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Fragrant Indonesian grilled rice stuffed with spiced shredded chicken, basil, and chili, wrapped in banana leaves, and grilled to smoky perfection.
If you’ve never had nasi bakar ayam suwir kemangi before, you are in for a treat. Nasi bakar literally means “grilled rice.” It’s a popular Indonesian dish where aromatic rice is cooked with coconut cream and herbs, then stuffed with flavorful shredded chicken (ayam suwir) fresh basil leaves, and chili peppers. Everything is wrapped in banana leaves, then grilled until the leaves are slightly charred, releasing that smoky aroma that makes this dish so irresistible.
This is one of those dishes that’s impressive yet practical—you can make the rice packets ahead, freeze them, and simply thaw and grill whenever you’re ready to serve. Perfect for meal prep, gatherings, or just when you’re craving something special but don’t want to fuss too much.
A Little Background on Nasi Bakar
Nasi bakar is believed to have originated in Java, Indonesia, and like many Indonesian dishes, it beautifully showcases the use of banana leaves in cooking. Banana leaves have long been used across Southeast Asia not only for wrapping and steaming food but also for grilling. The leaves act as a natural food wrapper, keeping everything moist while infusing a subtle, earthy aroma as they char over the fire.
The fillings for nasi bakar vary widely depending on the region and personal taste. Some versions feature spiced anchovies (teri), salted fish, beef, or tempeh, while others lean more toward chicken, as in this nasi bakar ayam kemangi. What makes the ayam kemangi (chicken with basil) version special is the addition of Indonesian lemon basil (kemangi)—a variety with a gentle citrusy, slightly peppery note that pairs so well with the richness of coconut rice and the savory shredded chicken.
Traditionally, nasi bakar was often enjoyed as street food or sold in warungs (small local eateries) because the banana leaf packets made it easy to prepare ahead and grill to order. Nowadays, it’s just as common to make it at home for family meals or special occasions.
Why You’ll Like This Recipe
- Incredible aroma and flavor – The combination of coconut cream, lemongrass, pandan, kaffir lime leaves, and fresh basil creates layers of fragrance that scream “Indonesia.”
- Make-ahead friendly – Prepare the rice packets ahead of time and freeze them. You’ll thank yourself later.
- Flexible cooking methods – I’ll show you three ways to cook the rice: on the stove, in a rice cooker, or in an Instant Pot.
- Balanced meal in one packet – Rice, chicken, herbs, and chili all packed together. It’s convenient and satisfying.
- Fun presentation – There’s just something special about unwrapping banana leaves at the table.
Ingredients and Substitutions
For the Chicken
- Chicken thighs – Juicy and flavorful, but you can use chicken breast if you prefer leaner meat.
- Red chili peppers – Anaheim, Fresno, or red jalapeño work well. Adjust the heat level to your liking.
- Aromatics – Ginger, garlic, and onion add depth.
- Candlenuts – Traditional, but macadamia nuts make a great substitute.
- Kaffir lime leaves – Essential for that citrusy fragrance. If unavailable, use lime zest.
- Seasonings – Turmeric powder, chicken bouillon (or chicken powder), salt, and sugar.
- Chicken broth – Use the flavorful broth from poaching the chicken.
For the Rice
- White long-grain rice – Jasmine rice works beautifully here.
- Coconut cream – Adds richness. You can use coconut milk if that’s what you have.
- Chicken broth – Again, from poaching the chicken.
- Bay leaves – Fresh or dried.
- Pandan leaves – Optional, but they add wonderful aroma.
- Lemongrass – Bruised to release its fragrance.
- Salt – To balance the flavors.
For Wrapping
- Fresh lemon basil leaves (kemangi) – A must for authentic flavor, but Thai basil can be used if you can’t find Indonesian basil. That’s what I use because it’s hard for me to find lemon basil here
- Red chili peppers – Whole chilies add heat and fragrance.
- Banana leaves – Essential for wrapping. If you can’t find them, parchment paper plus foil can be a last-resort substitute (though the flavor won’t be the same).
- Toothpicks – To secure the wraps.
Tips for Success
- Don’t skip softening the banana leaves – This makes them pliable and prevents tearing when folding.
- Make it spicier or milder – Use more chilies for extra kick, or omit if cooking for kids.
- Meal prep friendly – Freeze wrapped packets in a single layer, then store in a freezer bag. Thaw before grilling.
- Pack tightly – The tighter the rice and chicken are packed, the better the shape and eating experience.
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes, but the texture will be chewier and cooking time/liquid ratio will need adjustment.
2. What if I can’t find banana leaves?
Use parchment paper wrapped in foil as a substitute. It won’t give any aroma, but still works.
3. Can I bake instead of grilling?
Yes! Bake at 375°F (190°C) for about 15–20 minutes to heat through and slightly char the leaves.
4. How long can I store nasi bakar?
In the fridge: up to 3 days. In the freezer: up to 1 month. Simply thaw overnight and then proceed to grilling as instructed
Nasi bakar ayam kemangi is one of those dishes that bring comfort and excitement at the same time. The moment you unwrap the banana leaves and the fragrant steam escapes, you know you’re in for something special. It’s a dish that represents the heart of Indonesian cooking—aromatic, flavorful, and made to be shared.
Whether you prepare it for a family meal, a picnic, or as a make-ahead freezer meal, this nasi bakar is sure to win hearts.
