Fried Chicken Biryani (Filipino-Style)

Name: Fried Chicken Biryani (Filipino-Style)
Total time: 130
Yield: 8
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 tablespoon vegetable oil; 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

Recipe by Rieaane from allrecipes.com

Dinner 2 Hr. 10 Mins.

Ingredients

8 servings

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3 cups basmati rice
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1 tablespoon vegetable oil
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2 teaspoons salt, divided
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1 cup vegetable oil
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2 potatoes, cubed
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1 large carrot, cubed
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1 whole chicken, cut into 8 pieces
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2 onions, minced
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2 ripe tomatoes, minced
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2 tablespoons tomato paste
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2 tablespoons crushed fresh ginger root
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2 tablespoons green curry paste
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2 tablespoons soy sauce

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2 cloves garlic, minced
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1 teaspoon ground turmeric
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1 teaspoon ground black pepper
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1 cube chicken bouillon
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1 tablespoon lime juice
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1 tablespoon vegetable oil
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1 onion, sliced
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0.5 cup raisins
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1 teaspoon soy sauce
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3 hard-boiled eggs, peeled and quartered
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1 large lemon, sliced
•

1 green onion, chopped

Instructions

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.