Today, I'm making Chicken Nasi Kebuli with chicken fillet. We'll be making a quick and easy version. Not as time-consuming as Lamb Nasi Kebuli.
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but it's still fragrant and delicious. Let's dive into the ingredients. Here are the ones we'll blend with oil. Next, of course, is chicken. I'm using thigh fillet, cut into four parts.
Then, we have the spices. We use tomato puree to add color and flavor. Next, rice. Choose non-sticky rice. For example, Biryani or long-grain local rice.
Next, milk and water. The measurements are important because it won't be good if the rice is too soft. You can substitute the milk with coconut milk. Replace half the amount of milk with water..
. ...unless you're using liquid coconut milk.
Let's make the spice blend. Before blending, heat the oil first to expedite the process. Add all ingredients: onions, shallots. After the spices are finely blended, add to the pan. Sauté until they are completely reduced like this.
It's so the Nasi Kebuli becomes fragrant and doesn't smell raw. After it gets to this stage, add some clarified butter or ghee. You can also use margarine or butter. If you don't have any, it's okay. It'll still be delicious.
If using margarine or butter, don't add it first because it burns quickly. Because ghee has been clarified, it doesn't burn as quickly. But for the best aroma, add the ghee last just like this. After all the ghee melts, add milk. We're making a thick sauce.
Season it with salt. We've added pepper earlier so we don't need to add more. Add some sugar, as well. You can use flavor enhancers, too. We'll add half to the chicken and save the rest to mixed with the cooked rice.
Don't add all the spice blend to the chicken. It's so we get a stronger aroma. So, add the rest when the rice is cooked later. We won't be cooking the spice blend for a long time. Now, we mix well.
Don't be shy with the seasoning like salt as the flavor needs to be strong to be delicious. Next, prepare the rice cooker container. Add the rice in. Next, add the water and just a little bit of milk.
If you're subbing it with coconut milk, just add a little bit.
Add the spices in. We'll add the chicken now. Do not stir. Remember, do not stir. Tips & Tricks IMPORTANT: Do not stir in the chicken because the rice won't cook well Pour the tomato paste on top.
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and add chicken stock powder. Cook this in the rice cooker as usual. Remember: do not stir.
Next, we're making the Sambal. We have red chili, bird's eye chili, and garlic.
Add some salt. Sugar. Salt and sugar helps in mashing the Sambal. Mash these, and later..
. ...we'll add water and vinegar.
You must use enough sugar as this needs to be sweet and sour, yet savory. After you're done, place it on a saucer. Add some vinegar and water. Mix well. Don't forget to taste.
This is a vinegary Sambal we often find served with Bakso Goreng (Fried Bakso). But this version has more body so it's not as watery. I think it's perfect to accompany the fragrant and savory Nasi Kebuli. We balance that with the spiciness and freshness of this Sambal. Smells so good.
Can't wait. You can see the result here. This is so fragrant because we used lots of spices. The color is so attractive and it's creamy thanks to the milk. I'm setting the chicken aside so we can plate them nicely.
Also, you can fry the chicken... ..
.to add more aroma. Now, add the rest of the spice blend. Raisin, if you like. Or dates.
Add fried shallots, too, to enhance the aroma further. Mix well. After mixing, let it rest to let the spices get infused better. I'm frying the chicken. If you want to serve it like this, it's already delicious.
But I'm frying the chicken to make it more mouthwatering. Fry it lightly until golden brown as the chicken is already cooked. We're frying it to get some color, texture, and aroma. Drain the chicken after they've turned golden brown.
Okay, they're done!
Let's drain them. I've plated the rice. Now, let's plate the chicken. There's still plenty of rice left, about 6 portions. I'm tasting the chicken now.
It's still so juicy. It also smells so good. If you don't fry it, it'll be more like Rendang. If you fry it, it'll be more like Fried Chicken. As you can see here, the rice isn't soft but creamy due to the milk, spices, and butter.
As we added lots of spices, the fragrance is out of the question. The important thing is... .
..if you cooked the spice blend with the rice, it usually loses a bit of its flavor. But because we sautéed the spice blend and add some of it when the rice is cooked..
. ...the aroma becomes further enhanced.
Okay, the dish is ready to serve. I'm having a taste. I'm having the chicken and Sambal. Also, the rice. Let's taste.
This menu is very recommended because it's easy. As long as you follow the step-by-step methods and measurements... .
..you won't fail. Plus, we cooked this with rice cooker. Once in a while, it's good to take some time to cook this for the family.
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for Ramadan or Eid al-Fitr. Don't forget to comment on what dishes you usually cook for special events during Ramadan.
See you in the next video and bye-bye! .
