Nasi kebuli · Indonesian · Main Course
Nasi kebuli
Born in Indonesia
“Rice cooked in goat meat broth, goat milk, and clarified butter—pilaf as ritual and celebration.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention deeply aromatic and rich first
6 in 10 say it's worth it for the rooted in multiple culinary traditions
5 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Nasi kebuli is an Indonesian pilaf where rice absorbs the richness of goat meat broth, goat milk, and ghee—each spoonful carrying the layered influence of Yemen, India, and Afghanistan through a distinctly Indonesian and Betawi lens. It's the dish that appears on tables during Eid celebrations across Greater Jakarta and beyond, marking moments of gathering and observance in Arab-Indonesian communities.
What makes this version distinct
Nasi kebuli (kabuli rice; Arabic: الرز الكابلى; Arabic pronunciation: [ka:buli:]) is an Indonesian variation of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee). It is popular among the Arab community in Indonesia (most prominent in Arab-descent Betawi in Greater Jakarta). Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence (mandi rice or kabsa), Indian cuisine influence (biryani rice), and Afghan influence (kabuli palaw). In Betawi culture, nasi kebuli is usually served during Islamic religious festivities, such as Eid al-Fitr, Eid al-Adha or Mawlid. Outside Jakarta, nasi kebuli is mainly popular in regions with significant population of Arab Indonesians, such as West Java, Banten, Surakarta, Surabaya, Gresik and Banyuwangi.
Signature elements
What people love
- deeply aromatic and rich
- rooted in multiple culinary traditions
- ceremonial significance
Know before you go
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