Malaysian > Rice

Nasi Kebuli with Raisins Recipe

Ingredients with Measurements:
- 2 cups of basmati rice
- 2 cups of water
- 1 cup of coconut milk
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 pound of lamb meat, cut into cubes
- 1 cup of raisins
- 1/2 cup of sliced almonds
- 1/2 cup of chopped fresh parsley

Special equipment needed:
- Large pot with lid
- Skillet

Step-by-step instructions:
1. Rinse the rice under cold water until the water runs clear. Drain 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 well. Cover the pot and reduce the heat to low. Cook for 20 minutes or until the rice is tender and the liquid has been absorbed.
4. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Cook for 2-3 minutes or until the onion is translucent.
5. Add the ground cumin, ground coriander, and ground turmeric to the skillet. Stir well and cook for 1 minute.
6. Add the lamb meat to the skillet and cook for 5-7 minutes or until browned on all sides.
7. Add the raisins and sliced almonds to the skillet. Stir well and cook for 2-3 minutes.
8. Add the lamb mixture to the pot of rice. Stir well to combine.
9. Garnish with chopped fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 650
Fat: 28g
Carbohydrates: 73g
Protein: 27g
Sodium: 630mg
Sugar: 22g
Fiber: 5g

Substitutions for ingredients:
- You can use chicken or beef instead of lamb.
- You can use cashews instead of almonds.
- You can use dried cranberries instead of raisins.

Variations:
- You can add chopped carrots and peas to the rice for extra flavor and nutrition.
- You can add a dollop of plain yogurt on top of the dish for a creamy texture.

Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a large pot with a tight-fitting lid to prevent the rice from sticking to the bottom.
- Toast the almonds in a dry skillet before adding them to the dish for extra flavor.

Storage instructions:
Store any leftovers 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 and garnish with fresh parsley.

Garnishes:
Chopped fresh parsley

Pairings:
- Serve with a side of cucumber salad for a refreshing contrast to the warm and spicy dish.
- Pair with a glass of red wine, such as a Cabernet Sauvignon.

Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Naan bread

Troubleshooting advice:
- If the rice is still crunchy after 20 minutes of cooking, add a little more water and continue cooking until tender.
- If the dish is too spicy, add a dollop of plain yogurt on top to cool it down.

Food safety advice:
- Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
Nasi Kebuli is a traditional Indonesian dish that is typically served during special occasions, such as weddings and religious holidays.

Flavor profiles:
This dish is warm and spicy, with notes of cinnamon, cloves, and cardamom. The raisins add a sweet and chewy texture, while the almonds provide a crunchy contrast.

Serving suggestions:
Serve the dish family-style and let everyone help themselves.

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Region: Malaysian

Taste: Sweet, Savory, Nutty, Aromatic, Spicy