👨‍🍳 조리법

1. 1

   In a large pot, heat 2 tablespoons of ghee or oil over medium-high heat. Add the quartered onion and chicken pieces. Brown the chicken on all sides.

2. 2

   Add 7 cups of water, chicken bouillon cubes, ground allspice, black pepper, and salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes, or until chicken is cooked through.

3. 3

   While the chicken simmers, fry the diced potatoes and carrots in a separate pan with 2 tablespoons of ghee or oil until lightly golden. Set aside.

4. 4

   Remove the cooked chicken from the pot and set aside. Strain the broth into a bowl, discarding the onion and any solids. You should have about 4 cups of broth.

5. 5

   Return the strained broth to the pot. Add the rinsed and soaked basmati rice, saffron water, and green peas. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

6. 6

   In a small pan, fry the slivered almonds in a little oil until golden brown. In the same pan, fry the raisins until they puff up slightly. Set aside.

7. 7

   Once the rice is cooked, gently fold in the cooked chicken, fried potatoes, and carrots. Cover and let it steam for another 5 minutes.

8. 8

   Serve the Iraqi Biryani hot, garnished with fried raisins and almonds.