Fragrant Rice and Chicken (Nasi Kebuli)



Chicken 1, about 1.15 kg (2 lb 8 oz)
Lemon grass (serai) 1 tsp, ground
Galangal (laos) ½ tsp, ground
Coriander (Ketumbar) ½ tsp, ground
Kafir lime leaves (daun jeruk perut) 3
Garlic 2 cloves, peeled and chopped
Salt 1 Tbsp
Water 500 ml (2 cups)
Vegetable  oil 3 Tbsp
Long-grain rice 400 g (2 cups), washed twice and drained
Nutmeg  (pala) a pinch, grated
Ginger A pinch, ground
Black peppercorns 4
Mace (Sekar Pala) 2 pieces
Onions 2, medium, peeled, sliced and fried in oil until medium brown



  1. Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, galangal, coriander, kaffir  lime leaves, garlic, salt and water. cover tightly and cook until chicken is tender.
  2. Remove chicken from stock, reserving it for later use. Fry chicken in oil until golden brown and set aside
  3. Put rice into a saucepan,  add 625 ml (2 ½ cups) chicken stock, nutmeg, ginger, peppercorns and mace and cook rice until liquid has been absorbed
  4. Cover, lower heat and cook for 15 minutes more. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternatively, divide into individual portions
  5. Garnish with fried onion slices. Serve.


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