Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Traditional Iraqi Biryani (Spiced Chicken, Golden Vermicelli, Fried Potatoes, and Raisins)
The beloved Iraqi celebration pilaf: fragrant basmati rice spiced with cardamom and cinnamon, tossed with toasted golden vermicelli noodles, crispy potato cubes, sweet peas, plump raisins, and tender roast chicken.
Prep
25 min
Cook
45 min
Total
70 min
Ingredients
servings
6
- Boneless chicken thighs cut into pieces800 g
- Basmati rice washed and drained350 g
- Thin vermicelli noodles broken short100 g
- Potatoes diced small250 g
- Green peas100 g
- Golden raisins50 g
- Split almonds toasted golden40 g
- Iraqi biryani spice blend1 Ā½ tbsp
- Vegetable oil40 ml
- Salt7 g
Preparation Steps
1
Fry potato cubes in oil until crisp and golden; drain. In same pan, cook seasoned chicken pieces with half the biryani spices until cooked through and golden.
2
In a large pot, toast broken vermicelli noodles in oil until deep copper brown. Add rice, remaining spices, peas, salt, and 650 ml boiling water. Cover and cook on low heat for 15 minutes until liquid is fully absorbed.
3
Gently fold fried potatoes, cooked chicken, plumped raisins, and toasted almonds into the aromatic rice. Rest covered 5 minutes, then fluff and mound high on a platter.
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
570
Protein
38g
Carbohydrates
68g
Fat
16.5g
Allergens
GlutenNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
