Fried Chicken Biryani

Ingredients

• 600 g Boneless, skinless chicken thighs (Cut into large pieces; bone-in thighs may also be used, with cooking time adjusted.)
• 2 cup Jasmine rice (Rinse until the water runs mostly clear and drain well.)
• 0.5 cup Plain yogurt (For the chicken marinade.)
• 5 clove Garlic (Minced.)
• 1 tbsp Fresh ginger (Finely grated.)
• 1 Yellow onion (Thinly sliced.)
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tbsp Curry powder
• Salt (To taste; use some in the marinade and rice.)
• 2 cup Chicken stock or water (Use enough liquid for the rice according to the rice package directions.)
• 0.5 cup Rice bran oil (For frying; the source specifically mentions King rice bran oil. Actual absorbed amount will be lower.)
• 0.25 cup Cornstarch (For coating the marinated chicken before frying.)
• 0.25 cup Fresh cilantro (Chopped, for garnish.)
• 2 tbsp Crispy fried shallots (Optional garnish.)

Steps

1. 1

   Rinse the jasmine rice several times until the water is mostly clear. Drain it thoroughly and set it aside.

2. 2

   Combine the chicken with the yogurt, half of the garlic, ginger, turmeric, cumin, coriander, curry powder, and salt. Mix until evenly coated, cover, and marinate in the refrigerator for at least 20 minutes.

3. 3

   Heat 1 tablespoon of the rice bran oil in a heavy saucepan over medium heat. Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the remaining garlic and cook for about 30 seconds, just until fragrant. Do not let it darken.

5. 5

   Add the drained rice and stir for 1–2 minutes so the grains are coated with the aromatics and oil.

6. 6

   Pour in the chicken stock or water and season with salt. Bring the liquid to a boil, then reduce the heat to low, cover tightly, and cook for 15–18 minutes, until the liquid is absorbed and the rice is tender.

7. 7

   Remove the rice from the heat and leave it covered for 10 minutes. Fluff gently with a fork, taking care not to crush the grains.

8. 8

   Remove the chicken from the marinade and allow any excess marinade to drip off. Coat the pieces evenly with cornstarch.

9. 9

   Heat the remaining rice bran oil in a deep skillet or saucepan to approximately 175°C/350°F. Add the coated chicken in batches so the pan is not crowded.

10. 10

    Fry the chicken for about 5–7 minutes per batch, turning as needed, until deeply golden and crisp. Check that the thickest piece reaches 74°C/165°F internally.

11. 11

    Transfer the fried chicken to a rack or paper towels to drain briefly. Let the oil return to temperature before frying another batch.

12. 12

    Serve the fragrant rice topped with the crispy fried chicken. Garnish with cilantro and fried shallots if desired.

Notes

The supplied description identifies the dish as fried chicken biryani-style rice and promotes rice bran oil, but it does not contain quantities, ingredient details, or steps. All measurements and instructions here are estimated and should not be treated as the creator's exact recipe. Serve with cucumber relish, sweet chili sauce, or a simple herb salad if desired.

Nutrition per serving

• main
• Thai-inspired
• Southeast Asian
• fried
• rice dish
• chicken
• crispy
• family meal