Ingredients with Measurements:
- 2 cups of basmati rice
- 2 cups of water
- 1 can of coconut milk
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 star anise
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 pound of prawns, peeled and deveined
- 1 tablespoon of butter
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 1/4 cup of raisins
- 1/4 cup of toasted almonds
Special equipment needed:
- Rice cooker or pot with lid
- Skillet or wok
Step-by-step instructions:
1. Rinse the rice until the water runs clear and drain.
2. In a pot or rice cooker, combine the rice, water, coconut milk, cinnamon stick, cloves, cardamom pods, star anise, and salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
4. In a skillet or wok, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until the onion is translucent.
5. Add the turmeric, cumin, and coriander and stir for 1 minute.
6. Add the prawns and cook until they turn pink, about 3-4 minutes.
7. Add the butter, lemon juice, salt, and pepper to the prawns and stir until the butter is melted and the prawns are coated.
8. To serve, fluff the rice with a fork and transfer to a serving dish. Top with the prawns and sauce, raisins, and toasted almonds.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Rice: Simmer over low heat
Prawns: Cook over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 22g
Carbohydrates: 63g
Protein: 20g
Sodium: 780mg
Sugar: 7g
Substitutions for ingredients:
- Jasmine rice can be used instead of basmati rice.
- Chicken or beef can be used instead of prawns.
- Cashews or pistachios can be used instead of almonds.
- Golden raisins or dried cranberries can be used instead of raisins.
Variations:
- Add diced carrots, peas, and bell peppers to the prawn mixture for a more colorful dish.
- Use shrimp instead of prawns.
- Add a dollop of yogurt or sour cream on top of the prawns for a creamy finish.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch and prevent the rice from becoming sticky.
- Toast the almonds in a dry skillet over medium heat until golden brown for extra flavor and crunch.
- Use fresh or frozen prawns, but make sure they are peeled and deveined.
Storage instructions:
Store any 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 Prawns in a large serving dish and garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
Toasted coconut flakes, sliced scallions, chopped cilantro, or lime wedges.
Pairings:
Serve with a side of cucumber salad or pickled vegetables for a refreshing contrast to the rich and flavorful Nasi Kebuli.
Suggested side dishes:
Cucumber salad, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the prawns are overcooked, they will become tough and rubbery. Cook them until they turn pink and are just cooked through.
Food safety advice:
Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Nasi Kebuli is a traditional Indonesian rice dish that is typically served during special occasions, such as weddings or festivals. It is often made with lamb or chicken, but this recipe uses prawns for a seafood twist.
Flavor profiles:
Nasi Kebuli is a fragrant and flavorful dish that combines the sweetness of coconut milk with the warmth of spices, such as cinnamon, cloves, and cardamom. The prawns add a savory and slightly briny flavor to the dish.
Serving suggestions:
Serve the Nasi Kebuli with Prawns as a main course for a special dinner or potluck. It pairs well with a variety of side dishes and can be customized to suit your taste preferences.
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Region: Malaysian