Seasoned Rice with Chicken and Pineapple (Nasi Kebuli)
1 lb (500 g) boneless chicken,diced 3 cups (750) chicken stock or 1 ½ teaspoon chicken stock granules Dissolved in 3 cups (750 ml) warm water 1 teaspoon salt 2 cups (400 g) uncooked rice, washed ½ small pineapple (about 8 oz/ 250 g) Crispy Fried Shallots, to garnish
Rice Seasoning:
2 tablespoon butter or oil 6 shallots, peeled and sliced 5 cloves garlic, peeled and sliced 3 cardamom pods, bruised 2 cloves 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised 1 in (2 ½ cm) fresh ginger, peeled and thiny sliced 1 cinnamon stick 1 teaspoon coriander seeds ½ teaspoon white peppercorns Cooking Directions:
- Prepare the Crispy Fried Shallots
- To make the rice seasoning, heat the butter or oil in a work over high and stir-fry all the ingredients until fragrant, 2 to 3 minutes
- Add the chicken to the work and stir-fry for 2 to 3 minutes. Pour in the chicken stock, mix well and season with the salt, then bring the ingredients to a boil. Reduce the heat to medium and simmer uncovered until the chicken is tender, about 5 minutes. Remove from the heat, Strain and reserve the stock. Set the chicken pieces aside and discard all the other solids
- Bring the uncooked rice and 2 ½ cup (625 ml) of the reserved stock to a boil over high heat in a pot. Reduces the heat to medium, cover and simmer until the rice is almost cooked and the liquid is absorbed, 5 to 10 minutes. Add the chicken, mix well and continue to simmer uncovered until the rice is fluffy, 5 to 10 minutes, then remove from the heat. Alternatively, cook the rice in a rice cooker with 2 ½ cups (625 ml) of the reserved stock and add the chicken during the last 5 minutes of cooking.
Fragrant Rice and Chicken (Nasi Kebuli)
| Chicken | 1, about 1.15 kg (2 lb 8 oz) |
| Lemon grass (serai) | 1 tsp, ground |
| Galangal (laos) | ½ tsp, ground |
| Coriander (Ketumbar) | ½ tsp, ground |
| Kafir lime leaves (daun jeruk perut) | 3 |
| Garlic | 2 cloves, peeled and chopped |
| Salt | 1 Tbsp |
| Water | 500 ml (2 cups) |
| Vegetable oil | 3 Tbsp |
| Long-grain rice | 400 g (2 cups), washed twice and drained |
| Nutmeg (pala) | a pinch, grated |
| Ginger | A pinch, ground |
| Black peppercorns | 4 |
| Mace (Sekar Pala) | 2 pieces |
| Onions | 2, medium, peeled, sliced and fried in oil until medium brown |
Method:
- Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, galangal, coriander, kaffir lime leaves, garlic, 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 cups) chicken stock, nutmeg, ginger, peppercorns and mace and cook rice until liquid has been absorbed
- Cover, lower heat and cook for 15 minutes more. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternatively, divide into individual portions
- Garnish with fried onion slices. Serve.
The Complete Indonesian Cook Book, Agnes de Keijzer Brackman and Cathay Brackman