Exotic Rice Dish – Nasi Kebuli Ala Desi Ayu

Cut the baby ribs into individual, fleshy bones. Bring 5 liters of water to the boil in a large saucepan and let the ribs cook for 3 minutes. Strain and discard the broth. Clean the pot, add the ribs so that they are as close together as possible. Add 1 liter of water. The ribs should be covered. Determine the water level with the round handle of a wooden spoon. Make a mark on the handle halfway through the water level. If the ribs are not completely covered, add as little tomato juice as possible.

Heat the coriander grains in a small pan until they are fragrant (approx. 130 degrees). Remove from heat and once cold, grind finely. 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 frozen goods.

Wash the fresh chillies and celery stalks and cut them crosswise into approx. 3 mm wide rolls. Measure frozen goods. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower halves of the pieces with a hammer. The stems should remain intact.

Bring the water with the ribs to a boil, add all the spices and mix gently. Let it cook for 1 hour with the lid on. Then boil down without the lid until the marked water level is reached. Shift the ribs frequently. This should be the case after 120-150 minutes. The meat should then come off the ribs easily.

Remove the ribs from the broth with a coarse sieve, remove any spices and keep them ready. Strain the broth and gently squeeze out the material to be sieved. 350 ml of the broth are needed, if necessary top up with coconut milk.

Wash the carrot, cap at both ends and peel. Grate with a coarse rasp. Halve the onions lengthways. Cap the halves at both ends, peel and cut into small pieces. Squeeze the garlic. Heat the sunflower oil in a pan and roast the onions until they are translucent. Add to the broth with the raisins, almonds, carrots and garlic.

Wash the rice until the wash water shows only a little cloudiness, strain and drain well. Pour into the saucepan with the broth, mix well. Spread the ribs on the rice. Bring the broth to a boil. Cover and simmer over reduced heat. As soon as the broth is no longer visible and small craters have formed in the rice, turn off the heat supply. Let the rice mature for 25 minutes with the lid on. Do not open!

In Bali, a dip is served with this rice in small bowls. Spread the finished Nasi Kebuli on the serving plates, serve warm with the dip bowls and enjoy. A cold beer goes well with it.

In the predominantly Islamic part of Indonesia, chicken, lamb and goat make up the carnal portion. I chose the Balinese-Hindu recipe. The rice is cooked more moist here and pork on the bone is used, baby ribs are ideal for this. It is a dish for extraordinary celebrations and the original recipe is intended for 60 very hungry people and more. Counting back to 4 people, the above recipe easily fed the 4 people.

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