Saturday, December 29, 2012

Nasi Kebuli with Spiced Roast Chicken-MFF Pahang

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I never heard of Nasi Kebuli until I read it in MFF-Pahang. By looking at the spices used in the recipe I know I'm going to cook. Coriander seeds, fennel seeds and cumin seeds are the spices commonly used in my kitchen. I used to marinate chicken for roasted chicken which is our family favourite dish. Therefore my kids especially will accept this Nasi Kebuli.

My rice turns out sticky instead of fluffy. I added too much water! Apart from the 'not good' texture this rice is very flavourful. I personally like it but not my hubby and kids :P Since I have made it I don't want to miss the chance to submit for this month MFF-Pahang state hosted by Wendy. 

I'm sharing our family favourite spice roasted chicken too. I used to bake together with cauliflower or any root vegetable (like carrot, pumpkin, potatoes or even garlic and onion) underneath. By doing this vegetables are indirectly seasoned with roasted chicken ‘drips’. In order to avoid direct contact with rack (for easy cleaning and sticking) I place the chicken on lemon grass (serai). If you are using carrots, potatoes; cut them into lengthwise. Put on rack and place chicken pieces on it.

Adapted from Wendy
~Nasi Kebuli
350gm basmathi rice (2 ½ cups)
1 red onion, thinly sliced
2 clove garlic, minced
1 inch ginger, bashed
2 inches cinnamon stick
3 cardamom
1 lemongrass
1 kaffir lime leave
1 sprig mint
½ cup coconut milk
2 teaspoon salt
1 tablespoon butter + 1 teaspoon oil
700gm water

(D) Grind finely
½ tablespoons coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon black pepper (whole

(E) Condiments
Chinese parsley
Fried shallots
Fried/toasted cashew nuts
Golden Raisins
Omelette strips
1. Wash rice and let it drip dry in a colander.
2.  Heat wok on medium heat and put in oil and butter. Saute onions, garlic and ginger, cinnamon stick, cardamom and all the ground spices until very fragrant and the onions are translucent.
3. Put in rice and toss it around.
4. Put in water, coconut milk and salt and bring it to a boil.
5. Add in lemongrass, kaffir leaf and mint.
6. Let rice cook until done. Let rice sit for at least 30 minutes.
7. Fluff rice and then top with the condiments.
8. Serve rice with daging bakar/pacak or preferred dishes.
I’m serving with roast chicken with the same spices as Nasi Kebuli. By the time you had finish cooking the Nasi Kebuli your roasted chicken in oven is done as well!
~ Spiced roast chicken
2 chicken thighs (with skin)
2 drumsticks (with skin)
1 teaspoon salt
1 tablespoon brown sugar
Grind finely
½ tablespoons coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon black pepper (whole)

1. Add in salt and brown sugar into spice powder. Mix well.
2. Coat the spices evenly on chicken pieces. Leave to marinate at least 1 hour or overnight in fridge.

3. Place lemon grass (or vegetable) on rack. Arrange chicken pieces on top with skin facing down. Bake in preheated oven 250C for 30 minutes or till cooked.
* For easy cleaning place a tray with aluminium foil underneath. I place cauliflower and cook at the same time.
* For even cooking (nice brown skin), turn over chicken after 20 minutes in oven. Then continue bake till done.

I am submitting this post to MFF Pahang Month hosted by Wendy, Table for Two.


  1. Hi Vivian,
    Nasi Kebuli is a very interesting and very new dish to me :) good try!!!

  2. Thanks for trying out this recipe.
    Did you use basmathi rice? Cos I see the rice is a bit short. And Basmathi won't turn sticky. The water level for the recipe is adjusted for basmathi rice of which is much higher than our regular rice.

  3. Viv,
    This is a very interesting nasi and your roasted chicken is so awesome. Would like to give a try sometime.
    Happy New Year:)


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