Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup coconut milk
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 teaspoon salt
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup raisins
- 1/2 cup slivered almonds
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and set aside.
2. In a large pot, combine the water, coconut milk, cinnamon stick, cloves, cardamom pods, and salt. Bring to a boil over high heat.
3. Add the rice to the pot and stir to combine. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
4. While the rice is cooking, heat the oil in a skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the cumin, coriander, and turmeric to the skillet and stir to combine. Add the chicken to the skillet and cook until browned on all sides, about 8-10 minutes.
6. Add the raisins and almonds to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the raisins are plump and the almonds are toasted.
7. When the rice is done, remove the cinnamon stick, cloves, and cardamom pods. Add the chicken mixture to the pot of rice and stir to combine.
8. Serve the Nasi Kebuli with Chicken hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 18g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice
- Cashews can be used instead of almonds
- Raisins can be substituted with dried cranberries or apricots
Variations:
- Lamb or beef can be used instead of chicken
- Add diced carrots and potatoes to the chicken mixture for a heartier dish
- Use different spices, such as paprika or chili powder, for a spicier version
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming sticky
- Toast the almonds in a dry skillet over medium heat for a few minutes to bring out their flavor
- Use a fork to fluff the rice after it has finished cooking to prevent it from becoming mushy
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Kebuli with Chicken in a large serving bowl or on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with a side of cucumber salad or roasted vegetables.
Suggested side dishes:
Cucumber salad or roasted vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir to combine
- If the chicken is not cooked through, continue cooking until it reaches an internal temperature of 165°F
Food safety advice:
- Always wash your hands and surfaces thoroughly before handling food
- Cook chicken to an internal temperature of 165°F to prevent foodborne illness
Food history:
Nasi Kebuli is a traditional Indonesian dish that is typically made with lamb or beef. It is believed to have been influenced by Middle Eastern cuisine.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Malaysian