Nasi kebuli is an Indonesian style spicy steamed rice dish cooked in goat broth, milk and ghee and popular among Arab community in Indonesia and Betawi people in Jakarta. Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence, and also Indian cuisine influence. It is thought to be related or derived from biryani rice.
In Betawi culture nasi kebuli usually served during Islamic religious festivities, such as Eid ul-Fitr, Eid al-Adha (Qurbani/Kurban) Eid Milad-un-Nabi (birthday of prophet Muhammad s.a.a.w). Nasi kebuli also popular in cities with significant Arab descendants, such as Surabaya and Gresik.
Ingredients
- 4 tablespoons margarine
- 150 g onion, chopped
- 10 cm cinnamon
- 1/2 grain seeds, nutmeg, crushed
- 5 grains clove
- 8 items cardamom
- 300 g of meat has lamb, cut into pieces
- 500 ml of water
- Pulen 1 kg of rice, wash, drain
- 750 ml milk / milk
Spices, puree:
- 10 shallots
- 5 cloves garlic
- 4 cm ginger
- 1.5 tbsp coriander seeds, toasted
- 1/2 teaspoon pepper grain, toasted
- 2 tsp salt
Garnish:
- 3 tbsp fried shallots
- 2 tablespoons raisins
How to make Nasi Kebuli:
- Heat butter until melted. Enter the spices, stirring until fragrant.
- Enter the cinnamon, cloves and cardamom. Stir until fragrant.
- Add the lamb, stirring until stiff.
- Pour water, and cook until almost soft goat meat and gravy out. Lift.
- Steam the rice for 30 minutes until half cooked. Lift.
- Put rice in a pan, Pour milk / coconut milk. Boil over low heat while stirring thoroughly.
- Add the mutton fry, stir until milk out. Lift.
- Steam again for 30 minutes until cooked. Lift.
- Serve hot with garnish ingredients.
