Filipino Fried Chicken Biryani

Submerge rice in a large container, then cover it with water. Allow the rice to soften for 20 minutes; discard the water.

Fill a large pot with water and bring it to a boil; add 1 tablespoon of oil and 1 teaspoon of salt. Add the rice and cook until it's partially cooked but still retains its firmness, taking about 5 to 7 minutes. Drain the rice and set it aside.

Heat a large pot with 1 cup of oil over medium-high heat. Add the potatoes and carrots; sauté until they turn golden, approximately 2 minutes. Use a slotted spoon to transfer the vegetables to a plate. Add chicken pieces to the remaining hot oil in the pot; fry until they're golden brown, about 5 minutes per side.

Combine onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, the remaining 1 teaspoon of salt, black pepper, and chicken bouillon in a bowl. Mix well the ingredients with the chicken pieces in the pot. Cover and let it simmer until all the flavors blend together, taking about 5 minutes. Stir in some lime juice. Return the potatoes and carrots to the pot. Cook for 1 minute, stirring constantly.

Place one-third of the rice at the bottom of another large pan. Cover it with half of the chicken mixture. Continue layering the remaining rice and chicken mixture, covering each layer as you go. Cook over very low heat until the rice is tender, taking about 15 minutes. Transfer the chicken-rice mixture to a large serving plate.

Prepare the garnish by heating oil in a large skillet over medium-high heat. Add sliced onions; cook and stir until they're golden brown, approximately 5 minutes. Stir in raisins and soy sauce; cook for 1 minute. Sprinkle the onion mixture over the chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onions.