Nasi kebuli

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Nasi kebuli
Nasi Kebuli Jakarta.JPG
Nasi Kebuli Kambing
Course Main course
Place of origin  Indonesia
Created by Arab Indonesians
Serving temperature Hot
Main ingredients Rice with minyak samin (ghee) spiced and served with goat meat
Cookbook: Nasi kebuli  Media: Nasi kebuli

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.[1] 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.

Origin[edit]

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] 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 distinct difference in the Middle-east or Afghan version of Kebuli is the presence of shredded carrots and perhaps grapes.[4]


Preparation[edit]

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.[5]

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).

See also[edit]

References[edit]

  1. ^ "Nasi Kebuli Gaya Betawi". Kompas (in Indonesian). 21 February 2009. Retrieved 30 January 2015. 
  2. ^ pt. kompas cyber media. "Nasi Kebuli Gaya Betawi - KOMPAS.com". Travel.kompas.com. Retrieved 2012-01-16. 
  3. ^ Nasi Kebuli Kismis. "Nasi Kebuli Kismis". tabloidbintang.com. Retrieved 2012-01-16. 
  4. ^ Galpin, Shannon (2014). Mountain to Mountain: A Journey of Adventure and Activism for the Women of Afghanistan. Macmillan. ISBN 9781250046642. 
  5. ^ Puspa Swara, T.S. Dharmaputra. Kumpulan Masakan Favorit Sepanjang Masa (in Indonesian). Puspa Swara. ISBN 9786022130369. Retrieved 5 June 2017. 

External links[edit]