Iraqi Biryani

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Authorksalman
RatingDifficultyIntermediate

If you are a fan of preparing biryani on the Iraqi way, especially with peas, carrots and potatoes, here is this easy method.

Yields7 Servings
Prep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

 1/2 lbs minced lamb
 2 tablespoons fresh parsley, finely chopped
 2 tablespoons onions, finely chopped
 1 cup vegetable oil, for deep frying
 1 medium potato, cut into medium cubes
 1 medium carrot, cut into medium cubes
 1 medium onion sliced
 ½ cup frozen green peas
 1 whole chicken, cooked, without bones and shredded
 2 tablespoons raisins
 ¼ teaspoon ground black pepper
 Pinch of saffron filaments
 ½ cup almonds, peeled and toasted
 2 tablespoons ghee
 ¾ cup vermicelli
 2 cups rice, washed
 2 cubes Chicken Bouillon
 4 cups water

1

In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.

2

Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.

3

In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).

4

In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, chicken bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.

5

Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

6

Serving tips : Serve with green salad and laban drink.

Ingredients

 1/2 lbs minced lamb
 2 tablespoons fresh parsley, finely chopped
 2 tablespoons onions, finely chopped
 1 cup vegetable oil, for deep frying
 1 medium potato, cut into medium cubes
 1 medium carrot, cut into medium cubes
 1 medium onion sliced
 ½ cup frozen green peas
 1 whole chicken, cooked, without bones and shredded
 2 tablespoons raisins
 ¼ teaspoon ground black pepper
 Pinch of saffron filaments
 ½ cup almonds, peeled and toasted
 2 tablespoons ghee
 ¾ cup vermicelli
 2 cups rice, washed
 2 cubes Chicken Bouillon
 4 cups water

Directions

1

In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.

2

Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.

3

In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).

4

In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, chicken bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.

5

Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

6

Serving tips : Serve with green salad and laban drink.

Iraqi Biryani

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