Nasi kebuli
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Samosas | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jakarta, Central Java and East Java |
| Created by | Arab Indonesians |
| Serving temperature | Hot |
| Main ingredients | Rice with minyak samin (ghee) spiced and served with chicken or goat meat |
Nasi kebuli (kabuli rice;
kabuli palaw
).
In Betawi culture, nasi kebuli is usually served during Islamic religious festivities, such as
Gresik and Banyuwangi
.
Origin
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,[2][3] 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.[4]
Preparation
Nasi kebuli is made by cooking rice soaked in goat meat
salt, and ghee. Then the goat meat, spices and sliced tomatoes are boiled together with half cooked rice in milk until completely cooked.[5]
Nasi kebuli is usually served with Hadhrami community, sometimes it is served along with maraq soup (spice lamb/goat soup of Arab origin).
See also
References
- ^ "Nasi Kebuli Gaya Betawi". Kompas (in Indonesian). 21 February 2009. Retrieved 30 January 2015.
- ^ pt. kompas cyber media. "Nasi Kebuli Gaya Betawi - KOMPAS.com". Travel.kompas.com. Retrieved 2012-01-16.
- ^ Nasi Kebuli Kismis. "Nasi Kebuli Kismis". tabloidbintang.com. Retrieved 2012-01-16.
- ISBN 978-1-250-04664-2.
- ISBN 978-602-213-036-9. Retrieved 5 June 2017.
