The crunch and crispiness of the chicken in this recipe helps give a fresh take on your traditional chicken or mutton biryani.
1In a preheated pan, heat ghee until hot and add in cardamom, cinnamon stick, star anise, shallot and garlic. Fry until fragrant.
2In a rice cooker, combine rice, water, evaporated milk, chicken seasoning, salam leaves and the fried mixture to cook.
3Blend the spices – lemongrass, candlenuts, galangal and shallots until fine.
4Marinate chicken with salt, ground coriander and blended ingredients for 20 mins. Bring 300 ml water to a boil, add marinated chicken and cook it over simmering water for 20 mins. Stir once or twice.
5Remove chicken pieces and measure out 200 ml of the chicken broth mixture. Set aside to cool.
6Deep fry chicken pieces in hot oil until lightly golden in colour and set aside.
7To make crunchy flakes, combine chicken broth mixture with egg, rice flour, chicken seasoning and pepper. Reheat the oil used to fry the chicken until smoking hot. Pour 1/3 of the mixture, stirring vigorously with a whisk until it starts to break up in flakes.
8Cook until light brown and crispy. Remove and drain out oil on kitchen towel. Add more oil if needed and repeat with remaining mixture.
9Serve biryani rice with fried chicken and crunchy flakes.