Savoury Rice with Crisp-Fried Chicken

Name: Savoury Rice with Crisp-Fried Chicken (Nasi Kebuli)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: For 4–6 people
Ingredients: 450 g/1 lb/2 cups long grain rice, soaked in cold water for 1 hour, then washed and drained; 1.5–1.7 kg/3¼ lb roasting chicken, cut into 8 or 10 pieces; 450 ml/16 fl oz/2 cups vegetable oil; A pinch of ground galingale (optional); 5-cm/2-inch piece of fresh lemon grass; A small stick of cinnamon; A pinch of grated nutmeg; 4 shallots or 1 onion, chopped; 4 shallots or 1 onion, chopped; 2 tsp ground coriander; 1 tsp ground cumin; A few leaves of fresh parsley; 2 tsp chopped fresh chives; Sliced cucumber; 2 cloves; 1½ tsp salt; 1.4 litres/2½ pints/6¼ cups cold water; 1 tbsp Crisp-Fried Onions

Nasi Kebuli

Preparation info

For
4–6
people

Difficulty
Complex
Ready in
2 hr 30

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This Indonesian rice and chicken dish must have been a Middle Eastern pilaf in its previous incarnation. Some Indonesians may tell you that dishes of this sort can be made with lamb or goat’s meat, and that is certainly true of the Qabili Pilaf; but not of this. It was a favourite family dish when I was very small, and for my sisters and me the great attraction was, precisely, the crisp-fried chicken.

Ingredients

Method