Fried Chicken Biryani (Filipino-Style)
Ingredients
- 3 cups basmati rice
- 1 tablespoon vegetable oil
- 2 teaspoons salt, divided
- 1 cup vegetable oil
- 2 potatoes, cubed
- 1 large carrot, cubed
- 1 whole chicken, cut into 8 pieces
- 2 onions, minced
- 2 ripe tomatoes, minced
- 2 tablespoons tomato paste
- 2 tablespoons crushed fresh ginger root
- 2 tablespoons green curry paste
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 cube chicken bouillon (Optional)
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 onion, sliced
- ½ cup raisins
- 1 teaspoon soy sauce
- 3 hard-boiled eggs, peeled and quartered
- 1 large lemon, sliced
- 1 green onion, chopped
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Instructions
- Gather all ingredients.
- Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.
- Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain and set aside.
- Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; sauté until golden, about 2 minutes. Use a slotted spoon to transfer vegetables to a plate.
- Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.
- Stir onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining 1 teaspoon salt, black pepper, and chicken bouillon into chicken in the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Return potatoes and carrot to the pot. Cook and stir for 1 minute. Remove from heat.
- Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes.
- Transfer chicken-rice mixture to a large serving plate.
- Make garnish: Heat oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute.
- Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.
Source
Original recipe: View Original