a sweet and savory note to the masala mixture.
- Tomatoes: Big tomato pieces lend a rich, tangy flavor and help thicken the masala.
- Oil: The oil acts as a cooking medium and helps bring the masala together. Ensure to cook the masala until you see oil floating on the sides.
- Salt and Sugar: For seasoning and balancing the flavours.
- Chilli Powder: If desired, you can include chilli powder to increase the spiciness of the masala.
- Cooked Rice (½ Cup Uncooked Rice): Cooked rice serves as the base of the dish, providing a fluffy and neutral backdrop for the flavorful masala.
- Ghee: Ghee, or clarified butter, adds a rich and buttery flavor to the rice.
- Kalonji Seeds: These small black seeds have a slightly nutty and peppery flavor, enhancing the aromatic profile of the rice.
- Boiled Green Peas: Green peas adds a burst of sweetness and a vibrant green color to the rice.
How to Make Patra Rice
1. Soak dry red chilli and ginger for 15 minutes
2. Cook the rice if using uncooked rice.
3. Add coriander powder, red chillies, ginger, garlic, coconut, onion, and tomato to a mixer jar of the blender.
4. Blend it into a smooth paste.
5. Heat oil in a pan and add the ground masala along with salt, sugar, and chilli powder (if using).
6. Cook, stirring occasionally, for 12-15 minutes until it thickens, and you can see oil leaving the sides.
7. Heat ghee in a tadka pan and add kalonji seeds and allow it to splutter.
8. Add this to the cooked rice along with green peas and salt. Mix well.
9. To assemble, place ¾ cup of rice on a banana leaf and press it down with a cup or katori.
10. Top it with 4 tablespoons of the masala.
11. Fold the banana leaf into a packet lenthwise.
12. Fold the remaining part of the leaf breadthwise making it like a parcel.
13. Ensure the parcel is tight.
14. Seal it with a toothpick.
15. Heat a teaspoon of oil in a frying pan and place the banana leaf parcels. Cook for 2-3 minutes on each side.
16. Serve immediately, adding a squeeze of lime for extra flavor. Enjoy your Patra Rice!
This is a vegetarian take on fish paturi or the Parsi Patra Fish. I also love adding small cubes of paneer sometimes if I want to make these even more hearty. But more often than not, this is how we enjoy it!
watch the video!
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For the Masala:
- 1 tablespoon Coriander Powder
- 3-5 Whole dried Red Chillies
- ½- inch pieces of Ginger
- 7-8 Garlic Cloves
- 2- inch piece of Coconut
- 1 Onion cut into big pieces
- 2 Tomatoes cut into big pieces
- 3 tablespoons Oil
- 1 teaspoon Salt
- ¼ teaspoon Sugar
- 1 teaspoon Chilli Powder optional
For the Rice:
- 2.5 cups Cooked Rice or ½ cup uncooked Rice
- 1 tablespoon Ghee
- 1 teaspoon Kalonji Seeds
- ½ cup boiled Green Peas
- ¼ teaspoon Salt
- Soak dry red chilli and ginger for 15 minutes
- Add washed rice and required water (¾th Cup plus 2 tablespoons) to a pot and let it soak for 30 minutes, if soaking. Place the soaked rice and water on the stove and bring it to a boil. As soon as the water starts boiling, reduce the flame to a simmer and cover and cook for 10 minutes. Turn off the heat and let the rice sit for 5 more minutes. Keep aside.
- Grind together coriander powder, red chillies, ginger, garlic, coconut, onion, and tomato into a smooth paste.
- Heat oil in a pan and add the ground masala along with salt, sugar, and chilli powder (if using). Cook, stirring occasionally, for 12-15 minutes until it thickens, and you can see oil leaving the sides.
- Heat ghee in a tadka pan and add kalonji seeds. Once they splutter, add this to the cooked rice along with green peas and salt. Mix well.
- To assemble, place ¾ cup of rice on a banana leaf and press it down with a cup or katori. Top it with 4 tablespoons of the masala.
- Fold the banana leaf into a packet. Seal it with a toothpick.
- Heat a teaspoon of oil in a frying pan and place the banana leaf parcels. Cook for 2-3 minutes on each side.
- Serve immediately, adding a squeeze of lime for extra flavor. Enjoy your Patra Rice!