Indian rice

Indian rice

Nasi kebuli

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 small chicken
oil, for frying
1 stalk lemongrass, bruised
5cm piece cinnamon bark
2 cloves
A pinch nutmeg
3 cups water
500g long-grain rice
3 tablespoons oil or ghee, (more if necessary)
fried onion flakes and chopped asian celery, for garnish

Paste spices

Quantity Ingredient
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 slice fresh ginger
3 small garlic cloves, sliced
6 shallots, sliced

Method

  1. Cut the chicken into serving pieces. To make the spice paste, grind the coriander and cumin to a powder. Add ginger, garlic and shallots and pound into a rough paste. Fry in oil until fragrant, adding the lemongrass, cinnamon, cloves and nutmeg. Add the chicken and stir-fry until they have changed colour. Put in 3 cups water, bring to the boil and simmer until the chicken is tender. Remove the chicken pieces while still hot and allow them to drain and dry.
  2. Wash the rice and soak it in water for about 1 hour. Drain. Heat the oil or ghee in a saucepan and fry the rice until transparent and yellow. Add strained chicken broth to a level 1 finger joint above the rice and boil until all the liquid has evaporated. Now turn the heat down to the lowest possible point, cover the saucepan, and allow the rice to steam quietly for another 20–30 minutes until it is dry but tender.
  3. Heat some more oil and fry the chicken pieces until they are golden brown. Heap the rice on a plate, garnish with onion flakes and Asian celery. Arrange the fried chicken around the edge and serve.
Tags:
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