Fried Chicken Biryani (Filipino-Style)

Biryani is a rice dish from the Indian subcontinent and is very popular here in Kuwait since most Arab dishes originated from India. Most Filipinos here in Kuwait like to eat biryani, but they dislike the spices like cardamom, cinnamon, and saffron that it is flavored with. I don't care for these spices, so I made this fried chicken biryani recipe in my way with the spices Filipinos prefer.

• Preparation Time: 60 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 50 mins
• Calories: 717 Calories

Ingredients

• ½ cup raisins
• 1 cup vegetable oil
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 potatoes, cubed
• 1 onion, sliced
• 2 tablespoons tomato paste
• 2 onions, minced
• 1 teaspoon ground turmeric
• 1 teaspoon soy sauce
• 1 tablespoon lime juice
• 1 green onion, chopped
• 2 teaspoons salt, divided
• 2 tablespoons green curry paste
• 1 large carrot, cubed
• 1 large lemon, sliced
• 1 whole chicken, cut into 8 pieces
• 3 cups basmati rice
• 2 ripe tomatoes, minced
• 2 tablespoons crushed fresh ginger root
• 1 cube chicken bouillon (Optional)
• 3 hard-boiled eggs, peeled and quartered

Recipe Instructions

Step 1

Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.