The crunch and crispiness of the chicken in this recipe helps give a fresh take on your traditional chicken or mutton biryani.
- 3 tbsps ghee or butter
- 6 cardamom, crushed
- 1 cinnamon stick
- 2 star anise
- 8 shallots, cut into slices
- 3 cloves garlic, finely chopped
- 400 g basmati rice, washed clean
- 400 ml water
- 100 ml evaporated filled milk
- 2 tbsps chicken seasoning powder
- 4 salam leaves or screw pine leaves
- 3 lemongrass, white part
- 6 candlenuts
- 4 slices galangal
- 10 shallots
- 1 kg chicken, cut into big pieces
- 1½ tbsps salt
- 2 tbsps ground coriander
- 300 ml water
- Oil for deep frying
- 1 egg, lightly beaten
- 3 tbsps rice flour
- 1 tsp chicken seasoning
- ½ tsp ground white pepper
- 100 ml cooking oil, optional
In a preheated pan, heat ghee until hot and add in cardamom, cinnamon stick, star anise, shallot and garlic. Fry until fragrant.
In a rice cooker, combine rice, water, evaporated milk, chicken seasoning, salam leaves and the fried mixture to cook.
Blend the spices – lemongrass, candlenuts, galangal and shallots until fine.
Marinate 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.
Remove chicken pieces and measure out 200 ml of the chicken broth mixture. Set aside to cool.
Deep fry chicken pieces in hot oil until lightly golden in colour and set aside.
To 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.
Cook until light brown and crispy. Remove and drain out oil on kitchen towel. Add more oil if needed and repeat with remaining mixture.
Serve biryani rice with fried chicken and crunchy flakes.
To make things more convenient, this dish can be prepared a day ahead, saving you time on the day of Hari Raya or other busy occasions. All it requires is just heating up in the oven before serving!
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo