Fried Chicken Biryani (Filipino-Style)

Basmati rice is layered with fried chicken, vegetables, and plenty of aromatics in this Filipino adaptation of traditional Indian biryani.

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

Ingredients

• 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 cube chicken bouillon
• 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
• 3 hard-boiled eggs, peeled and quartered
• 0.5 cup raisins

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

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 4

Gather all ingredients.

Step 5

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.

Step 6

Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.

Step 7

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.

Step 8

Transfer chicken-rice mixture to a large serving plate.

Step 9

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.

Step 10

Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.