📝 About This Recipe
Tracing its roots back to the Arab-Indonesian community, Nasi Kebuli is a luxurious, fragrance-forward rice dish that serves as the centerpiece of many festive celebrations in Jakarta. This recipe features Basmati rice simmered in a rich, velvety broth of goat or lamb meat, infused with a complex 'bumbu' of ghee, cinnamon, cloves, and nutmeg. The result is a savory, buttery masterpiece where every grain of rice is packed with deep, earthy umami and warm spice notes.
🥗 Ingredients
The Meat and Broth
- 500 grams Lamb or Goat shoulder (cut into 3cm cubes)
- 1.5 liters Water (for simmering the meat)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Ginger (bruised)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 1 tablespoon Coriander seeds (toasted)
- 1 teaspoon Cumin seeds (toasted)
- 1 teaspoon Black peppercorns
- 1/2 teaspoon Nutmeg (freshly grated)
The Rice and Aromatics
- 500 grams Basmati Rice (washed and soaked for 30 minutes)
- 3 tablespoons Ghee (Minyak Samin) (authentic Indonesian style)
- 5 cm Cinnamon stick
- 5 pieces Cloves
- 4 pieces Cardamom pods (slightly crushed)
- 100 ml Coconut milk (thick consistency)
- 2 teaspoons Salt (adjust to taste)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng)
- 2 tablespoons Raisins or Sultanas (sautéed briefly in ghee)
👨🍳 Instructions
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1
In a large pot, bring 1.5 liters of water to a boil. Add the lamb cubes, bruised ginger, and lemongrass. Simmer on medium-low heat for 40-50 minutes until the meat is tender. Skim off any foam that rises to the surface.
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2
While the meat simmers, prepare the spice paste by blending the shallots, garlic, coriander, cumin, peppercorns, and nutmeg into a smooth paste using a splash of oil if needed.
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3
Once the meat is tender, remove it from the broth. Measure out 750ml of the remaining lamb broth to use for cooking the rice. Set the meat aside.
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4
Heat the ghee in a large heavy-bottomed pot or Dutch oven. Sauté the spice paste along with the cinnamon, cloves, and cardamom until fragrant and the oil begins to separate (pecah minyak).
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5
Add the par-boiled lamb pieces back into the pot with the spices. Stir-fry for 3-4 minutes until the meat is well-coated and slightly browned.
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6
Drain the soaked Basmati rice and add it to the pot. Stir gently for 2 minutes to toast the grains and ensure they are coated in the spiced ghee.
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7
Pour in the 750ml of reserved lamb broth and the coconut milk. Add salt and stir once to combine.
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8
Bring the liquid to a boil. Once boiling, reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid.
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9
Cook the rice for 18-20 minutes without opening the lid. This allows the steam to cook the grains perfectly.
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10
Turn off the heat but keep the lid on for another 10 minutes to let the moisture redistribute.
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11
Open the lid and fluff the rice gently with a fork, being careful not to break the long Basmati grains.
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12
Transfer the Nasi Kebuli to a large serving platter. Top with the sautéed raisins and a generous sprinkling of fried shallots.
💡 Chef's Tips
Use high-quality Basmati rice and soak it for at least 30 minutes to achieve that signature long, non-sticky grain. Authentic Nasi Kebuli uses 'Minyak Samin' (Indonesian ghee), which has a distinct aroma; if unavailable, use clarified European butter. For an extra layer of flavor, you can briefly fry the cooked lamb pieces in a separate pan before serving to give them a crispy exterior. Do not skip the raisins; their sweetness provides a crucial balance to the heavy, savory spices of the rice.
🍽️ Serving Suggestions
Serve with 'Acar Nanas' (spiced pineapple pickle) to cut through the richness of the lamb. Pair with 'Sambal Goreng' or a simple fresh tomato sambal for a spicy kick. Traditional side dishes include 'Emping' (melinjo nut crackers) for a bitter, crunchy contrast. Serve alongside a fresh cucumber and carrot salad to provide a cooling element to the meal.