How to Make Indonesian Nasi Kebuli

Food Of Indonesia Recipe - Nasi Kebuli or Seasoned Rice with Chicken and Pineapple is an Indonesian style spicy steamed rice dish cooked with chicken and pineapple. It is popular among the 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 (Mandi rice) or Kabsa, and also Indian cuisine influence (Biryani rice).

Indonesian Nasi Kebuli

Nasi Kebuli Ingredients :

• 1 lb (500 g) boneless chicken, diced
• 3 cups (750 ml) chicken stock or 11/2 teaspoons chicken stock granules dissolved in 3 cups (750 ml) warm water
• 1 teaspoon salt
• 2 cups (400 g) uncooked rice, washed
• 1/2 small pineapple (about 8 oz/250 g) Crispy Fried Shallots, to garnish

Nasi Kebuli Rice Seasonings Ingredients :

• 2 tablespoons butter or oil
• 6 shallots, peeled and sliced
• 5 cloves garlic, peeled and sliced
• 3 cardamom pods, bruised
• 2 cloves
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
• 1 in (21/2 cm) fresh ginger, peeled and thinly sliced
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 1/2 teaspoon white peppercorns

Nasi Kebuli Crispy Fried Shallots Ingredients :

• 10–15 shallots or 30 cloves garlic
• 1 cup (250 ml) oil

Instructions to Make  Nasi Kebuli :

1. Peel and thinly slice the shallots or garlic, then pat dry with paper towels.
2. Heat the oil in a wok over medium low heat and stir-fry the sliced shallot or garlic until golden brown and crispy, 3 to 5 minutes. Do not allow them to burn or they will taste bitter. Drain well using a wire mesh sieve and allow to cool completely, then store in an airtight container. Reserve the Shallot or Garlic Oil for frying or seasoning other dishes.
3. To make the Rice Seasonings, heat the butter or oil in a wok over high heat and stir-fry all the ingredients until fragrant, 2 to 3 minutes.
4. Add the chicken to the wok and stir-fry for 2 to 3 minutes. Pour in the chicken stock, mix well and season with the salt, then bring the ingredients to a boil. Reduce the heat to medium and simmer uncovered until the chicken is tender, about 5 minutes. Remove from the heat. Strain and reserve the stock. Set the chicken pieces aside and discard all the other solids.
5. Bring the uncooked rice and 21/2 cups (625 ml) of the reserved stock to a boil over high heat in a pot. Reduce the heat to medium, cover and simmeruntil the rice is almost cooked and the liquid is absorbed, 5 to 10 minutes. Add the chicken, mix well and continue to simmer uncovered until the rice is fluffy, 5 to 10 minutes, then remove from the heat. Alternatively, cook the rice in a rice cooker with 21/2 cups (625 ml) of the reserved stock and add the chicken during the last 5 minutes of cooking.
6. Peel the pineapple, rinse, remove the eyes and fibrous core, and diced. Transfer the cooled rice to a serving platter, garnish with the pineapple and Crispy Fried Shallots, and serve hot.

Nasi Kebuli Note : 

• Serves for 6 to 8 portions
• Preparation time: 30 mins 
• Cooking time: 35 mins  

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