Fragrant Rice and Chicken Special (Nasi Kebuli Spesial)
| Chicken | 1, about 1.15 kg (2 lb 8 oz) |
| Lemon grass (serai) | 1 tsp, ground |
| Galangal (laos) | ½ tsp, ground |
| Coriander (Ketumbar) | ½ tsp, ground |
| Kafir lime leaves (daun jeruk perut) | 3 |
| Garlic | 2 cloves, peeled and chopped |
| Salt | 1 Tbsp |
| Water | 500 ml (2 cups) |
| Vegetable oil | 3 Tbsp |
| Long-grain rice | 400 g (2 cups), washed twice and drained |
| Nutmeg (pala) | a pinch, grated |
| Ginger | A pinch, ground |
| Black peppercorns | 4 |
| Mace (Sekar Pala) | 2 pieces |
| Onions | 2, medium, peeled, sliced and fried in oil until medium brown |
Method:
- Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, galangal, coriander, kaffir lime leaves, garlic, salt and water. cover tightly and cook until chicken is tender.
- Remove chicken from stock, reserving it for later use. Fry chicken in oil until golden brown and set aside
- Put rice into a saucepan, add 625 ml (2 ½ cups) chicken stock, nutmeg, ginger, peppercorns and mace and cook rice until liquid has been absorbed
- Cover, lower heat and cook for 15 minutes more. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternatively, divide into individual portions
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