3kg Basmathi rice (washed and cleaned).

Basmathi rice is prefered to maintain its dryness

400gm ginger (sliced)

200gm onion (sliced

400gm garlic (sliced)

200ml cooking oil

1 tbsp thick salty soy sauce cashew nuts, raisins,

clove and spring onions.

 

Ingredients A

 

80gm salt

10gm mint leaves

1 cup of water

 

Ingredients B

 

150gm ferrel

75gm black pepper powder

30gm cardamon

150gm cummin

300gm coriander seeds

piece of cinnamon stick

 

Method of cooking

 

1.Boil the A ingredients together until you get about 1/4 cup of mixture.

2.Mix the rice with the resulting A mixture and add in B ingredients and  the soy sauce.

3.Then add the cooking oil and mix them until they blend nialy.

4. Put some water in the cooking pot up to the rice level and put in the mixed rice.

5. Boil and cook the rice until it is almost and that put in the spring onions, ginger,

garlic, raisins and cashew nut.

6. Heat until the rice mixture is cooked and dry.

 

* Nasi Kebuli is eaten together with other traditional dishes or chicken rendang, acar timun or nenas pacheri. 

* Sometimes, the chicken or beef is boiled or cooked first and then added with cashew nuts.