Nasi kebuli
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Nasi Kebuli Kambing
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| Origin | |
|---|---|
| Place of origin |  Indonesia |
| Creator(s) | Arab Indonesians |
| Details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Rice with minyak samin (ghee) spiced and served with goat meat |
Nasi kebuli is an Indonesian style spicy steamed rice dish cooked in goat broth, milk, and ghee. It is popular among the 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 (Mandi rice), and also Indian cuisine influence (Biryani rice). According to etymology study, nasi kebuli can trace its origin from Kabuli Palaw which is an Afghani rice dish from Kabul, similar to biryani served in South Asia.[2][3]
In Betawi culture nasi kebuli usually served during Islamic religious festivities, such as hari raya lebaran, kurban or maulid nabi (birthday of Muhammad). Nasi kebuli also popular in cities with significant Arab descendants, such as Jakarta, Surabaya, Surakarta and Gresik.
Preparation
Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat is later cooked and mixed with sauteed spice mixture in ghee oil. The spice mixture is made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg and ghee. Then the goat meat and spices are boiled together with half cooked rice in milk until completely cooked. Nasi kebuli is usually served with asinan nanas (pineapple in spicy and sour sauce) or sometimes also topped with sambal goreng hati (cow liver in spicy sambal sauce) and sprinkled with raisins. In Indonesian Hadhrami community, sometimes it is served along with Maraq soup (spice lamb/goat soup).
