Fried Chicken Biryani (Filipino-Style) - cooking recipe

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 cube chicken bouillon (optional)
1 teaspoon ground black pepper
1 tablespoon lime juice
Garnish:
1 tablespoon vegetable oil
1 onion, sliced
1/2 cup raisins
1 teaspoon soy sauce
3 hard-boiled eggs, peeled and quartered
1 large lemon, sliced
1 green onion, chopped

Preparation

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.