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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 goreng domba, spicy fried rice with mutton meat, cooked in ghee. Nasi goreng kambing, spicy fried rice with goat meat, cooked in ghee. Nasi kebuli, Arab-origin spicy steamed rice dish cooked in goat broth, milk and ghee. Similar to kabsa. Nasi mandi, rice dish served with either roasted chicken, lamb or other meat. [9]
Nasi kabsah, mixed rice dish. Nasi kebuli, steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid. 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 biryani or nasi briyani Malay and Indian Indonesian Rice dish A popular mixed rice dish derived from India with local taste, this dish almost similar to nasi kebuli. Nasi bogana: Tegal, Central Java Rice dish A steamed rice dish wrapped in banana leaves and served with a variety of side dishes. Nasi campur or nasi rames Nationwide Rice dish
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.
The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. [3]According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.
Nasi kuning is often described as "Indonesian yellow rice", [27] [4] although it is also served in neighbouring countries, e.g. in Malaysia as nasi kunyit and in the Philippines as kuning. This yellow rice dish holds a special cultural significance in some cultures in the region, considered as an auspicious food item essential for ceremonies ...
Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Nasi kari, rice and curry. Nasi kabuli palaw, a pilaf rice dish, consists of steamed rice mixed with raisins, carrots, and beef or lamb. Nasi kebuli, steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid.