Fragrante riso e pollo (Riso Kebuli)
| Chicken | 1, circa 1.15 kg (2 libra 8 oz) |
| Lemon Grass (citronella) | 1 cucchiaino, terra |
| Galangal (Laos) | ½ cucchiaino, terra |
| Coriander (Coriandolo) | ½ cucchiaino, terra |
| Kafir lime leaves (daun jeruk perut) | 3 |
| Aglio | 2 chiodi di garofano, pelate e tritate |
| Sale | 1 Cucchiai |
| Acqua | 500 ml (2 coppe) |
| Vegetable oil | 3 Cucchiai |
| Riso a chicco lungo | 400 g (2 coppe), washed twice and drained |
| Nutmeg (pala) | a pinch, grattugiato |
| Ginger | A pinch, terra |
| Black peppercorns | 4 |
| Mace (Sekar Pala) | 2 pieces |
| Cipolle | 2, medio, pelato, sliced and fried in oil until medium brown |
Metodo:
- Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, galangal, coriandolo, kaffir lime leaves, aglio, salt and water. cover tightly and cook until chicken is tender.
- Remove chicken from stock, reserving it for later use. Fry chicken in oil until golden brown and set aside
- Put rice into a saucepan, add 625 ml (2 ½ tazza) chicken stock, nutmeg, ginger, peppercorns and mace and cook rice until liquid has been absorbed
- Copertina, abbassare il calore e cuocere per 15 più minuti. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. In alternativa, divide into individual portions
- Garnish with fried onion slices. Servire.
The Complete Indonesian Cook Book, Agnes de Keijzer Brackman e Cathay Brackman