Chicken Biryani (Filipino Style)
Biryani is a rice dish from the Indian Subcontinent (also adapted by the Arabs) made from a mixture of spices, basmati rice, meat and vegetables. There are many kind of biryanis and each kind has a uniqueness about it. Biryani is very popular here in Kuwait since most of the Arab dishes were originated from India. Most of the Filipinos here in Kuwait likes to eat Biryani but they hate those spicies like cardamons, cinnamons, saffron, etc. the spices that primarily contribute to the taste of original Biryani, unfortunately I am one of those who don’t like these spices and this trigger me to cook a Biryani in my own way with the spices that we Filipinos can eat deliciously. I tried it and it was really Pinoy na Pinoy taste!
3 cups basmati rice (long grain rice)
1 kg whole chiken, sliced into 8
1 big carrot, cubed
2 medium potatoes, cubed
2 medium onions, minced
2 medium ripe tomatoes, minced
2 tbsp. crushed ginger
1/5 head of garlic, minced
2 tbsp. tomato paste
2 tbsp. curry paste (I used green curry paste)
1 tsp. turmeric powder
2 tbsp. soy sauce
1 tsp. black pepper
1 tbsp. lime juice
1 tsp. salt
1 cube chicken bouillon (optional)
1 cup cooking oil
hard-boiled eggs, peeled and sliced quarterly
1 stalked of green onions,chopped
1 medium onions, sliced
1 tsp. soy sauce
1/4 cup raisins
1. Soak rice in water for 20 minutes. Drain.
2. Boil 1 liter water with 1 tsp. salt and 1 tbsp. cooking oil. Add rice and cook for 5-7 minutes. Drain. Set aside.
3. Heat the 1 cup oil and stir fry the carrots and potatoes for 2 minutes. Remove from oil, set aside.
4. Use half of the remaining oil to fry the chicken and fry until golden brown.
5. Add the onions, galic, tomato paste, soy sauce, curry paste, tomatoes, ginger, tumeric powder, chicken cube, salt and pepper. Stir to mix well. Cover and simmer for 5 minutes. Add the lime juice.
6. Stir in the carrots and potatoes. Mix and cook for 1 minute. Turn of heat.
7. In a separate pan or casserole, place the 1/3 part of the ccoked rice, then add the half of chicken mixture, then another 1/3 of the rice, add the remaining half of the chicken, then the remaining rice. Cover and cook in a very low heat for 15 minutes.
8. Transfer your new dish into a platter or large serving plate.
9. Prepare the onion-raisin mixture for garnish. Heat 1 tbsp. of oil in a skillet, fry the onions until brown, add the raisins and soy sauce and cook for 1 minute.
10. Garnish and serve with Lettuce Salad .
Note: This was already posted in my cooking blog few months ago, I just want to feature it here.