Iraqi Biryani
Iraqi Biryani is a fragrant and flavorful rice dish, distinct from its South Asian counterparts. This version features chicken, aromatic spices, and is often garnished with fried raisins and almonds, offering a unique taste of Iraqi home cooking.
🧂 Ingredients
- 800 g Chicken(cut into 1-inch pieces)
- 2 cups Basmati rice(rinsed and soaked for 30 minutes)
- 1 medium Potatoes(peeled and diced)
- 150 g Carrots(cut into small pieces)
- 2 medium Onions(1 finely chopped, 1 cut into quarters)
- 0.5 cup Green peas(thawed)
- 2 tablespoons Raisins(golden, seedless)
- 0.5 cup Almonds(slivered)
- 4 tablespoons Ghee or vegetable oil
- 2 MAGGI® Chicken Bouillon cubes
- 1 pinch Saffron(steeped in 2 tbsp hot water)
- 1.5 teaspoons Ground allspice
- 0.25 teaspoon Ground black pepper
- Salt(to taste)
👨🍳 Instructions
- 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
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
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
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
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
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
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
Serve the Iraqi Biryani hot, garnished with fried raisins and almonds.
💡 Pro Tips
- ✓Soaking the rice helps it cook more evenly and absorb flavors better.
- ✓Adjust the amount of spices to your preference.
- ✓Ensure the chicken bouillon cubes are dissolved completely in the broth.
🔄 Variations
- Use lamb or beef instead of chicken.
- Add a pinch of cardamom or cinnamon to the rice while cooking for extra aroma.
- Some recipes include a layer of fried onions on top for added flavor and texture.