Title: Simple Chicken Nasi Kebuli
Ingredients:
- 250 grams of rice (using regular rice)
- 1/5 packet of kebuli spice powder
- 1 packet (65 ml) of Kara coconut milk
- 1 small shallot, thinly sliced
- 1 teaspoon of garlic powder
- 1/4 teaspoon of ground black pepper
- Salt
- 1/4 kg of chicken, cut into 4 pieces
- Water
Instructions:
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Wash the chicken thoroughly, season with salt, black pepper, garlic powder, kebuli spice powder, and bay leaves. Add enough water to submerge the chicken. Taste the broth, then cook over medium heat until the chicken is tender. Remove the chicken pieces and drain them.
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Sauté the shallots with 1 tablespoon of oil until fragrant.
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Add the washed rice into the chicken broth. Add the sautéed shallots, mix well, and add more water if needed (similar to cooking rice). Taste and adjust seasoning. Cook the rice over medium heat.
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When the water starts to reduce, add the coconut milk, stir well (reduce heat to low), and let it absorb. Cover the pot, turn off the heat, and let it sit for 10-15 minutes.
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Preheat a steamer. Steam the rice mixture, placing the chicken on top, for 15 minutes. Remove the chicken, fluff the rice to ensure even cooking, and continue cooking for about 25 minutes until the rice is fully cooked and fluffy.
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Fry the cooled chicken in sufficient oil until golden brown. Remove and set aside.
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Serve the nasi kebuli with fried chicken and pickled cucumbers.
This rendition of Nasi Kebuli with Chicken combines fragrant spices with tender chicken and fluffy rice, all cooked to perfection for a delightful meal.
