Entree: Indonesia – Betawi Jakarta – Nasi Kebuli (Aromatic spiced rice cooked with goat and clarified butter (ghee)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 2 lb (900 g) bone-in goat, cut into pieces, approx. 1.5 lb (680 g) usable meat
- 3 cups (570 g) basmati rice, rinsed until water runs clear
- 6 tbsp (90 ml) ghee (clarified butter)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1.5 g) turmeric
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (12 g) salt, or to taste
- 2 cups (480 ml) beef or goat stock
- 1 cup (240 ml) evaporated milk or whole milk
- 1 tsp saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1/3 cup (55 g) raisins
- 1/2 cup (65 g) roasted cashews or almonds
- 1/2 cup (50 g) fried shallots for garnish
- 1/4 cup (15 g) chopped fresh celery or parsley for garnish

Instructions

1. Season the goat pieces with 1 tsp salt and 1/2 tsp black pepper. In a large heavy pot, heat 3 tbsp (45 ml) ghee over medium-high heat and brown the goat on all sides; transfer browned goat to a plate.
2. Add remaining 3 tbsp (45 ml) ghee to the pot, reduce heat to medium, sauté the sliced onion until soft and golden, about 8 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the ground cumin, coriander, cardamom, cinnamon, cloves, turmeric, and remaining salt and pepper; cook 1 minute to bloom the spices.
4. Return the browned goat to the pot, pour in the stock, bring to a simmer, cover, and cook gently until the meat is tender, about 1½–2 hours. Skim any foam occasionally.
5. When the goat is tender, remove the meat and shred or chop into bite-sized pieces. Reduce the cooking liquid by simmering uncovered if needed to create about 2½ cups (600 ml) richly flavored broth.
6. Rinse the basmati rice again and drain. In a separate large pot, combine the rice with the spiced broth, soaked saffron milk, and evaporated milk. Bring to a gentle boil, then reduce heat to low, cover tightly, and cook 15–18 minutes until rice is tender and liquid absorbed.
7. Gently fold the shredded goat, raisins, and roasted nuts into the cooked rice. Cover and let rest off heat for 10 minutes to meld flavors.
8. Fluff the rice with a fork, transfer to a serving platter, and garnish with fried shallots and chopped celery or parsley. Serve hot.