This seasoned rice is called Nasi Kebuli in Indonesia which we learned from the Arab. The picture posted here is not the real photo - it is only to show how it looks like.
Heat the butter in a wok over high heat and stir fry all ingredients of the seasoning until fragrant
Add the chicken to the wok and stir fry for 2-3 minutes
Pour in chicken stock, mix well and season with salt and bring to a boil
Reduce the heat to medium and simmer uncovered until the chicken is tender
Remove from the heat. Strain and reserve the stock in a pot (around 325 ml)
Set the chicken aside and discard all the other solids
Pour in the uncooked rice into the pot of the 325 ml reserve stock, bring to a boil in a high heat
Reduce the heat to medium, cover and simmer until the rice is cooked and the liquid is absorbed
Add the chicken, mix well and continue to simmer uncovered until the rice is fluffy
Transfer the cooled cooked rice into a serving platter
Garnish with pineapple and coriander leaves
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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