Iraqi Recipes

Iraqi Biryani (Click me!)

Iraqi Biryani is a flavorful and aromatic rice dish, distinct from its Indian counterpart, characterized by its unique blend of spices and ingredients.

It typically includes basmati rice, tender pieces of chicken or lamb, and a mix of vegetables like potatoes, carrots, and peas.

The dish is seasoned with a rich array of spices such as turmeric, cardamom, and cinnamon, giving it a vibrant yellow color and complex taste.

Dried fruits and nuts, like raisins and almonds, are often added for a hint of sweetness and crunch.

It's a festive dish, commonly served at special occasions and gatherings.

Each bite offers a delightful mix of textures and flavors, showcasing the richness of Iraqi cuisine.

Standard Ingredients

• Rice
• Chicken or lamb (cut into pieces)
• Potatoes
• Carrots
• Peas
• Onions
• Garlic
• Ginger
• Tomatoe paste
• Yogurt
• Fresh herbs (cilantro, mint)
• Dried fruits (raisins)
• Nuts (almonds, cashews)
• Spices (turmeric, cardamom, cinnamon, cumin, coriander, cloves, bay leaves, black pepper, salt)
• Saffron (optional, for color and aroma)
• oil or ghee
• Lemon juice

Cooking steps

1. Prepare the Rice:
   • Rinse the basmati rice thoroughly under cold water until the water runs clear.
   • Soak the rice in water for about 30 minutes, then drain.
   • Boil a large pot of water, add salt, and cook the rice until it’s about 70% cooked (still a bit firm). Drain and set aside.
2. Cook the Meat:
   • In a large pot, heat vegetable oil or ghee over medium heat.
   • Add finely chopped onions and sauté until golden brown.
   • Add minced garlic and ginger, cooking until fragrant.
   • Add chicken or lamb pieces and cook until browned on all sides.
   • Add chopped tomatoes and cook until they soften.
3. Add Vegetables and Spices:
   • Add diced potatoes, carrots, and peas to the pot.
   • Stir in the spices: turmeric, cardamom, cinnamon, cumin, coriander, cloves, bay leaves, black pepper, and salt.
   • Add yogurt and mix well, allowing the mixture to cook until the vegetables are tender and the meat is cooked through.
4. Layering the Biryani:
   • In a large, heavy-bottomed pot, layer half of the partially cooked rice.
   • Add the cooked meat and vegetable mixture on top of the rice layer.
   • Sprinkle some chopped fresh herbs (cilantro and mint) and dried fruits (raisins) over the meat mixture.
   • Add the remaining rice on top of the meat and vegetable layer.
5. Steaming (Dum Cooking):
   • Drizzle some melted ghee or oil over the top layer of rice.
   • Cover the pot tightly with a lid, and place it on low heat.
   • Cook for about 20-30 minutes, allowing the flavors to meld together and the rice to finish cooking.
6. Garnish and Serve:
   • Once the biryani is cooked, fluff the rice gently with a fork to mix the layers.
   • Garnish with fried onions, chopped cilantro, and nuts (almonds and cashews).
   • Serve the biryani hot on a large serving platter with lemon wedges on the side.

Enjoy Your Meal!!