Nasi kebuli

The name kebuli is derived from kabuli palaw, which is an Afghan variety of pilaf, similar to Indian biryani, 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. ==Preparation==

Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat is later cooked and mixed with sauteed spice mixture in a clarified butter (often with ghee, locally known as minyak samin). The spice mixture is made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg, salt, and ghee. Then the goat meat, spices and sliced tomatoes are boiled together with half cooked rice in milk until completely cooked. Nasi kebuli is usually served with asinan nanas (pineapple in spicy and sour sauce) or sometimes also topped with sambal goreng hati (cow liver in spicy sambal sauce) and sprinkled with raisins and sometimes nuts. In Indonesian Hadhrami community, sometimes it is served along with maraq soup (spice lamb/goat soup of Arab origin). ==See also==