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Iraqi Biryani

 In
Yields4 Servings

Ingredients

 1.50 Chicken (cut into 5 pieces)
 4 Potato
 4 large carrots
 4 Onions
 1 Garlic clove
 ¼ cup Raisins
 2 cups Vegetable oil
 1 tbsp Cinnamon
 1 tbsp Ground dried lemon (lemony)
 1 tsp Salt
 1 tbsp Ground cloves
 ¼ cup Vermicelli noodles
 2 cups Basmati rice

Directions

1

Cut whole chicken into quarters and clean each quarter with water, flour and lemon/vinegar.

2

Place the chicken into a pot soaked with water and leave to boil for 30 minutes along with a whole onion and 4 pieces of cardamom.

3

Remove the chicken from the water and save the chicken stock.

4

Wash 2 cups of basmati rice well, around three times until the water is clear, and leave to soak.

5

Dice the carrots, onions, and potatoes into one-inch pieces.

6

Place the rice in a pot and with a little oil leave to simmer.
Add the following spices: 1 tbsp cinnamon, 1tbspn ground dried lemon, 1 tsp ground cardamom, and 1 tsp ground cloves.

7

Add water up to 1cm above the rice. Heat for approx. 10 minutes until water evaporates from the top. Reduce temperature to medium heat until the remainder of the water evaporates.

8

Fry the potatoes and the carrots separately until golden brown.

9

Fry the vermicelli noodles along with ¼ tsp cinnamon, ¼tspn ground dried lemon, ¼ tsp cloves for two minutes until golden brown then followed by placing half a cup of chicken stock onto the noodles and leave on medium heat until cooked.

10

Chop the garlic finely and place into a big pan with 4 onions. Then fry with oil.

11

Place the chicken into the big pan and fry along with the onions and garlic.

12

Add the carrots and the potatoes on top of the chicken and fry for a further two minutes.
Remove this pan from the heat.

13

Heat oil into a separate pan and place the boiled chicken until it is golden brown.

14

Remove the rice and the carrots, potatoes, onion, and chicken mixture.

15

Using a new pot, place 1 layer of rice followed by 1 layer of the chicken mixture then another layer of rice and another layer of chicken, and finally one more layer of rice.

16

Place on low heat for 5 minutes to infuse the flavors.

17

Flip the pot onto a tray and then dress with the vermicelli noodles, fried raisins, and some fried chopped almonds. You can also dress it with fried boiled eggs.

18

You can have this meal mixed with salad or yogurt based on your preference. Enjoy!

Ingredients

 1.50 Chicken (cut into 5 pieces)
 4 Potato
 4 large carrots
 4 Onions
 1 Garlic clove
 ¼ cup Raisins
 2 cups Vegetable oil
 1 tbsp Cinnamon
 1 tbsp Ground dried lemon (lemony)
 1 tsp Salt
 1 tbsp Ground cloves
 ¼ cup Vermicelli noodles
 2 cups Basmati rice

Directions

1

Cut whole chicken into quarters and clean each quarter with water, flour and lemon/vinegar.

2

Place the chicken into a pot soaked with water and leave to boil for 30 minutes along with a whole onion and 4 pieces of cardamom.

3

Remove the chicken from the water and save the chicken stock.

4

Wash 2 cups of basmati rice well, around three times until the water is clear, and leave to soak.

5

Dice the carrots, onions, and potatoes into one-inch pieces.

6

Place the rice in a pot and with a little oil leave to simmer.
Add the following spices: 1 tbsp cinnamon, 1tbspn ground dried lemon, 1 tsp ground cardamom, and 1 tsp ground cloves.

7

Add water up to 1cm above the rice. Heat for approx. 10 minutes until water evaporates from the top. Reduce temperature to medium heat until the remainder of the water evaporates.

8

Fry the potatoes and the carrots separately until golden brown.

9

Fry the vermicelli noodles along with ¼ tsp cinnamon, ¼tspn ground dried lemon, ¼ tsp cloves for two minutes until golden brown then followed by placing half a cup of chicken stock onto the noodles and leave on medium heat until cooked.

10

Chop the garlic finely and place into a big pan with 4 onions. Then fry with oil.

11

Place the chicken into the big pan and fry along with the onions and garlic.

12

Add the carrots and the potatoes on top of the chicken and fry for a further two minutes.
Remove this pan from the heat.

13

Heat oil into a separate pan and place the boiled chicken until it is golden brown.

14

Remove the rice and the carrots, potatoes, onion, and chicken mixture.

15

Using a new pot, place 1 layer of rice followed by 1 layer of the chicken mixture then another layer of rice and another layer of chicken, and finally one more layer of rice.

16

Place on low heat for 5 minutes to infuse the flavors.

17

Flip the pot onto a tray and then dress with the vermicelli noodles, fried raisins, and some fried chopped almonds. You can also dress it with fried boiled eggs.

18

You can have this meal mixed with salad or yogurt based on your preference. Enjoy!

Iraqi Biryani
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