Nasi bakar ayam suwir kemangi (Grilled rice with chicken and basil)
Ingredients
For the chicken:
- 500 g boneless skinless chicken thighs You can use breast too
- 6 pieces red Anaheim or Fresno peppers or red jalapeno
- 1 fresh ginger about 2 inches long
- 1 small red onion peeled and thinly sliced
- 3 cloves garlic peeled and finely minced
- 6 candlenuts or use macadamia nuts
- 1 Tbsp cooking oil plus more for brushing banana leaves
- 6 fresh kaffir lime leaves tear edges to release flavor
- ½ tsp turmeric powder
- 1 cube chicken bouillon or 1 tsp chicken powder seasoning
- 1 tsp salt
- 1 Tbsp sugar
- 350 g chicken broth from poaching the chicken
For the rice:
- 3 cups white long-grain rice
- ½ cup coconut cream
- 3 cups chicken broth from poaching the chicken
- 1 tsp salt
- 2 bay leaves 4 if you are using dried bay leaves
- 1 stalk lemongrass cut into half and bruise with heavy object
- 3 pandan leaves knotted, omit if you don't have any
- 3 fresh bay leaves or use 6 dried bay leaves
- 1 stalk lemongrass
To wrap with rice:
- 2 cups basil leaves divided
- 12 red chili optional
Things you need to wrap the rice:
- 6 pieces of 10 x 10 inch banana leaves thaw if frozen, wiped clean with damp cloth
- Tooth picks
Instructions
Poach the chicken:
- Place chicken in a large pot and fill up with water, about 2 inches above the chicken. Bring the water to a boil and then turn off the heat. Close the lid and remove the pot from the heat. Set the timer to 30 minutes.
- After the time is up, remove the chicken from the pot and let it rest for 10 minutes. Save the liquid from poaching the chicken
- After 10 minutes, shred the chicken meat and set aside
Prepare the spice paste:
- While the chicken is poaching, put ginger, onion, garlic, chili peppers, candlenuts in a food processor and process into a thick coarse paste
Cook the chicken with spices and herbs:
- Preheat a large pan or wok. Add 1 Tbsp of oil. Add the spice paste you prepared earlier and saute until aromatic over a medium heat, about 5 minutes or so
- Add the lime leaves, turmeric powder, salt, sugar, chicken bouillon, and the broth. Stir to mix everything evenly, cook for about 1 minute.
- Add the chicken broth and bring to a boil and then lower the heat to let it simmer for about 3-5 minutes or until some of the extra liquid has evaporated and the chicken is moist but not soupy. Have a taste and adjust seasoning if needed. Turn off the heat.
- Stir in 1 cup of basil leaves and give it a final stir to combine. Set aside while you cook the rice
Cook the rice on the stove:
- Briefly rinse the rice with clean water until it runs clear and drain the water. To a heavy-bottom pot with a tight-fitting lid, add 3 cups of chicken broth from poaching the chicken (top up with more chicken broth or water if you don't have enough), rice, coconut cream, bay leaves, pandan leaves, lemongrass, and salt. Give it a stir.
- Bring to a gentle simmer and cover the pot and let it cook for the next 20 minutes. Turn off heat, and let it sit for another 10 minutes. Uncover and check on the rice. It should be fluffy and cooked through. Fluff the rice with a rice paddle or a fork
Cook the rice in rice cooker:
- Briefly rinse the rice with clean water until it runs clear and drain the water. To a the inner pot of the rice cooker, add 3 cups of chicken broth from poaching the chicken (top up with more chicken broth or water if you don't have enough), rice, coconut cream, bay leaves, pandan leaves, lemongrass, and salt. Give it a stir.
- Set the rice cooker to whatever setting you use to cook white rice. When it's done. Wait 10 minutes and then fluff the rice with a rice paddle or a fork
Cook the rice in Instant Pot pressure cooker:
- Briefly rinse the rice with clean water until it runs clear and drain the water. To a the inner pot of Instant Pot, add 3 cups of chicken broth from poaching the chicken (top up with more chicken broth or water if you don't have enough), rice, coconut cream, bay leaves, pandan leaves, lemongrass, and salt. Give it a stir.
- Press the "rice" setting and it will automatically turn on the "low-pressure" mode. Set the pressure release valve to "sealing". It takes about 12 minutes to cook. When it's done, do natural release. Carefully unlock the lid and fluff the rice with a rice paddle or a fork
To assemble:
- Place one large sheet of banana leaves on your working surface. The size of the banana leaves depends on how big or small each packet you want it to be. You can cut it to the size you want. If the banana leaves are stiff, pass each washed banana leaf over low heat (gas stove flame or grill), WITHOUT touching the flame. Or you can simply dip the leaves in hot water for 10-20 seconds.
- Scoop about 1-2 cups of the cooked rice (it's really up to you how big or small you want your rice packet be) and place in the middle of banana leaves. Use a rice paddle or a spoon to help you "pack down" the rice to make it more compact. Pile on some of the shredded chicken on top of the rice. Again, use a spoon or a rice paddle to help you pack it down. Place a few pieces of fresh basil leaves on top, few fresh chili pieces .
- Fold the two sides over to cover the rice. Fold the other two sides and secure both ends with tooth pick.
- You can prepare ahead up to this point. Read my post for more details
To grill the rice packets:
- Preheat your outdoor grill or a regular large pan. Lightly brush the banana leaves with a bit of oil. Place each packet on the grill or pan over medium heat. Let it grill until the banana leaves have grill marks on them. The aroma is amazing. They are ready to be served.
2 comments
Just saved to my Pinterest board! Only by looking at the ingredients and process, I can see how amazing this rice is gonna be 🙂
Thank you so much Maria. I’m sucker for that aroma of grilled banana leaves