Nasi Kebuli

Ingredients(for 1 plate (approx. 200g Nasi Kebuli with chicken))

• 1 cup Long-grain rice (beras panjang)
• 150g Skinless chicken breast (dada ayam, cut into chunks)
• 2 tablespoons Low-fat plain yogurt (yoghurt tawar)
• 1 small Onion (bawang bombay, finely chopped)
• 3 cloves Garlic (bawang putih, minced)
• 1 teaspoon Ginger (jahe, grated)
• 1 teaspoon Ground coriander (ketumbar bubuk)
• 1/2 teaspoon Ground cumin (jinten bubuk)
• 1/4 teaspoon Ground cinnamon (kayu manis bubuk)
• 2 Cardamom pods (kapulaga)
• 2 Cloves (cengkeh)
• 1 Bay leaf (daun salam)
• 1 tablespoon Olive oil (minyak zaitun)
• 1/2 teaspoon Salt (garam)
• 1/4 teaspoon Black pepper (lada hitam)
• 1 1/2 cups Water or low-sodium chicken broth (air atau kaldu ayam rendah garam)

Instructions

1. 1

   Rinse the long-grain rice under cold water until the water runs clear. Drain and set aside.

   5 minutes

   Rinsing removes excess starch for fluffier rice.

2. 2

   In a nonstick pot, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and ginger. Cook until fragrant.

   4 minutes

   Don’t let garlic burn—stir constantly.

3. 3

   Add ground coriander, cumin, cinnamon, cardamom pods, cloves, and bay leaf. Stir for 1 minute until spices release their aroma.

   1 minute

   Toasting spices enhances their flavor.

4. 4

   Add chicken breast chunks. Cook until lightly browned on all sides.

   3 minutes

   Use lean cuts for lower fat content.