Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup coconut milk
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 cup mixed vegetables (carrots, peas, green beans)
- 1/2 cup raisins
- 1/2 cup cashews
- 1/4 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 gently. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
4. While the rice is cooking, heat the vegetable oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the cumin, coriander, turmeric, and ginger to the skillet and cook for 1-2 minutes, stirring constantly.
6. Add the mixed vegetables to the skillet and cook for 5-7 minutes, until tender.
7. Add the raisins and cashews to the skillet and cook for 1-2 minutes, until heated through.
8. When the rice is done cooking, remove the pot from the heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and remove the cinnamon stick, cloves, and cardamom pods.
10. Add the vegetable mixture to the pot of rice and stir gently to combine.
11. Sprinkle the chopped cilantro over the top of the rice and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Cook the rice on low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 70g
Protein: 9g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of rice you prefer instead of basmati rice.
- You can use any type of vegetable you prefer instead of the mixed vegetables.
- You can use any type of nut you prefer instead of cashews.
Variations:
- You can add cooked chicken or beef to the vegetable mixture for a non-vegetarian version.
- You can add more or less spices to suit your taste.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent it from becoming sticky.
- Toast the cashews in the skillet before adding them to the vegetable mixture for extra flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice in a large bowl or on a platter, garnished with additional cilantro.
Garnishes:
Chopped cilantro, sliced green onions, or chopped peanuts.
Pairings:
This dish pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Naan bread or pita bread.
Troubleshooting advice:
- If the rice is too dry, add a little more water or coconut milk and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes to allow the excess moisture to evaporate.
Food safety advice:
Make sure to cook the rice and vegetables to the appropriate temperature to prevent foodborne illness.
Food history:
Nasi Kebuli is a traditional Indonesian rice dish that is typically served during special occasions.
Flavor profiles:
This dish has a fragrant and slightly sweet flavor from the coconut milk and raisins, with a subtle spiciness from the cumin and coriander.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian