Nasi Kebuli Sooraj
Nasi kebuli is an Indonesian variation of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter. It is popular among the Arab community in Indonesia and Betawi people in Jakarta.
Kebuli rice has a characteristic taste and aroma like curry and the aroma of cardamom is more prominent. Kebuli rice is almost similar to briyani rice, but the briyani rice is slightly yellow in color and has a slightly spicy taste and turmeric aroma.
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 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, 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.
Serve For 3-4 Persons
Beras Basmati, Kunyit, Cengkeh, Jahe, Ketumbar, Jinten, Lada Hitam, Kapulaga India, Garam, Rempah Kebuli