Nasi Kebuli
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Additional Time
30 mins
-
Servings
6 people
-
Calories
3806 kcal
-
Course
Dinner
-
Cuisine
Indonesian
Nasi Kebuli
Description
Nasi Kebuli features lamb shoulder simmered with warm spices such as black cardamom, cloves, cinnamon, nutmeg, coriander, cumin, and black pepper, alongside aromatic ingredients like onion, garlic, ginger, and lemongrass. The meat is cooked with butter and neutral oil to brown and develop flavor before simmering in water to create a seasoned broth. After the lamb becomes tender, basmati rice is added to the pot to cook in the spiced broth, allowing the rice to absorb the savory, aromatic liquid.
The dish balances hearty lamb with fragrant, warming spices and a mildly buttery richness from butter and optional clarified butter (ghee). The spices contribute depth and a characteristic scent typical of Nasi Kebuli. Texture-wise, the rice should be fluffy and infused with the flavors of the broth, perfectly complementing tender lamb pieces interspersed throughout.
Nasi Kebuli is traditionally served as a main course accompanied by fried shallots and sometimes extra ghee for added richness. It suits celebratory meals or special family dinners due to its complex spice profile and comforting components. Using pre-made garlic and ginger pastes can simplify preparation without sacrificing flavor.
Using neutral cooking oil or clarified butter allows some variation in richness, while soaking the rice before cooking ensures even cooking and fluffiness. Stirring in extra ghee after cooking can deepen the flavor and add a glossy finish to the dish.
Ingredients
- 3 cups basmati rice
- 1.5 pounds lamb shoulder cut into pieces
- 2 onion
- 1 tablespoon garlic see the note, paste
- 1 tablespoon ginger see the note, paste
- 1 teaspoon ground coriander
- 1½ teaspoons cumin ground
- 1 teaspoon black pepper coarse
- 1½ teaspoons salt or to taste
- 3 black cardamom pods
- 8 cloves
- ½ nutmeg
- 2- inches cinnamon stick cut into an inch of slices
- 1 lemon grass
- ¼ cup neutral cooking oil see the note, generic cooking oil
- ¼ cup butter see the note, unsalted
- 4¾ cups water see the note
- 1-2 tablespoons ghee optional, aka clarified butter
- shallot optional, fried
Instructions
- Wash and rinse the rise. Soak them in water and set them aside.
- Using a food chopper or food processor, chop the onions until they turn into a paste.
- Heat the oil and butter on a large cooking pan until the butter is melted.
- Add the onion paste, ginger and garlic paste, ground coriander, ground cumin, black pepper, salt, black cardamom, cloves, nutmeg, cinnamon, and lemongrass. Stir and fry until the spices release aroma and the liquid from the onion has evaporated. It takes approximately 5 minutes.
- Then add the lamb pieces to the spices, and turn around until all the meat is well coated with spices. Cook at medium heat until the meat is brown.
- Pour water into the meat and cook at medium heat until the water reaches boiling point. I use hot water from the tap. Then lower the heat and slow cook the meat until it is tender and the broth has reduced to about 4½ cups. The broth slightly thickens and looks shiny.
- Strain the rice and add it to the meat. Give it a good stir and let it cook at medium heat until the rice grains absorb almost all the liquid.
- Line the inside lid with a kitchen towel and put the lid on the pot. Turn the heat low and let it cook until steam comes out. It takes approximately 10-12 minutes to steam.
- Once the rice is fully cooked, you can stir in 1-2 tablespoons of clarified butter (ghee) though this is optional.
- Garnish the rice with fried shallots and serve it with Acar Timun or spicy cucumber tomato salad.
Notes
- Using pre-made ginger and garlic pastes can save time; blend together ½-inch ginger and 3 garlic cloves if making fresh paste.
- Any neutral cooking oil like vegetable or sunflower oil works well for frying the spices and lamb.
- Traditional Nasi Kebuli uses clarified butter (ghee), which can replace regular butter to elevate richness.
- Adding 1-2 tablespoons of ghee after cooking the rice enhances flavor and adds depth to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 3806 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 3806kcal | 190% |
| Carbohydrates | 482g | 161% |
| Protein | 131g | 262% |
| Fat | 145g | 223% |
| Saturated Fat | 52g | 260% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 63g | 315% |
| Trans Fat | 2g | 100% |
| Cholesterol | 435mg | 145% |
| Sodium | 3903mg | 163% |
| Potassium | 2501mg | 53% |
| Fiber | 16g | 64% |
| Sugar | 11g | 22% |
| Vitamin A | 1483IU | 30% |
| Vitamin C | 23mg | 26% |
| Calcium | 443mg | 44% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
