|Place of origin||
|Created by||Arab Indonesians|
|Main ingredients||Rice with minyak samin (ghee) spiced and served with goat meat|
Nasi kebuli (Kabuli Rice; Arabic: الرز الكابلى; Arabic pronunciation: [Ka:buly:]) 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. 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).
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.
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, but with heavy influence of Hadhrami and Indian Cuisine such as Mandi and Biryani in the cooking methods and seasoning.
The middle-eastern version of Kabuli rice is more similar to Kabuli Palaw than Indonesian Nasi Kebuli. The word Pilaf or Palau or Palaw simply means a rice dish cooked with a seasoned broth. According to the history, the dish was brought to Middle-east region from India and Central Asia. One distinction is the presence of shredded carrots and perhaps grapes in the Middle-east or Afghan version of Kebuli.
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 Samin oil (ghee). The spice mixture is made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg, salt, and ghee. Then the goat meat, spices and sliced tomatoes 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 and sometimes nuts. In Indonesian Hadhrami community, sometimes it is served along with Maraq soup (spice lamb/goat soup).
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