Get ready to dive into the rich and aromatic flavors of Indonesia with this Nasi Kebuli recipe! This fragrant one-pot chicken and rice dish is packed with spices, herbs, and savory goodness. After trying it during a trip, I fell in love with the deep layers of flavor – and after a few tweaks from various sources, I created a version that brings restaurant-quality taste right to your kitchen.

Table of Contents

Nasi Kebuli Nutritional Overview

Nasi Kebuli is a wholesome dish that provides a balanced mix of nutrients. The basmati rice offers carbohydrates for energy, while the chicken provides protein for muscle repair. The spices and aromatics add flavor without overwhelming the dish with calories.

Total Nutritional Content (per serving, approx.):

Calories: 400–500 kcal
Protein: 20-25 grams
Carbohydrates: 45-55 grams
Fat: 15-20 grams
Iron: Moderate (from spices and chicken)
Vitamin C: From fresh herbs and chilies

This dish is both comforting and flavorful, making it an excellent choice for a satisfying meal.

Easy Nasi Kebuli Recipe (Indonesian Spiced Chicken Rice)

Try this aromatic Nasi Kebuli for a delicious and authentic Indonesian meal! Easy to prepare and packed with exotic flavors.

Print Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine Indonesian

Servings 4

Calories 450 kcal

Equipment

Deep cooking pan or wok
Blender or mortar and pestle
Rice cooker or heavy-bottomed pot
Strainer
Frying pan (optional, for frying chicken)

Ingredients

For the Chicken & Broth

2 cups Basmati rice (soaked for at least 30 minutes)
500 g Chicken
1 stalk Lemongrass bruised and finely chopped
5 Shallots (or 1 small onion)
4 Garlic cloves
1 inch Ginger
4-5 Kaffir lime leaves
1 medium tomato finely chopped
2 tbsp vegetable Oil
½ tsp Turmeric
1 tsp salt (adjust to taste)
Water - enough to cook rice (approx. 4 cups or double the rice volume)

Optional Sambal (Spicy Chili Paste)

6-8 Fresh red chilies (or mix of red and green chilies)
2 Shallots
2 Garlic cloves
1 stalk Lemongrass (finely chopped)
2 Kaffir lime leaves
1 tbsp Oil

For Finishing

2 tbsp Ghee or Butter
1 tbsp Saffron water (optional)
2-3 Whole green chilies (for aroma)

Instructions

Marinate the Chicken & Prepare Spice Paste
1. Wash and pat dry the chicken pieces. Rub with salt and turmeric.
2. In a blender or mortar and pestle, grind the lemongrass, shallots, garlic, and ginger into a smooth paste.
Cook the Chicken
1. Heat 2 tbsp vegetable oil in a large pot or wok over medium heat.
2. Add the spice paste, kaffir lime leaves, and chopped tomato. Sauté until fragrant and oil separates.
3. Add a pinch of turmeric and salt to taste.
4. Then add 4-5 cups of water (enough to cook the chicken and leave enough broth for the rice). Bring it to a boil.
5. Add marinated chicken pieces and let them simmer for 20-25 minutes until fully cooked and tender.
Strain the Stock
1. Once cooked, remove the chicken pieces from the broth and strain the broth into a separate container using a strainer. Set the broth aside for cooking the rice.
Optional – Fry the Chicken
1. Deep-fry or pan-fry the cooked chicken until lightly golden for added texture.
2. If desired, coat the fried chicken with spicy chili sambal for extra heat.
Make the Chili Sambal (Optional)
1. Sauté the chilies, shallots, garlic, lemongrass, and lime leaves in oil for 4–5 minutes.
2. Remove the lime leaves, then grind or mash the rest with salt until smooth.
Cook the Rice
1. In a rice cooker or heavy pot, add the soaked rice and strained chicken broth.
2. Add salt if needed and a few whole green chilies for aroma.
3. Cook on medium heat (or use the rice cooker setting) until the rice is fully cooked and fluffy, about 15-20 minutes.
Finish with Ghee and Saffron
1. Once the rice is cooked, drizzle with melted ghee and saffron water (if using).
2. Gently fluff the rice with a fork, cover, and let it sit for 10 minutes off the heat to absorb the flavors.
Serve
1. Serve the fragrant Nasi Kebuli rice on a platter, topped with the cooked or fried chicken pieces.
2. Pair with the optional chili chutney on the side for those who love a spicy kick.
3. Garnish with fresh herbs or fried shallots for an authentic touch. Enjoy this flavorful Indonesian dish warm with family and friends!

Keyword Nasi Kebuli

Nasi Kebuli Cooking Tips

Soak the basmati rice for at least 30 minutes to ensure fluffy, non-sticky grains.
Adjust the water quantity for the rice based on your rice cooker or pot—use a 1:2 rice-to-liquid ratio for best results.
Don’t skip the spice paste – this is the heart of the flavor.
Use fresh lemongrass and kaffir lime leaves for authentic flavor; dried versions won’t deliver the same punch.
If you don’t have a rice cooker, cook the rice on low heat in a covered pot to prevent burning.
For a richer flavor, add a cinnamon stick or a few cloves to the broth while cooking the chicken.
The optional sambal is very spicy, so use with caution if you’re heat-sensitive.
Saffron water and ghee bring a luxurious aroma and finish to the dish—perfect for special occasions.

See Also – Is Sushi Healthy? Separating Fact from Fiction

Enjoy your homemade Nasi Kebuli, a true taste of Indonesia that’s perfect for a cozy family meal or a festive gathering!

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Easy Nasi Kebuli Recipe – A Flavorful Indonesian One-Pot Dish

Nasi Kebuli Nutritional Overview