Nasi kebuli gets its name and traces its origin from the kabuli palaw, which is an Afghan variety of pilaf from Kabul, similar to biryani served in the Indian subcontinent,[2][3] but with heavy influence of Hadhrami and Indian cuisine such as Mandi and Biryani in the cooking methods and seasoning.
The Middle Eastern version of kabuli rice is more similar to kabuli palaw than Indonesian nasi kebuli. The word pilaf, palau or palaw simply means a rice dish cooked with a seasoned broth. According to history, the dish was brought to the Middle-East from the Indian subcontinent and Central Asia. One distinction is the presence of shredded carrots and perhaps grapes in the Middle-east or Afghan version of Kebuli.[4]
Preparationedit
Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat is later cooked and mixed with sauteed spice mixture in a clarified butter (often with ghee, locally known as minyak samin). The spice mixture is made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg, salt, and ghee. Then the goat meat, spices and sliced tomatoes are boiled together with half cooked rice in milk until completely cooked.[5]
Nasi kebuli is usually served with asinan nanas (pineapple in spicy and sour sauce) or sometimes also topped with sambal goreng hati (cow liver in spicy sambal sauce) and sprinkled with raisins and sometimes nuts. In IndonesianHadhrami community, sometimes it is served along with maraq soup (spice lamb/goat soup of Arab origin).
^Dharmaputra, T.S. (2015). Kumpulan Masakan Favorit Sepanjang Masa (in Indonesian). Jakarta: Puspa Swara. ISBN978-602-213-036-9. Retrieved 5 June 2017.
External linksedit
Nasi Kebuli recipe (in Indonesian)
February 16, 2024
nasi, kebuli, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, february, 201. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Nasi kebuli news newspapers books scholar JSTOR February 2013 Learn how and when to remove this template message Nasi kebuli kabuli rice Arabic الرز الكابلى Arabic pronunciation Ka buly is an Indonesian variation of pilaf It consists of rice cooked in goat meat broth goat milk and clarified butter most often ghee It is popular among the Arab community in Indonesia and Betawi people in Jakarta 1 Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine especially Yemeni Arabian influence mandi rice or kabsa Indian cuisine influence biryani rice and Afghan influence kabuli palaw Nasi kebuliA plate of nasi kebuli kambingCourseMain coursePlace of originIndonesiaRegion or stateJakarta Central Java and East JavaServing temperatureHotMain ingredientsRice with minyak samin ghee spiced and served with goat meatIn Betawi culture nasi kebuli is usually served during Islamic religious festivities such as Eid al Fitr Eid al Adha or Mawlid Outside Jakarta nasi kebuli is mainly popular in regions with significant population of Arab Indonesians such as West Java Banten Surakarta Surabaya Gresik and Banyuwangi Contents 1 Origin 2 Preparation 3 See also 4 References 5 External linksOrigin editNasi kebuli gets its name and traces its origin from the kabuli palaw which is an Afghan variety of pilaf from Kabul similar to biryani served in the Indian subcontinent 2 3 but with heavy influence of Hadhrami and Indian cuisine such as Mandi and Biryani in the cooking methods and seasoning The Middle Eastern version of kabuli rice is more similar to kabuli palaw than Indonesian nasi kebuli The word pilaf palau or palaw simply means a rice dish cooked with a seasoned broth According to history the dish was brought to the Middle East from the Indian subcontinent and Central Asia One distinction is the presence of shredded carrots and perhaps grapes in the Middle east or Afghan version of Kebuli 4 Preparation editNasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water The goat meat is later cooked and mixed with sauteed spice mixture in a clarified butter often with ghee locally known as minyak samin The spice mixture is made from ground garlic shallot ginger black pepper clove coriander caraway cardamom cinnamon nutmeg salt and ghee Then the goat meat spices and sliced tomatoes are boiled together with half cooked rice in milk until completely cooked 5 Nasi kebuli is usually served with asinan nanas pineapple in spicy and sour sauce or sometimes also topped with sambal goreng hati cow liver in spicy sambal sauce and sprinkled with raisins and sometimes nuts In Indonesian Hadhrami community sometimes it is served along with maraq soup spice lamb goat soup of Arab origin See also edit nbsp Food portal nbsp Indonesia portalList of goat dishes Nasi bogana Nasi campur Nasi goreng Nasi kucing Nasi kuning Nasi lemak Nasi liwet Nasi minyak Nasi pecel Nasi uduk Nasi ulamReferences edit Nasi Kebuli Gaya Betawi Kompas in Indonesian 21 February 2009 Retrieved 30 January 2015 pt kompas cyber media Nasi Kebuli Gaya Betawi KOMPAS com Travel kompas com Retrieved 2012 01 16 Nasi Kebuli Kismis Nasi Kebuli Kismis tabloidbintang com Retrieved 2012 01 16 Galpin Shannon 2014 Mountain to Mountain A Journey of Adventure and Activism for the Women of Afghanistan Macmillan ISBN 978 1 250 04664 2 Dharmaputra T S 2015 Kumpulan Masakan Favorit Sepanjang Masa in Indonesian Jakarta Puspa Swara ISBN 978 602 213 036 9 Retrieved 5 June 2017 External links editNasi Kebuli recipe in Indonesian Retrieved from https en wikipedia org w index php title Nasi kebuli amp oldid 1158435866, wikipedia, wiki, book, books, library,
