Iraq Biryani

Iraq Biryani
Yield
6
Yield
6
Iraq Biryani
Yield
6
Yield
6
Ingredients
  • 1whole chickencut into 8 pieces
  • 8cups water
  • 3cups basmati rice
  • 2each medium size russet potatoescubed and deep fried
  • 2each carrotscubed
  • 1cup peas
  • 1each medium onionpeeled
  • 1cup dry vermicelli or angel haircut into 1-inch lengths
  • 2each bay leaves
  • 1each limecut in half
  • 4pods cardamon
  • 1teaspoon ground cinnamon,tumeric,clove,cubebcardamon, cumin black pepper,
  • 5tablespoons oil
  • 1/4cup raisins
  • 1/3cup halved almondsfried, or pine nuts
  • Salt - to taste
Yield:
Instructions
  1. In a deep pan, sauté the onion and chicken in 2 tablespoons of oil. Add the bay leaves, cardamom, lime, and salt, and then braise with 7 cups of water for 25 minutes. Add the carrots and peas and allow to cook for another 10 minutes.
  2. In a separate pan, stir fry the vermicelli in 3 tablespoons of oil. When it turns golden brown, pour in 1 cup of water, bring it to a boil, and then let it simmer over low heat until all the water is gone and the vermicelli is soft. When the chicken and vegetables finish cooking, remove the chicken and place it aside. Strain the vegetables from the broth. Add the rice to the broth and cook over high heat until the rice absorbs most of the broth. Then lower the heat and allow it to simmer until well done.
  3. Add the strained vegetables (peas and carrots), potatoes, and raisins to the vermicelli, and then season with the ground spices and mix well. Allow to simmer for 10 minutes.
  4. Fry the chicken on all sides to give it crispiness and a nice golden brown color. Pour the rice into the serving platter. Put the vermicelli mixture on top and then the chicken. Garnish with almonds.