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| Type | pilaf |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Jakarta,Central Java andEast Java |
| Created by | Arab Indonesians |
| Serving temperature | Hot |
| Main ingredients | Rice withminyak samin (ghee) spiced and served with chicken or goat meat |
Nasi kebuli (kabuli rice;Arabic:الرز الكابلى;Arabic pronunciation:[ka:buli:]) is an Indonesian variation ofpilaf. It consists of rice cooked ingoat meatbroth,goat milk, andclarified butter (most oftenghee). It is popular among theArab community in Indonesia (most prominent in Arab-descentBetawi inGreater Jakarta).[1]Nasi kebuli was influenced by Arab culture and its origin can be traced toMiddle eastern cuisine, especially Yemeni Arabian influence (mandi rice orkabsa),Indian cuisine influence (biryani rice), andAfghan influence (kabuli palaw).
In Betawi culture,nasi kebuli is usually served during Islamic religious festivities, such asEid al-Fitr,Eid al-Adha orMawlid. Outside Jakarta,nasi kebuli is mainly popular in regions with significant population ofArab Indonesians, such asWest Java,Banten,Surakarta,Surabaya,Gresik andBanyuwangi.
The namekebuli is derived fromkabuli palaw, which is anAfghan variety of pilaf, similar to Indianbiryani,[2][3] but with heavy influence of Hadhrami andIndian cuisine such as Mandi and Biryani in the cooking methods and seasoning.
The Middle Eastern version of kabuli rice is more similar tokabuli palaw than Indonesiannasi kebuli. The wordpilaf,palau orpalaw 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 andCentral Asia. One distinction is the presence of shredded carrots and perhaps grapes in the Middle-east or Afghan version of Kebuli.[4]
Nasi kebuli is made by cooking rice soaked in goat meatbroth withmilk orcoconut milk instead of water. The goat meat is later cooked and mixed with sauteed spice mixture in a clarified butter (often withghee, locally known asminyak samin). The spice mixture is made from groundgarlic,shallot,ginger,black pepper,clove,coriander,caraway,cardamom,cinnamon,nutmeg,salt, andghee. 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 withasinan nanas (pineapple in spicy and sour sauce) or sometimes also topped withsambal goreng hati (cow liver in spicysambal sauce) and sprinkled withraisins and sometimes nuts. InIndonesianHadhrami community, sometimes it is served along withmaraq soup (spice lamb/goat soup of Arab origin).
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