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Fried Chicken Biryani (Filipino-Style)
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Filipino-style biryani: fragrant Basmati rice layered with spiced fried chicken, vegetables, and aromatic herbs.
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
  • 1 tablespoon lime juice
  • 1 onion, sliced
  • 0.5 cup raisins
  • 1 teaspoon soy sauce
  • 3 hard-boiled eggs, peeled and quartered
  • 1 large lemon, sliced
  • 1 green onion, chopped
Instructions:
  • In a large bowl, submerge the rice in water and let it soak for 20 minutes. Drain the rice before moving forward.
  • Bring a large pot of water to a boil with 1 tablespoon of oil and 1 teaspoon of salt. Add rice and simmer until partially cooked but still firm, about 5 to 7 minutes. Drain and set aside.
  • In a large pot over medium-high heat, warm 1 cup of oil until shimmering. Add potatoes and carrot, sauté until golden for about 2 minutes. Transfer veggies to a plate using a slotted spoon. Next, fry chicken pieces in the remaining hot oil until golden brown, about 5 minutes per side.
  • Combine onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining salt, black pepper, and chicken bouillon with the chicken in the pot. Simmer covered for 5 minutes to meld flavors. Add lime juice, potatoes, and carrots, stir and cook for another minute. Remove pot from heat.
  • Begin by spreading a third of the rice on the bottom of a large pan. Top it with half of the chicken mixture, then repeat with the rest of the rice and chicken. Cook covered over low heat until the rice is tender, for about 15 minutes. Finally, transfer the flavorful chicken and rice to a spacious serving plate.
  • Prepare garnish: Heat oil in a large skillet over medium-high heat. Sauté sliced onion until golden brown, about 5 minutes. Add raisins and soy sauce; cook for 1 minute. Spread onion mixture over chicken-rice dish. Garnish with sliced hard-boiled eggs, lemon slices, and green onion.

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