Nasi Kebuli / Pineapple Spiced Rice Recipe

Nasi Kebuli, Indonesian Rice Recipes:

3 cups long-grain rice,
soak in water for 4 hours at least

1 1/2 lbs chicken breast with bone
cut into cubes or
1 lb lamb or goat with 1/2 lb bones
cut the meat into cubes 1 litre water or
4 1/2 cups cups of water
1 TB salt
2 inch ginger
1 stick cinnamon
2 cardamom pods, husks removed

1 can chunk pineapple, drain
1/4 cup oil
8 shallots, thinly sliced
1/4 tsp turmeric
1/2 tsp coriander
1/4 tsp cumin
pinch of nutmeg
pinch of cloves or 4 cloves
1/4 tsp white fennel

Chicken Version:
Boil the bones with ginger, cardamom, cinnamon stick and salt until you have the broth about 3 1/2 cups.Set aside for later.
Drain the rice, set aside. Heat oil over medium heat, fry the shallots until golden brown, take out and put half of them aside. Quickly add the dried ingredients and fry until fragrant then add the chicken pieces, stir until the chicken coated in spices then add the drained rice, stir continuously for about 5 minutes.
Pour in the broth with everything in it. Wait until boiling, lower the heat to medium, cook until the liquid absorbed then fluff the rice, turn the heat to low, add the pineapple, put the lid on and continue cooking for another 10-15 minutes.
After the rice done, fluff the rice again using fork. Discharge all the debris and place the rice on the large platter, sprinkle the fried shallots just before serving.

Lamb or Goat Version:
Boil the bones and the meat with ginger, cardamom, cinnamon stick and salt until almost tender (the meat is not easily shredded because you will still going to cook it with the rice) Leave the broth about 3 1/2. Set aside for later.
Drain the rice, set aside. Heat oil over medium heat, fry the shallots until golden brown, take out and put half of them aside. Quickly add the drained rice, stir continuously for about 5 minutes.
Pour in the lamb or goat broth, the meat and the bones. Wait until boiling, lower the heat to medium, cook until the liquid absorbed then fluff the rice, turn the heat to low, add the pineapple, put the lid on and continue cooking for another 10-15 minutes.
After the rice done, fluff the rice again using fork. Discharge all the spices debris and the bones then place the rice on the large platter, sprinkle the fried shallots just before serving.

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