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Ingredients

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Spice Paste:

Lamb:

  • Ghee 100.0 g
  • Knorr Professional Multipurpose Yellow Spice Mix Paste (6x600g) 120.0 g
  • Lamb shank 2.0 kg
  • Water 1750.0 ml

Rice:

  • Braising liquid 500.0 g
  • Jasmine or Basmati rice, washed and soaked in water for at least 30 minutes 1.0 kg
  • Coconut milk 1.0 l

Garnish:

  • Fried shallots
  • Raisins
  • Coriander leaves

Traditionally made with goat meat with rice cooked in goat's milk, this version uses lamb shanks and cooks rice in coconut milk instead. Kebuli is popular among the Arab community in Indonesia and Betawi people in Jakarta.

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Preparation

  1. Spice Paste:

    • Place the shallots, ginger, toasted coriander seeds, Knorr Professional Chicken Stock Powder and pepper in a food processor. Process until it forms a paste. Set aside until ready to use.
  2. Lamb:

    • This step is optional: Preheat the oven to 200°C. Season the lamb with salt and pepper. Brown the lamb in the oven for 15 minutes.
    • Heat ghee in a pan. Saute the paste until fragrant. Add the Knorr Professional Multipurpose Yellow Spice Mix Paste.
    • Pour the water into the pan. Bring to a boil and add the diced lamb shanks. Braise the shanks for about an hour or until fork tender.  
  3. Rice:

    • Place the soaked rice in a pan. Combine the braising liquid and the coconut milk in a bowl and add it to the rice.
    • Arrange the lamb shanks on top of the rice. Cover and steam in the combi oven at 120°C for 30-45 minutes or until rice is cooked through.  
  4. Garnish:

    • Garnish the rice with fried shallots, raisins, and coriander leaves before serving.