Iraqi biryani
Rice with chicken, vermicelli, nuts and raisins, every component cooked separately.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the chicken with onion, pierced black lime and baharat for forty minutes. Keep the broth.
Rinse the rice until the water runs clear and soak it twenty minutes.
Fry the vermicelli in ghee to a deep brown, stirring.
Fry the potato, carrot, almonds and raisins separately and drain them on paper.
Joint the chicken and fry the pieces with the tomato paste until browned.
Cook the rice with the fried vermicelli in the strained broth for twenty minutes, covered.
Mound the rice on a platter and lay the chicken and all the fried components on top, unmixed.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Zaid-khsro · CC BY-SA 3.0