Rice Kebuli (Arabic Food)

Rice Cuisine materials Kebuli:

3 cup rice

2 tablespoons cumin oil or margarine

1 small pack bottled milk

1 lemongrass, crushed the whites

2 lime leaves

1 bay leaf

4 tablespoons anggeh-anggeh (curry spice powder, usually bought in the Sunan Ampel)

enough water (water limits one segment of our index finger, could be reduced a little in order not too mushy)

Softened seasoning :

6 red onions

3 cloves garlic

1 vertebra ginger

1/2 vertebra turmeric

3 tsp salt

a little sugar and pepper

Rice Kebuli Supplementary Material:

pickles (cucumber, carrot and pineapple)

soy sauce

lemon juice (if you like)

fried onions

How to Make Rice Kebuli:

Wash rice and drain.

Saute ground spices together cumin oil, lemon grass, greeting, lime leaves until fragrant.

Then pour the water along with the rice and coconut milk, and anggeh-anggeh.

Aroni until the water runs out, then cover and let a little rough.

Prepare a steamer or saucepan, heat the water sufficiently.

Steamed rice that has been Diaron until cooked, about 30 minutes.

Serve hot with a sprinkling of fried onions and complement.

Note:

For Anggeh-Anggeh or curry spice powder can be replaced with:

1/4 nutmeg

3 grains of cardamom

3 grains of pimento

5 cm cinnamon

1 tbsp coriander, toasted (puree with spices)

1/2 teaspoon cumin, toasted (puree with spices)

1 tsp pepper, toasted (puree with spices)