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Indonesian Grilled Rice with Chicken

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Ingredients

Adjust Servings:
2 cups White rice
1 cup Coconut milk
1 cup Chicken broth
1 teaspoon Salt
1/2 teaspoon Turmeric powder
1/4 teaspoon Black pepper
1/4 teaspoon Coriander powder
1/4 teaspoon Cumin powder
1 Lemongrass stalk trimmed and bruised
2 Kaffir lime leaves
1 Bay leaf
1 tablespoon Oil
1/2 pound Boneless, skinless chicken breasts shredded
1/2 Onion chopped
2 cloves Garlics minced
1 inch Ginger minced
1 Red chili pepper seeded and minced
1/4 cup Chopped cilantro
for wrapping Banana leaves

Nutritional information

450
Calories
60 g
Total carbohydrates
25 g
Protein
15 g
Total fat

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Indonesian Grilled Rice with Chicken

Nasi bakar ayam

Cuisine:
  • 50 minutes
  • Serves 3
  • Easy

Ingredients

Directions

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Indonesian Grilled Rice with Chicken or also known as nasi bakar ayam is a popular Indonesian dish made with rice, chicken, and spices, wrapped in banana leaves and grilled to perfection. The result is a delicious and flavorful dish that is perfect for a weeknight meal or special occasion.

To make nasi bakar ayam, simply cook the rice with coconut milk, chicken broth, and spices. Then, add shredded chicken and cilantro to the cooked rice. To assemble the nasi bakar, place a scoop of rice on a banana leaf and top with chicken and another scoop of rice. Fold the banana leaf up and around the rice to form a triangle and secure it with a toothpick. Grill the nasi bakar for 5-7 minutes per side, or until the banana leaves are charred and the rice is heated through.

Nasi bakar ayam is best served hot with your favorite Indonesian condiments, such as sambal and sweet soy sauce. It is also a great dish to make ahead of time and pack for lunch or a picnic.

Steps

1
Done

Rinse the rice until the water runs clear. Place the rice in a pot with the coconut milk, chicken broth, salt, turmeric powder, black pepper, coriander powder, and cumin powder. Add the lemongrass stalk, kaffir lime leaves, and bay leaf.

2
Done

Bring the rice to a boil over high heat. Reduce the heat to low and cover the pot. Simmer the rice for 20 minutes, or until it is cooked through.

3
Done

While the rice is cooking, heat the oil in a large skillet over medium heat. Add the shredded chicken and cook until browned on all sides. Add the onion, garlic, ginger, and chili pepper and cook until softened, about 5 minutes.

4
Done

Stir the cooked chicken mixture into the cooked rice. Add the cilantro and stir to combine.

5
Done

To assemble the nasi bakar, place a banana leaf on a flat surface. Place a scoop of rice in the center of the banana leaf. Top with a few pieces of chicken and then another scoop of rice. Fold the banana leaf up and around the rice to form a triangle. Secure the banana leaf with a toothpick.

6
Done

Repeat steps 5 and 6 with the remaining rice and chicken.

7
Done

Preheat a grill or grill pan over medium heat. Place the nasi bakar on the grill and cook for 5-7 minutes per side, or until the banana leaves are charred and the rice is heated through.

8
Done

Serve the nasi bakar hot with your favorite Indonesian condiments, such as sambal and sweet soy sauce and top with fresh basil leaf if desired.

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