recipes

Nasi Kebuli

• 4 tablespoons margarine
• 150 g onion, chopped
• 10 cm cinnamon
• 1/2 grain seeds, nutmeg, crushed
• 5 grains clove
• 8 items cardamom
• 300 g of meat has lamb, cut into pieces
• 500 ml of water
• Pulen 1 kg of rice, wash, drain
• 750 ml milk / milk
• Spices, puree:
• 10 shallots
• 5 cloves garlic
• 4 cm ginger
• 1.5 tbsp coriander seeds, toasted
• 1/2 teaspoon pepper grain, toasted
• 2 tsp salt
• Garnish:
• 3 tbsp fried shallots
• 2 tablespoons raisins

Nasi kebuli is an Indonesian style spicy steamed rice dish cooked in goat broth, milk and ghee and popular among Arab community in Indonesia and Betawi people in Jakarta. Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence, and also Indian cuisine influence. It is thought to be related or derived from biryani rice.

In Betawi culture nasi kebuli usually served during Islamic religious festivities, such as Eid ul-Fitr, Eid al-Adha (Qurbani/Kurban) Eid Milad-un-Nabi (birthday of prophet Muhammad s.a.a.w). Nasi kebuli also popular in cities with significant Arab descendants, such as Surabaya and Gresik.

How to make Nasi Kebuli:

• Heat butter until melted. Enter the spices, stirring until fragrant.
• Enter the cinnamon, cloves and cardamom. Stir until fragrant.
• Add the lamb, stirring until stiff.
• Pour water, and cook until almost soft goat meat and gravy out. Lift.
• Steam the rice for 30 minutes until half cooked. Lift.
• Put rice in a pan, Pour milk / coconut milk. Boil over low heat while stirring thoroughly.
• Add the mutton fry, stir until milk out. Lift.
• Steam again for 30 minutes until cooked. Lift.
• Serve hot with garnish ingredients.

Chicken karai

 

• Chicken Half KG
• 3 to 4 Tomatoes ( 1/4 KG)
• 1 Onion
• 3 to 4 Green Chilies
• 1 Cup Oil/Ghee
• 1 tea spoon salt (according to taste)
• 1 tea spoon garlic (Lehsan) paste
• ½ tea spoon ginger (Adrak) paste
• ½ bunch Coriander Leaves
• 1 tea spoon Red chili powder
• One tea spoon CORIANDER powder

Chicken Karahi Recipe

Heat oil in a deep fry pan. Cook Chicken in it for five minutes. Now Grind Onion and add it into Chicken. Tomatoes and stir for more four minutes. Add Red chili powder, CORIANDER powder, salt, garlic (Lehsan) paste, ginger (Adrak) paste now stir for more few till its oil and Karahi saprate now add Green Chilies, Coriander Leaves and Ginger ( cuts ). Your Chicken Karahi is ready now.

Chicken Cheese Kabab

 

• Ingredients for Kabab:
• 1. Chicken (boneless) 2 lbs
• 2. Yogurt (8 oz)
• 3. Olive oil – 1 tbsp
• 4. Soy sauce – 2 tbsp
• 5. Minced garlic – 2 tbsp
• 6. Minced ginger – 1 tbsp
• 7. Red chilli powder – 1 tsp (optional)
• 8. Salt to taste (1 tsp recommended)
• Ingredients for Cheese Sauce:
• 1. Mozzarella cheese shredded (4-6 oz)
• 2. Salt 1/4 tsp
• 3. Fresh cilantro leaves (1/4 bunch finely chopped)
• 4. Oregano (1/2 tsp)

 

Chicken Cheese Kabab Recipe

KababMix soy sauce, olive oil, garlic, ginger, red pepper (optional), and salt in yogurt. Marinate the chicken pieces with yogurt mixture for two hours. Grill over open barbeque grill or in oven. Oven baking instructions: preheat to 450 degrees spread chicken pieces on a baking tray or shallow baking dish, cover with any leftover yogurt marinade, cover with foil and bake for 20 minutes; remove foil and broil on low heat for 10 minutes or until golden brown.
Cheese Sauce Soften cheese in saute or shallow sauce pan for three minutes over low heat. Add cilantro and oregano. Pour over chicken kabab just before serving.

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