Nasi Kebuli with Crispy Fried Chicken

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant Malaysian spiced rice dish cooked with aromatic spices and served with golden crispy fried chicken for a royal feast. This Malaysian-inspired rice and grain recipe, ready in about 60 minutes, pairs basmati rice, whole chicken legs, yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 4 Malaysian cuisine 600 cal/serving

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Ingredients

2 cups basmati rice
4 pieces whole chicken legs
1/2 cup yogurt
1 large, thinly sliced onion
4, minced garlic cloves
3 tablespoons ghee or butter
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 cinnamon stick
4 whole cloves
1 bay leaf
3 cups chicken stock
for frying vegetable oil
1 1/2 teaspoons salt
1 teaspoon black pepper

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Instructions

Step 1: Rinse 2 cups basmati rice under cold water until water runs clear; soak for 20 minutes then drain.
Step 2: In a large pot, heat 3 tablespoons ghee or butter over medium heat and add 1 large thinly sliced onion; sauté for 8 minutes until golden brown.
Step 3: Add 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cardamom, 1 cinnamon stick, 4 whole cloves, and 1 bay leaf; cook for 1 minute until spices are fragrant.
Step 4: Stir in the drained rice and 3 cups chicken stock along with 1 1/2 teaspoons salt and 1 teaspoon black pepper; bring to a boil.
Step 5: Reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and liquid absorbed.
Step 6: While rice cooks, marinate 4 whole chicken legs in 1/2 cup yogurt with salt and pepper for 15 minutes.
Step 7: Heat vegetable oil in a deep pan to 350°F and fry the marinated chicken legs for 12-15 minutes until golden and crispy.
Step 8: Fluff the rice with a fork and serve topped with the crispy fried chicken legs for a fragrant, flavorful meal.