# How to Make Kabuli Rice that Lasts Up for 3 Days
This time, we’re still in the Kabuli Rice vibe, but made with a more traditional method. Previously, we have shared the home version of Kabuli Rice tutorial using a Rice Cooker, check the video here: https://youtu.be/MhwfYLWWIhA.
So, this time we can make a lot more Kabuli Rice compared to the previous rice-cooker method, and the rice will last longer at room temperature. Moreover, you can also use regular local rice. So, there’s no need to wait for Basmati Rice available in your kitchen.
Okay … here’s the recipe,
hopefully, it’s useful for all of you.
## Ingredients
### The Main Ingredient
* 1 kg Goat [mixed with its bone] or Beef/Chicken meat;
* 1 kg of regular Rice, sure you can use Basmati rice;
* 3 tbsp Cooking Oil;
* 50 gr or about 3 tbsp of Ghee,
^^ if you don’t have one, you can use Butter or Margarine.
### Ingredient A (Chopped)
* 1 Piece of Onion, diced;
* 5 cloves of Shallot, roughly chopped;
* 1 clove of Garlic, roughly chopped;
* 3 large red Tomatoes, roughly chopped.
### Ingredient B
* 4 Bay Leaves;
* 2 Pandan Leaves, tie a knot;
* 2 segments of Ginger, crushed rough;
* 4 green Chili;
* 10 Indian Cardamom;
* 4 Star-Anise Flowers;
* 4 buds of Cloves;
* 1 Loomi that has been hollowed out a little,
^^ replaceable with 5 pieces of kaffir lime leaves.
### Ingredient C (Kabuli Dry Seasoning)
* 8 gr or about 2 tbsp Coriander;
* 4 gr or about 1 tbsp Cumin;
* 8 buds of Cloves;
* 15 Indian Cardamom;
* ½ Nutmeg;
* 1 stick of Cinnamon.
// NOTE: if you want to be practical this dry seasoning can be replaced with 1 sachet of ready-to-use curry spice or you can also use 3 tbsp Kabuli Rice Buharat Powder.
### Ingredient D
* 1 ½ Liter of Creamer,
^^ you can substitute it with Coconut Milk Solution
or UHT milk or Plain Water, suit your taste;
* 1 ½ tbsp of Fine Salt,
^^ the taste must be salty as to avoid the rice from being bland in taste;
* 1 tsp Granulated Sugar;
* 1 tbsp of Broth Powder;
* ½ tsp Turmeric Powder;
* 1 tsp Pepper Powder.
### Ingredients E
* 2 tbsp Ghee or Butter to be mixed with the rice;
* 2 blades of Pandan Leaves,
^^ added into the rice at the second steaming;
* 30-50 gr Raisins,
^^ Steamed just before removing the rice.
* Green chilies to taste,
^^ Steamed alongside the raisins, for plating the rice, you’re your taste.
### Ingredients F (Side Dish)
// Kabuli Spicy Sambal Sauce, recipe:
https://youtu.be/MhwfYLWWIhA
// Pickled Pineapple, recipe:
https://youtu.be/G2rq5Fkk4Wc
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