Fried Chicken Biryani (Filipino-Style)
"Biryani is a rice dish from the Indian subcontinent and is very popular here in Kuwait since most of the Arab dishes originated from India. Most of the Filipinos here in Kuwait like to eat biryani but they hate the spices like cardamom, cinnamon, saffron, etc. that it is flavored with. I am one of those who doesn't like these spices so I made this dish in my own way with the spices that we Filipinos prefer."
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Ingredients2 h 9 m servings 717 cals
Original recipe yields 8 servings
- 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.
Per Serving: 717 calories; 25.8 g fat; 89.3 g carbohydrates; 39.8 g protein; 166 mg cholesterol; 1212 mg sodium. Full nutrition
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