Nasi Kebuli

🧂 Ingredients

• 500 g Basmati rice
• 500 g Goat or lamb shoulder
• 4 tbsp Ghee or unsalted butter
• 2-3 tbsp Arabic spice blend (e.g., Briyani or Kebuli masala)
• 1 large Onion
• 4 cloves Garlic
• 1 inch piece Ginger
• 750 ml Chicken or beef broth
• 1 piece Cinnamon stick
• 4-5 pods Cardamom pods
• 3-4 pieces Cloves
• 1 piece Bay leaf
• to taste Salt
• for topping Fried shallots or onions
• for garnish Fresh cilantro or parsley

👨‍🍳 Instructions

1. 1

   Prepare the meat: In a large pot or Dutch oven, heat 2 tbsp of ghee over medium-high heat (around 190°C / 375°F). Sear the goat or lamb cubes on all sides until nicely browned. Remove the meat and set aside.

   ⏱️ 10 minutes
2. 2

   Sauté aromatics: Add the remaining 2 tbsp of ghee to the same pot. Reduce heat to medium (around 175°C / 350°F). Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn them.

   ⏱️ 8 minutes
3. 3

   Bloom spices: Stir in the Arabic spice blend, cinnamon stick, cardamom pods, cloves, and bay leaf. Cook for 1-2 minutes, stirring constantly, until the spices are very fragrant. This process, called blooming, enhances their flavor.

   ⏱️ 2 minutes
4. 4

   Combine and braise meat: Return the seared meat to the pot. Pour in the heated broth (or water) and add salt to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the meat is tender. The liquid should be just enough to cover the meat; if not, add a little more broth or water.

   ⏱️ 45-60 minutes
5. 5

   Prepare the rice: While the meat is braising, drain the soaked basmati rice. In a separate pot with a tight-fitting lid, heat 1 tbsp of ghee or oil over medium heat. Add the drained rice and stir gently for 1-2 minutes to coat the grains.

   ⏱️ 3 minutes
6. 6

   Cook the rice: Once the meat is tender, carefully remove the meat pieces from the braising liquid and set aside. Strain the braising liquid into a measuring cup, discarding the whole spices and bay leaf. You should have about 750ml of liquid. If not, top up with more broth or water. Add enough of this flavorful liquid to the rice pot to equal 1.5 times the volume of the rice (e.g., if you have 500g of rice, you'll need about 750ml liquid). Bring the liquid to a boil.

   ⏱️ 10 minutes
7. 7

   Steam the rice: Once the liquid is boiling, stir the rice gently, cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to ensure a tight seal), and reduce the heat to the lowest setting. Let the rice steam for 15-20 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.

   ⏱️ 15-20 minutes
8. 8

   Assemble and serve: Gently fluff the cooked rice with a fork. Arrange the tender meat pieces over the rice. Garnish generously with fried shallots/onions and chopped fresh cilantro or parsley. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For an authentic taste, use a good quality Arabic spice blend like Briyani or Kebuli masala.
• ✓Soaking the basmati rice is crucial for achieving fluffy, separate grains.
• ✓This dish is often served with 'acar' (Indonesian pickled vegetables) for a refreshing contrast.
• ✓The key to Nasi Kebuli is the rich, aromatic broth used to cook the rice.

🔄 Variations

• Use chicken thighs or beef brisket instead of goat or lamb.
• Add a pinch of saffron threads soaked in warm milk to the rice for extra color and aroma.
• Incorporate raisins or dried cranberries into the rice during the last 5 minutes of steaming for a touch of sweetness.

🥗 Nutrition

Per serving