Iraqi Biryani

See my saved recipes

Planning estimate: about 100 minutes total.

Allows time for braising the chicken, cooking the rice and finishing the potatoes and vermicelli.

Equipment: Deep covered pan · Separate frying pan · Strainer · Food thermometer.

An estimate from the preparation steps, including stated waits. Allow extra time as needed and follow the recipe’s doneness checks.

Iraqi chicken biryani with rice, vermicelli, vegetables, raisins and almonds

This Iraqi biryani brings chicken, rice and vermicelli together with vegetables, raisins and almonds. Follow the original stages below to prepare and combine the components.

Go to recipe
Iraqi biryani with browned chicken, rice, vermicelli, vegetables, raisins and almonds

Iraqi Biryani

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
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 oil. Add the bay leaves, cardamom, lime, salt and 7 cups water. Bring to a simmer, cover and braise for about 25 minutes. Add the carrots and peas and cook for about 10 minutes more, continuing as needed until a food thermometer in the thickest part of each chicken piece reads 165°F (74°C), away from the bone. Transfer cooked chicken to a clean plate and keep warm while finishing the rice.
  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.

Skills you are practicing

Practice preparing several components and bringing them together in one dish.

Explore the related free recipe or cooking guide

Build your cooking confidence

Choose a topic from our cooking lessons and practice at your own pace. Complete member lessons and protected recipes require membership.

Explore the cooking lessons · See membership benefits and plans

Choose another full free recipe

Keep learning in your kitchen

Get new posts from The Student Chef by email, with recipes, ingredient guides and practical cooking tips to help you build confidence.

Ready to put this into practice?

Choose your next skill from our free beginner cooking roadmap, or browse free recipes you can cook today.

For complete member recipes and protected lessons across American, British and Irish, and world cuisines, explore membership benefits and plans.

What will you cook next?

Keep practicing with another complete free recipe.

Try Chicken Piccata →Try Vegetable Minestrone →Try Chicken Teriyaki →

Choose your next skill in the free cooking roadmap →