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Iraqi Biryani

Name: Iraqi Biryani
Prep time: 45 min
Cook time: 75 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iraqi
Ingredients: 1.2 kg Chicken (in pieces); 600 g Basmati rice; 100 g Vermicelli; 200 g Peas; 2 pieces Carrots; 2 pieces Potatoes; 80 g Almonds; 80 g Raisins; 1 tbsp Baharat; 2 pieces Dried lime; 2 pieces Onions; 2 tbsp Tomato paste; 100 g Ghee; To taste Salt and pepper

Iraqi Biryani is a classic Iraqi main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken (in pieces), Basmati rice, Vermicelli, Peas, Carrots, Potatoes, Almonds, Raisins, Baharat, Dried lime, Onions, Tomato paste, Ghee and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Iraqi cooking, be sure to also explore our recipe for Iraqi Dolma.

Difficulty: mediumPrep: 45 minCook: 75 minServes 6

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Ingredients

Chicken (in pieces)1.2 kg
Basmati rice600 g
Vermicelli100 g
Peas200 g
Carrots2 pieces
Potatoes2 pieces
Almonds80 g
Raisins80 g
Baharat1 tbsp
Dried lime2 pieces
Onions2 pieces
Tomato paste2 tbsp
Ghee100 g
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍲 Simmer

Simmer the chicken with onion, pierced black lime and baharat for forty minutes. Keep the broth.

Step 2

Rinse the rice until the water runs clear and soak it twenty minutes.

Step 3🍳 Fry

Fry the vermicelli in ghee to a deep brown, stirring.

Step 4🍳 Fry

Fry the potato, carrot, almonds and raisins separately and drain them on paper.

Step 5🍳 Fry

Joint the chicken and fry the pieces with the tomato paste until browned.

Step 6

Cook the rice with the fried vermicelli in the strained broth for twenty minutes, covered.

Step 7

Mound the rice on a platter and lay the chicken and all the fried components on top, unmixed.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Iraqi Biryani carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown chicken (in pieces) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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