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How to Make Fried Chicken Biryani (Filipino-Style) - A Step-by-Step Guide

When it comes to comfort food, few dishes can compare to the aromatic and flavorful Fried Chicken Biryani, Filipino-Style. This dish is a fusion of Indian and Filipino flavors, resulting in a unique and satisfying meal that will leave your taste buds craving for more. The combination of tender, juicy chicken and fragrant rice infused with a blend of spices and herbs makes this dish a true standout in the culinary world.

Originating from the Indian subcontinent, biryani has made its wa...

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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 (Optional)
  • 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

Information

  • Prep Time: 1 hr
  • Cook Time: 50 mins
  • Additional Time: 20 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 8

  • 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 and set aside.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    717 cal.

    • Total Fat: 26g
    • Saturated Fat: 6g
    • Cholesterol: 166mg
    • Sodium: 1212mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 5g
    • Total Sugars: 12g
    • Protein: 40g
    • Vitamin C: 34mg
    • Calcium: 82mg
    • Iron: 3mg
    • Potassium: 869mg

    Categories

    Main recipes
    Chicken recipes
    Asian recipes
    Filipino recipes
    Rice recipes