Iraqi Biryani - How to Make Iraqi Biryani

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Biryani Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Biryani. 



Serves: 7 persons

Preparation time : 35 minutes

Cooking time : 45 minutes



Ingredients



250 g minced lamb

2 tablespoons fresh parsley, finely chopped

2 tablespoons onions, finely chopped

1 cup vegetable oil or 220 g, for deep frying

1 medium potato or 150 g, cut into medium cubes

1 medium carrot or 150 g, cut into medium cubes

1 medium onion or 125 g, sliced

½ cup frozen green peas or 80 g, thawed

1 whole chicken or 800 g, cooked, without bones and shredded

2 tablespoons raisins

¼ teaspoon ground black pepper

Pinch of saffron filaments

½ cup almonds or 75 g, peeled and toasted

2 tablespoons ghee

¾ cup vermicelli or 75 g

2 cups rice or 400 g, washed

2 cubes MAGGI® Chicken Bouillon

1½ teaspoons arabic mixed spicess

4 cups water or 1000 ml

 

Preparation



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.



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.



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).



In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® 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.



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.



Serving tips :     Serve with green salad and laban drink.



Nutritional Information:



Fats :     40.00 g

Protein :     36.00 g

Carbohydrate :     68.00 g

Energy :     774.00 Kcal



More Middle Eastern recipes:



Iraqi Style Dolma

Chicken and Eggplant

Chicken with saffron, honey and macadamias

Middle Eastern sticky lamb shank stew

Arabian Biryani

Kabsa



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