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Iraqi Biryani

Name: Iraqi Biryani
Prep time: PT30 minutes
Cook time: PT1 hour 10 minutes
Total time: PT1 hour 40 minutes
Yield: 8
Cuisine: Iraq
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 undefined MAGGI® Chicken Bouillon cubes; 1 pinch Saffron (steeped in 2 tbsp hot water); 1.5 teaspoons Ground allspice; 0.25 teaspoon Ground black pepper; undefined undefined Salt (to taste)

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.

Förberedelsetid30 minutes

Tillagningstid1 hour 10 minutes

Total tid1 hour 40 minutes

Portioner8

SvårighetsgradMedium

Original· Feb 8

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👨‍🍳 Instruktioner

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.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.