Nasi kebuli

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Nasi kebuli

A plate of nasi kebuli with condiments such as Acar and Sambal, served with Samosas
Course	Main course
Place of origin	Indonesia
Region or state	Jakarta, Central Java and East Java
Created by	Arab Indonesians
Serving temperature	Hot
Main ingredients	Rice with minyak samin (ghee) spiced and served with chicken or goat meat

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 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 (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.