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!

 

Ingredients:
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

For Garnish:
hard-boiled eggs, peeled and sliced quarterly
lemon, sliced
1 stalked of green onions,chopped
1 medium onions, sliced
1 tsp. soy sauce
1/4 cup raisins

Directions:
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.

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  1. hello.. I’l give this recipe to my wife.. so she can cook it..
    i have a post about my chicken beryani experience in kuwait here >> http://ofwlayf.blogspot.com/2007/03/thursday-is-beryani-day.html

    and you are right.. some spices that they add is really not appealing to our taste.. hehe but somehow we have tolerated it.. we don’t have any choice kasi coz that is the closest restaurant sa office namin..

    by the way, would you care for a change link if you don’t mind?.. 🙂 i’ve added your blog in my list…

    cheers and keep on blogging..

    regards and mabuhay
    lestat_m (new blogger sa Kuwait :))

  2. lestat, thanks for dropping by and adding me in ur blog list…

  3. Hello,

    I’m going to print this one out and give it to our helper to cook for us despite the bird flu warning. I love beryani but nothing of that indian spice stuff, I like it simply deep fried with the orange watchamacallit sauce. But i’ll try your stuff.

    Thanks!

  1. 1 Chicken Majboos (Pinoy Taste) « PhilQ8, Life and Beyond

    […] the chicken biryani that I posted here before, the chicken majboos that I cooked few days ago was also done according […]




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