Iraqi Chicken Biryani

Nasser Al-RashidCuisinier

Ingrédients

• 1/2 cup basmati rice, soaked in water beforehand
  0.5 cup
• 1 tablespoon canned peas
  1 tablespoon
• 2 tablespoons potato, diced and roasted
  2 tablespoon
• 2 tablespoons chicken, cut into small boiled slices
  2 tablespoon
• 1 medium chicken thigh
  1 thigh
• 1 tablespoon oil
  1 tablespoon
• 1/4 tablespoon salt
  0.3 tablespoon
• 1 teaspoon turmeric
  1 teaspoon
• 1 teaspoon biryani spices
  1 teaspoon
• 1 dried lime (black sour)
  1 lime
• Water as needed
  0

Mesures

1. 1

   In a pot over the fire, place the chicken thigh, water, spices, turmeric, salt, and lime, and let it cook well.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Remove the thigh from the boiling water, set aside, and strain the broth.

   5 minutes
3. 3

   In another pot over the fire, add the oil, the strained broth, the rice (the water level should be slightly above the rice level), stir the mixture, and let it cook.

   Matériel requis:

   Marmite

   10 minutes
4. 4

   Once the rice is cooked and the water has dried, reduce the heat to very low and let it sit.

   5 minutes
5. 5

   In a bowl, mix the peas, potatoes, and well-cut chicken slices, then add the mixture over the rice, stir well, and let it sit for 5 minutes on very low heat.

   Matériel requis:

   🍳

   Bowl

   5 minutes
6. 6

   Remove the pot from the heat, pour the biryani onto a plate, then place the chicken thigh on top and serve hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques