Ingredients with Measurements:
- 2 cups of basmati rice
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 2 cups of chicken broth
- 4 hard-boiled eggs, peeled and halved
- 1/4 cup of raisins
- 1/4 cup of slivered almonds
Special equipment needed:
- Large pot with a lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, cinnamon, and salt to the pot and stir to combine.
4. Add the rice to the pot and stir to coat the rice with the spice mixture.
5. Add the chicken broth to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Cook the rice for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
8. While the rice is cooking, heat a skillet over medium heat. Add the raisins and almonds to the skillet and toast until the almonds are golden brown and the raisins are plump, about 5 minutes.
9. Once the rice is cooked, fluff it with a fork and transfer it to a serving dish.
10. Arrange the hard-boiled eggs on top of the rice.
11. Sprinkle the toasted raisins and almonds over the top of the dish.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for the pot and skillet.
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 14g
Carbohydrates: 57g
Protein: 11g
Sodium: 690mg
Sugar: 9g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Chicken broth can be substituted with vegetable broth or water.
- Raisins can be substituted with dried cranberries or chopped dates.
- Slivered almonds can be substituted with chopped cashews or pistachios.
Variations:
- Add diced carrots and peas to the rice for a more colorful dish.
- Use quail eggs instead of chicken eggs for a more elegant presentation.
- Substitute the almonds with pine nuts for a different flavor.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a fork to fluff the rice after it has cooked to prevent it from becoming mushy.
- Toasting the raisins and almonds brings out their flavor and adds a nice crunch to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large serving bowl or platter and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Nasi Kebuli with Egg pairs well with grilled chicken or lamb.
Suggested side dishes:
Cucumber salad or tomato and onion salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
- If the rice is too wet, remove the lid and cook for an additional 5 minutes to allow the liquid to evaporate.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Nasi Kebuli is a traditional Indonesian rice dish that is typically served during special occasions such as weddings or religious festivals.
Flavor profiles:
Nasi Kebuli is a fragrant and flavorful dish that is spiced with cumin, coriander, turmeric, and cinnamon. The raisins and almonds add a sweet and nutty flavor to the dish.
Serving suggestions:
Serve Nasi Kebuli with Egg as a main course for lunch or dinner.
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Region: Malaysian