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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 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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