Home » Indonesian Cooking » Nasi Kebuli – Seasoned Rice with Chicken and Pineapple Recipe

Nasi Kebuli – Seasoned Rice with Chicken and Pineapple Recipe

Nasi Kebuli - Seasoned Rice with Chicken and Pineapple Recipe

Nasi Kebuli – Seasoned Rice with Chicken and Pineapple Recipe

Ingredients :

  • 1 lb (500 g) boneless chicken, diced
  • 3 cups (750 ml) chicken stock or 11/2 teaspoons chicken stock granules dissolved in 3 cups (750 ml) warm water
  • 1 teaspoon salt
  • 2 cups (400 g) uncooked rice, washed
  • 1/2 small pineapple (about 8 oz/ 250 g)
  • Crispy Fried Shallots, to garnish

Rice Seasonings

  • 2 tablespoons butter or oil
  • 6 shallots, peeled and sliced
  • 5 cloves garlic, peeled and sliced
  • 3 cardamom pods, bruised
  • 2 cloves
  • 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
  • 1 in (21/2 cm) fresh ginger, peeled and thinly sliced
  • 1 cinnamon stick
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon white peppercorns

Method :

  1. Prepare the Crispy Fried Shallots.
  2. To make the Rice Seasonings, heat the butter or oil in a wok over high heat and stir-fry all the ingredients until fragrant, 2 to 3 minutes.
  3. Add the chicken to the wok and stir-fry for 2 to 3 minutes. Pour in the chicken stock, mix well and season with the salt, then bring the ingredients to a boil. Reduce the heat to medium and simmer uncovered until the chicken is tender, about 5 minutes. Remove from the heat. Strain and reserve the stock. Set the chicken pieces aside and discard all the other solids.
  4. Bring the uncooked rice and 21/2 cups (625 ml) of the reserved stock to a boil over high heat in a pot. Reduce the heat to medium, cover and simmer until the rice is almost cooked and the liquid is absorbed, 5 to 10 minutes. Add the chicken, mix well and continue to simmer uncovered until the rice is fluffy, 5 to 10 minutes, then remove from the heat. Alternatively, cook the rice in a rice cooker with 21/2 cups (625 ml) of the reserved stock and add the chicken during the last 5 minutes of cooking.
  5. Peel the pineapple, rinse, remove the eyes and fibrous core, and diced. Transfer the cooled rice to a serving platter, garnish with the pineapple and Crispy Fried Shallots, and serve hot.

Serves 6 to 8
Preparation time : 30 mins
Cooking time : 35 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Classic Nasi Goreng Recipe – Indonesian Fried Rice Recipe”