Riz parfumé et de poulet (Rice Kebuli)
| Poulet | 1, sur 1.15 kg (2 lb 8 oz) |
| Citronnelle (citronnelle) | 1 c. à thé, au sol |
| Galanga (laos) | ½ c. à thé, au sol |
| Coriander (Coriandre) | ½ c. à thé, au sol |
| Kafir lime leaves (daun jeruk perut) | 3 |
| Ail | 2 clous de girofle, pelées et hachées |
| Salt | 1 À soupe |
| Eau | 500 ml (2 tasses) |
| Vegetable oil | 3 À soupe |
| Riz à grains longs | 400 g (2 tasses), washed twice and drained |
| Nutmeg (pala) | une pincée, râpé |
| Ginger | Une pincée, au sol |
| Black peppercorns | 4 |
| Mace (Sekar Pala) | 2 pieces |
| Onions | 2, moyennes, pelées, sliced and fried in oil until medium brown |
Méthode:
- Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, galanga, coriandre, kaffir lime leaves, l'ail, salt and water. cover tightly and cook until chicken is tender.
- Retirer le poulet de stock, reserving it for later use. Fry chicken in oil until golden brown and set aside
- Mettez le riz dans une casserole, add 625 ml (2 ½ tasse) chicken stock, nutmeg, gingembre, peppercorns and mace and cook rice until liquid has been absorbed
- Cover, baisser le feu et laissez cuire 15 minutes de plus. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternativement, divide into individual portions
- Garnish with fried onion slices. Servir.
Le Livre indonésienne complet Cook, Brackman Agnès Brackman et Keijzer de Cathay