Exotic rice dish – Nasi Kebuli à la "Desi Ayu"

Ingredients for 4 servings:

• 200 g basmati rice
• e.g. tomato juice, optional
• 60 g raisins
• 60 g almonds, peeled
• 1 small carrot(s)
• 1 m.-sized onion(s)
• 4 medium-sized garlic cloves
• 4 tbsp sunflower oil
• 1 kg ribs (baby ribs)
• 2 ½ liters of water
• n. B. Coconut milk, creamy, 24% fat
• 2 tbsp coriander seeds
• 4 kaffir lime leaves, fresh or frozen
• 2 cinnamon sticks, approx. 8 cm
• 30 g ginger root, fresh or frozen
• 20 g galangal root, fresh or frozen
• 20 g turmeric, fresh or frozen, alternatively 2 tbsp turmeric powder
• 2 small chili peppers, fresh or frozen, red
• 40 g celery, the stalks, fresh or frozen
• 3 stalks of lemongrass
• 1 tsp mace powder, alternatively nutmeg, finely grated
• 8 cloves
• 10 g chicken stock powder
• 8 tbsp sauce (spring roll sauce ala Sanur Beach), see appendix

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 40 minutes

An unusual, festive rice dish with Arabic origins. Recipe from Bali, Indonesia.

Cut the baby ribs into individual, meaty bones. Bring 1.5 liters of water to a boil in a wide pot and simmer the ribs for 3 minutes. Strain the meat and discard the stock. Clean the pot and add the ribs, ensuring they are as close together as possible. Add 1 liter of water; the ribs should be covered. Use the rounded handle of a wooden spoon to determine the water level, making a mark on the handle halfway up. If the ribs are not completely covered, add as little tomato juice as possible. Heat the coriander seeds in a small pan until fragrant (approx. 130 degrees Celsius), remove from the heat, and once cool, finely grind. Wash the kaffir lime leaves and use them whole. Use the cinnamon sticks whole. Wash, peel, and thinly slice the roots (galangal, ginger, and turmeric). Weigh the frozen ingredients. Wash the fresh chili peppers and celery stalks and cut them crosswise into approximately 3 mm wide rolls. Measure the frozen goods. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer green leaves if necessary. Gently crush the lower halves of the pieces with a hammer, leaving the stalks intact. Bring the water with the ribs to a boil, add all the spices, and mix gently. Simmer uncovered for 1 hour. Then simmer uncovered until the liquid reaches the mark on the wooden spoon, turning the ribs frequently. This should be after 120–150 minutes. The meat should then slide easily away from the ribs. Remove the ribs from the broth using a coarse sieve, clean any remaining spices, and set aside. Strain the broth and gently press out the liquid. Reserve 350 ml of the stock for the rice, topping up with coconut milk if needed. Wash the carrot, trim both ends, peel, and grate coarsely. Halve the onions lengthwise. Trim both ends of the halves, peel, and cut into small pieces. Squeeze the garlic. Heat the sunflower oil in a pan. Roast the onions until translucent and add to the stock along with the raisins, almonds, carrot, and garlic. Wash the rice until the water is just barely cloudy, strain, and drain well. Add the rice to the pot with the stock and mix well. Arrange the ribs on top of the rice. Bring the stock to a boil. Cover and simmer over low heat. As soon as the stock is no longer visible and small craters have formed in the rice, turn off the heat. Let the rice swell with the lid on for 25 minutes. DO NOT open the pot! In Bali, this rice is served with a dip in small bowls. Divide the finished Nasi Kebuli among serving plates, serve warm with the dip bowls, and enjoy. A cold beer goes well with this dish. Note: In the predominantly Islamic part of Indonesia, chicken, lamb, and goat make up the meat portion. I opted for the Balinese-Hindu recipe. The rice is cooked more moistly here and pork on the bone is used; baby ribs are ideal. This is a dish for extraordinary celebrations, and the original recipe is intended for 60 very hungry people or more. Based on a serving of 4, the above recipe easily fed even 4 people. Appendix: The recipe for Springroll Sauce ala Sanur Beach can be found here: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html