Fried Chicken Biryani (Filipino-Style)
Recipe information
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Cooking:
1 hour
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Servings per container:
8
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Source:

Ingredients for - Fried Chicken Biryani (Filipino-Style)

1. Basmati rice - 3 cups
2. Vegetable oil - 1 tablespoon
3. Salt, divided - 2 teaspoons
4. Vegetable oil - 1 cup
5. Potatoes, cubed - 2
6. Carrot, cubed - 1 large
7. Whole chicken, cut into 8 pieces - 1
8. Onions, minced - 2
9. Ripe tomatoes, minced - 2
10. Tomato paste - 2 tablespoons
11. Crushed fresh ginger root - 2 tablespoons
12. Green curry paste - 2 tablespoons
13. Soy sauce - 2 tablespoons
14. Garlic, minced - 2 cloves
15. Ground turmeric - 1 teaspoon
16. Ground black pepper - 1 teaspoon
17. Chicken bouillon (Optional) - 1 cube
18. Lime juice - 1 tablespoon
19. Vegetable oil - 1 tablespoon
20. Onion, sliced - 1
21. Raisins - ½ cup
22. Soy sauce - 1 teaspoon
23. Hard-boiled eggs, peeled and quartered - 3
24. Lemon, sliced - 1 large
25. Green onion, chopped - 1

How to cook deliciously - Fried Chicken Biryani (Filipino-Style)

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.