Fried Chicken Biryani (Filipino-Style) recipe
All Recipes World Cuisine Recipes Asian Indian
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 cube chicken bouillon 1 teaspoon ground black pepper 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
Nutrition Info
- 716.8 caloriescarbohydrate: 89.3 gcholesterol: 165.8 mgfat: 25.8 gfiber: 5.1 gprotein: 39.8 gsaturatedFat: 5.9 gservingSize: -sodium: 1212.4 mgsugar: 12 gtransFat: : -unsaturatedFat: : -
Directions Fried Chicken Biryani (Filipino-Style)
Directions
-
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.
Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot, saute until golden, about 2 minutes. Transfer to a plate. Add chicken pieces, fry until golden brown, about 5 minutes per side.
Stir minced onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, chicken bouillon, remaining 1 teaspoon salt, and black pepper into the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Add potatoes and carrot. Cook and stir, about 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 rice to a large serving plate.
Heat 1 tablespoon 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 garnish over rice. Top with hard-boiled eggs, lemon slices, and green onion.