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Nasi kebuli

Nasi kebuli
File:Nasi Kebuli Jakarta.JPG
Nasi Kebuli Kambing
Course Main course
Place of origin Template:Country data Indonesia
Creator Indian Indonesians
Serving temperature Hot
Main ingredients Rice with minyak samin (ghee) spiced and served with goat meat
16x16px Cookbook:Nasi kebuli  16x16px Nasi kebuli

Nasi kebuli is an Indonesian style spicy steamed rice dish cooked in goat broth, milk and ghee, popular among the Arab community in Indonesia and Betawi people in Jakarta.[1] Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence, and also Indian cuisine influence. According to etymology study, nasi kebuli can trace its origin from Kabuli Palaw which is an Afghani rice dish from Kabul, similar to biryani served in South Asia.[2][3]

In Betawi culture nasi kebuli usually served during Islamic religious festivities, such as hari raya lebaran, kurban or maulid nabi (birthday of Muhammad). Nasi kebuli also popular in cities with significant Arab descendants, such as Surabaya, Surakarta and Gresik.


Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat later cooked and mixed with sauteed spice mixture in ghee oil. The spices are made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg and ghee. Then the goat meat with spices is cooked together with half cooked rice in milk until completely cooked. Nasi kebuli usually served with asinan nanas (pineapple in spicy and sour sauce) or sometimes also topped with sambal goreng hati (cow liver in spicy sambal sauce) and sprinkled with raisins.

See also


  1. ^ Nasi Kebuli Gaya Betawi "Nasi Kebuli Gaya Betawi". Kompas (in Indonesian). 21 February 2009. Retrieved 30 January 2015. 
  2. ^ pt. kompas cyber media. "Nasi Kebuli Gaya Betawi -". Retrieved 2012-01-16. 
  3. ^ Nasi Kebuli Kismis. "Nasi Kebuli Kismis". Retrieved 2012-01-16. 

External links