Breaded Chicken Biryani
Singapore-style crispy chicken biryani
A creative twist on traditional biryani featuring aromatic spiced rice topped with crispy breaded chicken legs for added crunch and flavor.
Equipment
Ingredients
Ingredients
basmati rice (washed, drained)
2.5 cup
chicken stock
2.75 cup
garlic (minced)
7 clove
onion (diced)
1 piece
ghee
1.25 tsp
curry powder
2 tsp
turmeric
1 tsp
cinnamon stick
1 piece
maple sugar
0.75 tsp
chicken legs (thawed)
5 piece
KFC flour
1 packet
breadcrumbs
1 tsp
olive oil
2 tsp
Instructions
Prepare rice
Wash the basmati rice thoroughly and drain it twice to remove excess starch.
Prepare aromatics
Cut the onion and garlic into small pieces.
Fry aromatics
Heat ghee and olive oil in a pan, then add garlic and onion. Fry until golden brown.
Add spices
Add curry powder, turmeric, and cinnamon stick to the pan. Stir until the flavors are absorbed.
Transfer to rice cooker
Transfer the cooked garlic and onions to the rice cooker.
Add rice and stock
Add chicken stock and rice to the rice cooker. Stir until flavors are absorbed.
Cook rice
Add bay leaves and cook the rice in the rice cooker for 25 minutes.
Prepare breading
Mix olive oil and breadcrumbs into the KFC flour.
Prepare chicken
Thaw the chicken legs completely if frozen.
Coat chicken
Coat the chicken legs thoroughly in the prepared flour mixture.
Cook chicken
Bake or air-fry the breaded chicken legs until fully cooked.
Plate and serve
Plate the biryani rice and place the breaded chicken on top.
Original recipe
Storage
Store rice and chicken separately for best texture. Reheat chicken in oven to maintain crispiness.
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