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The name kebuli is derived from kabuli palaw, which is an Afghan variety of pilaf, similar to Indian biryani, [2] [3] but with heavy influence of Hadhrami and Indian cuisine such as Mandi and Biryani in the cooking methods and seasoning. The Middle Eastern version of kabuli rice is more similar to kabuli palaw than Indonesian nasi kebuli.
Nasi kebuli is descended from kabuli palaw which is an Afghan rice dish, similar to biryani served in the Indian subcontinent. [76] Although Indonesia has authentic nasi kebuli, Indonesia also inherited and has local-style of biryani which is known as nasi biryani or nasi briyani. Nasi biryani is popular among and often associated as Acehnese ...
Nasi gonjleng, steamed rice with spices, very similar in terms of flavor with Nasi Kebuli. Nasi goreng domba, a mutton fried rice. Nasi goreng kambing, a spicy fried rice with goat meat, cooked in ghee. Nasi samin, fragrant yellow rice dish cooked in spices; Nasi mandi, rice dish made from rice, meat (lamb, goat or chicken), and a mixture of ...
Ingredients vary according to the region and the type of meat used. Meat (of either chicken, goat, beef, lamb, [13] prawn or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are also used when preparing biryani, which is known as vegetable biriyani.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Nasi minyak (Palembang Malay for "oily rice") is an Indonesian dish from Palembang cuisine of cooked rice with minyak samin and spices. This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. [1] However, it is also common in neighboring Jambi [2] as far north to Medan in North Sumatra. [3]
Nasi liwet is an Indonesian dish rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia. [1] Thus, the rice has a rich, aromatic, and succulent taste. [3] The uniqueness of nasi liwet is that it applies a traditional Javanese way of cooking rice in coconut milk.
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam). [ 4 ] The herbs used are mostly the leaves of pegagan ( Centella asiatica ), though they can also be replaced with kemangi ( lemon basil ), vegetables, and spices, accompanied with various side dishes. [ 2 ]