📝 About This Recipe
Nasi Kebuli is a magnificent fusion of Middle Eastern influence and Malay culinary heritage, characterized by its deep, earthy spices and buttery richness. This dish features tender chunks of mutton slow-cooked in a fragrant broth of cardamom, cloves, and cinnamon, which is then used to steam long-grain Basmati rice to perfection. It is a celebratory centerpiece that fills the kitchen with an intoxicating aroma, offering a complex flavor profile that is both savory and comforting.
🥗 Ingredients
Meat and Marinade
- 800 grams Mutton (bone-in) (cut into 2-inch cubes; goat or lamb can be substituted)
- 1/2 cup Plain Yogurt (full fat)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded)
The Spiced Rice
- 3 cups Basmati Rice (soaked for 30 minutes and drained)
- 4 tablespoons Ghee (clarified butter)
- 2 pieces Whole Cinnamon Stick
- 3 pieces Star Anise
- 5 pieces Cardamom Pods (lightly bruised)
- 5 pieces Cloves
- 1 large Red Onion (thinly sliced)
- 3 tablespoons Kebuli Spice Mix (blend of coriander, cumin, black pepper, and nutmeg)
- 2 tablespoons Tomato Paste
- 1/2 cup Evaporated Milk (for creaminess)
- 2 teaspoons Salt (adjust to taste)
Garnish
- 1/4 cup Fried Shallots (crispy)
- 2 tablespoons Raisins (sautéed in ghee)
- 1 handful Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large bowl, marinate the mutton pieces with yogurt and ginger-garlic paste. Let it sit for at least 30 minutes to tenderize the meat.
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2
Heat 2 tablespoons of ghee in a heavy-bottomed pot or pressure cooker. Sear the marinated mutton over medium-high heat until browned on all sides.
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3
Add 4 cups of water to the mutton. If using a pressure cooker, cook for 20 minutes; if using a regular pot, simmer for 45-50 minutes until the meat is tender. Drain and reserve the mutton stock.
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4
In a separate large Dutch oven or rice pot, heat the remaining 2 tablespoons of ghee. Add the cinnamon, star anise, cardamom, and cloves, sautéing until fragrant (about 1 minute).
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5
Add the sliced onions and sauté until they turn a deep golden brown. This 'caramelization' is key to the rice's color.
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6
Stir in the Kebuli spice mix and tomato paste. Cook for 2 minutes, adding a splash of stock if the spices stick to the bottom.
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7
Return the cooked mutton pieces to the pot and toss to coat them thoroughly in the aromatic spice base.
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8
Add the soaked and drained Basmati rice to the pot. Gently stir for 2 minutes to toast the grains and coat them in the spiced ghee.
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9
Measure the reserved mutton stock. You need 4.5 cups of liquid total. Supplement the stock with water if necessary, then add the evaporated milk and salt.
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10
Bring the liquid to a rolling boil. Once boiling, turn the heat to the lowest setting and cover the pot with a tight-fitting lid (or foil then a lid).
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11
Allow the rice to steam undisturbed for 18-20 minutes. Do not open the lid during this time.
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12
Turn off the heat and let the pot sit for another 10 minutes. This allows the moisture to redistribute, ensuring fluffy grains.
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13
Gently fluff the rice with a fork, being careful not to break the long grains. Transfer to a large serving platter.
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14
Garnish generously with crispy fried shallots, sautéed raisins, and fresh cilantro before serving.
💡 Chef's Tips
Always use high-quality long-grain Basmati rice and soak it to ensure the grains expand fully without breaking. If you don't have a pre-made Kebuli mix, make your own by blending equal parts coriander, cumin, and cinnamon with a pinch of nutmeg and cloves. For an extra layer of flavor, use the 'Dum' method by sealing the pot lid with a simple dough paste to trap every bit of steam. Avoid over-stirring the rice once it starts cooking, as this releases starch and can make the dish mushy.
🍽️ Serving Suggestions
Serve with a side of 'Acar Awak' (pickled vegetables) to provide a crunchy, acidic contrast to the rich rice. A dollop of spicy Sambal Belacan is essential for those who enjoy a heat kick. Pair with a cool Cucumber Raita or yogurt dip to balance the warm spices. Serve with a glass of iced rose syrup (Sirap Bandung) for a traditional Malaysian touch.