Iraqi Biryani

Iraqi Biryani

Print Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • 1 whole chicken cut into 8 pieces
  • 8 cups water
  • 3 cups basmati rice
  • 2 each medium size russet potatoes cubed and deep fried
  • 2 each carrots cubed
  • 1 cup peas
  • 1 each medium onion peeled and chopped
  • 1 cup dry vermicelli or angel hair cut into 1-inch lengths
  • 2 each bay leaves
  • 1 each lime cut in half
  • 4 pods cardamom
  • 1 teaspoon each ground cinnamon, turmeric, cloves, cubeb, cardamom, cumin and black pepper
  • 5 tablespoons oil
  • 1/4 cup raisins
  • 1/3 cup halved almonds fried, or pine nuts
  • Salt - to taste

Method
 

  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 peas and carrots, fried potatoes and raisins to the vermicelli. Add 1 teaspoon each of ground cinnamon, turmeric, cloves, cubeb, cardamom, cumin and black pepper. Mix well and cook gently 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.