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Iraqi

Iraqi Biryani

This Iraqi biryani is fragrant basmati rice cooked in chicken stock and folded with golden potatoes, peas, carrots, raisins, almonds, and warm biryani spices. It is served the Iraqi way with chicken pieces and a boiled egg on top.

Iraqi Biryani — Iraqi — ChefSnap
25 minsPrep
55 minsCook
2Serves
MediumDifficulty
850 kcal per serving36g protein 102g carbs 32g fat

Ingredients

Method

  1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain.
  2. Put the chicken in a pot with the hot water, half the chopped onion, cardamom pods, cloves, cinnamon stick, bay leaf, 1/2 teaspoon salt, and black pepper.
  3. Bring to a boil, skim the foam, then simmer gently for 25 to 30 minutes until the chicken is cooked and the stock is fragrant.
  4. Lift out the chicken, strain and reserve 1 1/2 cups of the stock, and discard the whole spices.
  5. Heat the neutral oil in a small pan and fry the potato cubes until golden and tender, then drain on paper towel and season lightly with salt.
  6. In the same oil, briefly fry the almonds until pale golden, then fry the raisins for a few seconds until puffed; drain both separately.
  7. Heat the ghee in a rice pot over medium heat, add the remaining onion, and cook until soft and lightly golden.
  8. Add the vermicelli and stir until it turns golden brown.
  9. Add the carrot, peas, Iraqi biryani spice, turmeric, cinnamon, and 1/2 teaspoon salt, then stir for 1 minute until fragrant.
  10. Add the drained rice and gently stir to coat the grains with the spiced ghee.
  11. Pour in the reserved 1 1/2 cups chicken stock, bring to a boil, then cover tightly and cook over very low heat for 15 minutes.
  12. Turn off the heat and let the rice steam, covered, for 10 minutes without lifting the lid.
  13. While the rice rests, remove the chicken from the bone if desired, or leave the pieces whole, and warm them in a spoonful of the spiced rice steam or a little stock.
  14. Fluff the rice gently, then fold in the fried potatoes, almonds, raisins, and chicken without crushing the grains.
  15. Serve the biryani heaped on a platter with the halved boiled egg on top.

Common questions

Can I substitute the Iraqi biryani spice or baharat if I don't have it?

Yes. Use a mix of 1 teaspoon ground cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon black pepper, and a pinch of cardamom and cloves. It won’t be exact, but it gives the same warm profile.

How do I time the chicken, rice, and fried toppings so everything is ready together?

Start the chicken first because it takes the longest. While it simmers, fry the potatoes, almonds, and raisins, then cook the onion and vermicelli, and finally steam the rice. Keep the toppings separate until serving so they stay crisp and distinct.

What are the most common mistakes when making Iraqi biryani?

Overcooking the rice and adding too much broth are the biggest problems. Also avoid stirring the rice too much after it begins steaming, or it can turn sticky. Fry the vermicelli carefully, because it burns fast and turns bitter.

How should I store leftovers, and can I reheat this without drying it out?

Store the rice, chicken, and toppings separately if possible in airtight containers for up to 3 days. Reheat the rice with a splash of water or stock, covered, over low heat or in the microwave. Add eggs, nuts, and raisins after reheating.

What is the best way to serve Iraqi biryani?

Fluff the rice onto a large platter, arrange the chicken on top or alongside, then finish with the potatoes, peas, almonds, raisins, and egg halves. Serve with a simple salad, yogurt, or pickles to balance the richness.