Iraqi Biryani

Suhail Al-AhmadChef

Ingredients

• 2 cups of white rice
  2 cup
• 1 kilogram of chicken thighs
  1 kilogram
• 0.5 kilogram of beef, chopped
  0.5 kilogram
• 2 onions, sliced
  2 piece
• 0.5 kilogram of potatoes, diced
  0.5 kilogram
• 450 grams of canned peas
  450 gram
• 200 grams of raisins
  200 gram
• 200 grams of almonds, peeled and chopped
  200 gram
• 1 cup of vermicelli
  1 cup
• White Pepper
  0
• 2 tablespoons of turmeric (Aluzina dye)
  2 tablespoon
• Black Pepper
  0
• 2 teaspoons of mixed spices
  2 teaspoon
• Salt
  0
• Vegetable Oil
  0

Steps

1. 1

   Boil the chicken thighs, then separate the bones from the chicken meat. Set the broth aside.

   Required Tools:

   Pot

   5 min
2. 2

   Fry the onions in oil until golden brown, then set aside.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Fry the potatoes, peas, almonds, raisins, and meat separately and set aside.

   Required Tools:

   Frying Pan

   10 min
4. 4

   Fry the vermicelli in a pot, then add the rice, turmeric, spices, black pepper, mixed spices, salt, onions, potatoes, peas, meat, and pieces of chicken.

   Required Tools:

   Pot

   10 min
5. 5

   Immerse the mixture in chicken broth, add water if the broth is insufficient, and cook until the rice is done.

   15 min
6. 6

   When serving, garnish with fried raisins and almonds.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

White Pepperper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars5 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags