Nasi Kebuli Kambing (Lamb Rice In Rice Cooker)

Ingredients

• 1 kgbone-in lamb
• 1brown onion, chopped
• 7shallots, minced
• 7garlic cloves, minced
• 3 cmginger, puréed
• to tastecooking oil (or ghee)
• 3 cmcinnamon stick
• 6cardamom pods
• 2star anise
• 3bay leaves
• 1dried lime
• 2 tbspgaram masala
• 2 tbsptomato paste
• 240 ml (1 cup)milk
• 500 ml, or enough to cover the meatwater
• 4 tsp, or to tastesalt
• 960 ml (4 cups)basmati rice, washed
• to tasteraisins
• to tasteshallot flakes
• to tastetomato and cucumber salad
• to tastecrackers

Instructions

1. 1

   Soften the onion

   Heat cooking oil or ghee in a pressure cooker. Add the chopped brown onion and sauté until translucent.

2. 2

   Add aromatics

   Stir in the garlic, shallots and ginger, cooking until fragrant.

3. 3

   Brown the lamb

   Add the lamb and stir until its colour changes.

4. 4

   Add the liquids

   Pour in the milk and water.

5. 5

   Season and cook

   Add the remaining ingredients and stir to combine. Cover, secure the pressure-cooker lid and cook for 30 minutes.

6. 6

   Remove the lamb

   Turn off the heat and open the lid. Take out the lamb and set it aside.

7. 7

   Cook the rice

   Put the washed basmati rice in the rice-cooker bowl and add lamb broth, using the amount of liquid recommended for your cooker.

8. 8

   Serve with toppings

   When the rice is cooked, serve it with the lamb and the toppings.

What is nasi kebuli kambing?

Nasi kebuli is an Indonesian spiced rice dish, commonly associated with Betawi and Arab-Indonesian cooking. Kambing means goat or mutton in Indonesian, though this recipe uses lamb.

Here, the lamb cooks with warm spices and milk, and the rice absorbs the seasoned cooking broth in a rice cooker. That two-stage approach builds flavour into both the meat and the grains.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1150 calories, 53g protein, 163g carbs, 31g fat.

Most of the carbohydrates come from the basmati rice, while lamb contributes much of the protein and fat; milk and cooking oil or ghee add further fat. Serve with a generous amount of tomato and cucumber salad to add freshness and balance the rich rice and meat.

Build the aromatic base

Onion: cook it until translucent before adding the other aromatics; this gives the base time to soften without needing to brown deeply.

Garlic, shallots and ginger: let them turn fragrant in the oil before adding the lamb. Keep stirring so the minced ingredients do not catch on the bottom.

Why the whole spices matter

Whole spices: cinnamon, cardamom, star anise, bay leaves and dried lime infuse the liquid as the lamb cooks. They are easier to pick out before serving than ground spices.

Garam masala: this supplies the main ground-spice blend, while tomato paste adds savoury depth. Stir well after adding them so the paste disperses through the broth.

Pressure-cook the lamb

Liquid level: the recipe calls for 500 ml water, or enough to leave the meat fully covered, as well as the milk. Follow your pressure cooker's minimum and maximum fill guidance.

Timing: cook for 30 minutes once the pressure cooker is sealed. Let the cooker depressurise safely according to its instructions before opening the lid.

Get the rice texture right

Washed rice: rinse the basmati before cooking, as specified, and drain it well so extra rinse water does not throw off the liquid balance.

Broth amount: use the rice cooker's usual liquid measure for the quantity of rice, counting the lamb broth as the cooking liquid. The recipe does not give a fixed broth volume because rice cookers differ.

Serve it with contrast

Toppings: raisins and shallot flakes add sweetness and crunch, while tomato and cucumber salad brings a fresh contrast to the rich lamb and rice.

Crackers: serve them alongside just before eating so they stay crisp. Keep the lamb and rice warm while arranging the toppings.

Recipe notes & tips

• Use ghee instead of cooking oil if you want a richer flavour, as suggested in the ingredient list.
• Drain the washed rice well before adding it to the rice-cooker bowl.
• Use your rice cooker's liquid guidance rather than assuming all machines need the same amount of broth.
• Keep the whole spices in the broth while the lamb cooks, then pick them out before serving if preferred.
• Prepare the tomato and cucumber salad while the rice cooker finishes the rice.

Variations

• Use goat: replace the lamb with bone-in goat and follow the same method.
• Add extra raisins: scatter more over the rice at serving for a sweeter finish.
• Choose ghee: use ghee in place of the cooking oil for a fuller flavour.
• Adjust the salt: start with less than 4 teaspoons if your broth is already well seasoned, then taste and adjust.
• Serve extra salad: add more tomato and cucumber alongside the rice for a fresher plate.

Common mistakes to avoid

• Skipping the onion sauté: cook it until translucent first so the base softens before the other aromatics go in.
• Letting the aromatics catch: stir the garlic, shallots and ginger frequently until fragrant.
• Guessing the rice liquid: follow your rice cooker's guidance and count the broth as the cooking liquid.
• Opening under pressure: turn off the heat and release pressure as directed by your cooker before opening the lid.
• Over-seasoning early: taste the broth before serving and adjust the salt to suit.

How to store

Refrigerate leftover lamb and rice in separate airtight containers within 2 hours of cooking and use within 3 days. Reheat until steaming hot throughout, adding a splash of water or broth to the rice if it has dried out.

Frequently asked questions