Nasi Kebuli with Beef Ribs and Pickled Red Onions
Ingredients:
For the Nasi Kebuli:
- 3 cups jasmine rice (approximately 500 grams), rinsed thoroughly
- 500 grams beef ribs, cut into chunks
- Water, as needed
- 2 tablespoons butter, for sautéing
For the Spice Paste:
- 8 shallots
- 5 cloves garlic
- 1/2 nutmeg, grated
- 1 teaspoon ground black pepper
- 1 tablespoon toasted coriander seeds
- 1/2 teaspoon toasted cumin seeds
- 1 thumb-sized piece of ginger, peeled and chopped
Additional Spices:
- 3 stalks lemongrass, white part only, bruised
- 3 cinnamon sticks
- 5 cardamom pods
- 5 star anise
- 2 teaspoons salt
- 2 teaspoons sugar
- Raisins, for garnish
- Fried shallots, for garnish
For the Pickled Red Onions:
- 2 medium red onions, thinly sliced
- 2 tomatoes, thinly sliced
- 2 tablespoons lemon juice
- 5 red bird’s eye chilies (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions:
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Prepare the Beef Ribs:
- In a large pan, melt the butter over medium heat. Add the spice paste ingredients: shallots, garlic, nutmeg, black pepper, coriander seeds, cumin seeds, and ginger. Sauté until fragrant and golden.
- Add the bruised lemongrass, cinnamon sticks, cardamom pods, and star anise. Continue to sauté for a few more minutes.
- Pour in enough water to cover the beef ribs. Add the beef ribs and cook until the ribs are tender and the sauce has thickened. Ensure not to reduce the liquid too much; the mixture should remain slightly saucy.
- Season with salt and sugar to taste. Once the beef is tender, remove the beef ribs from the sauce. Discard the lemongrass, cardamom pods, cinnamon sticks, and star anise.
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Cook the Rice:
- Place the rinsed jasmine rice into the rice cooker. Add the beef rib sauce to the rice, stirring to combine.
- Pour water into the rice cooker up to the 3-cup line or about one finger’s width above the rice. Add the beef ribs on top of the rice mixture.
- If you prefer, you can sear the beef ribs in a separate pan with a bit of oil until browned before adding them to the rice cooker, but this is optional.
- Close the rice cooker lid and press the ‘cook’ button. Let the rice and beef cook until the rice is tender and the beef is fully cooked. When the rice cooker indicates that cooking is complete (the light switches to ‘warm’), gently stir the rice and beef to combine. Add raisins and mix well. Leave the rice on ‘warm’ for an additional 30 minutes.
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Prepare the Pickled Red Onions:
- In a bowl, combine the thinly sliced red onions and salt. Massage the onions until they become slightly wilted and release some of their juices.
- Add the sliced tomatoes, red chilies, sugar, and lemon juice to the bowl. Mix everything thoroughly and let it sit to develop flavors.
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Serve:
- Transfer the Nasi Kebuli to a serving plate or individual dishes. Top with the beef ribs and garnish with fried shallots.
- Serve warm, accompanied by the pickled red onions on the side.
Enjoy this fragrant and flavorful Nasi Kebuli with its tender beef ribs and refreshing pickled onions. Happy cooking!
