Nasi kebuli

Nasi kebuli

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.[1] 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 hari raya lebaran, kurban or maulid nabi (birthday of prophet Muhammad). Nasi kebuli also popular in cities with significant Arab descendants, such as Surabaya and Gresik.

Contents

Preparation

Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat later cooked and mixed with sauteed spice mixture in ghee oil. The spices are made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg and ghee. Then the goat meat with spices is cooked together with half cooked rice in milk until completely cooked. Nasi kebuli usually served with asinan nanas (pineapple in spicy and sour sauce) or sometimes also topped with sambal goreng hati (cow liver is spicy sambal sauce).

See also

References

  1. ^ http://travel.kompas.com/read/2009/02/21/08230951/nasi.kebuli.gaya.betawi Nasi Kebuli Gaya Betawi
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