This video demonstrates how to prepare a traditional Iraqi Chicken Biryani, a flavorful rice dish layered with tender chicken, spiced meatballs, fried potatoes, peas, almonds, and raisins. It's a hearty and aromatic meal perfect for gatherings, offering a rich blend of textures and spices.
All Ingredients - Main Ingredients
Whole chicken1
Saltto taste
Ground meat1/2 lb
7 spices1 tsp
Black pepper1/2 tsp
Garlic cloves2, minced
Water (for meatballs)1/4 cup
Medium potatoes4, cut into small cubes
Oil1/2 cup (for rice and frying)
Peas2 cups
Slivered almonds2 cups
Golden raisins2 cups
Basmati rice3 cups, washed and soaked
Biryani spices1 Tbsp
Chicken broth3 cups
Safflower or saffron1/2 tsp
Boiling water (for rice)1 cup
Hard-boiled eggsfor garnish
⚠ Contains Allergens
nuts
Step-by-Step Instructions
Step 1: Prepare the Chicken
Wash 1 whole chicken and cut it into 8 pieces. Place the chicken pieces in a large pot and add water to cover. Bring to a boil over high heat.
Step 2: Cook the Chicken
Skim off any foam that rises to the surface. Add 1 tablespoon of salt to the chicken. Cover the pot and cook on medium-low heat for 1 hour until the chicken is tender and cooked through.
Step 3: Prepare Chicken and Broth
Remove the cooked chicken from the pot and set the broth aside for later use. Cut the cooked chicken into large pieces and keep them aside.
Step 4: Prepare Meatballs
In a bowl, combine 1/2 lb ground meat with 1/2 teaspoon of salt, 1 teaspoon of 7 spices, 1/2 teaspoon of black pepper, and 2 minced garlic cloves. Mix well until all ingredients are incorporated. Form the mixture into small meatballs.
Step 5: Cook Meatballs
Place the small meatballs in a pan and cook on medium-low heat until they start to brown. Add 1/4 cup of water to the pan, cover, and continue to cook until all meatballs are browned and cooked through.
Step 6: Prepare Fried Potatoes
Cut 4 medium potatoes into small cubes. Heat oil in a pan and fry the potato cubes until they are golden brown and crispy. Remove from oil and set aside.
Step 7: Cook Peas
Place 2 cups of peas in a pan. Add water to cover and a pinch of salt. Cook until the peas are tender. Drain and set aside.
Step 8: Fry Almonds and Raisins
In a pan with a little oil, fry 2 cups of slivered almonds until they are golden brown. Remove and set aside. In the same pan, fry 2 cups of golden raisins until they plump up. Remove and set aside.
Step 9: Prepare Spiced Rice Base
In a large pot, heat 1/2 cup of oil. Add 3 cups of washed and soaked Basmati rice. Stir and fry the rice for a few minutes until it is slightly toasted. Add 1 tablespoon of Biryani spices (including black pepper, cinnamon, 7 spices, salt, and cardamom) to the rice and mix well.
Step 10: Cook the Rice
Pour 3 cups of the reserved chicken broth over the rice. Add 1/2 teaspoon of safflower or saffron for color, and 1 cup of boiling water. Taste the liquid and adjust salt and spices if needed. Bring the rice to a boil on high heat until most of the liquid has evaporated. Lower the heat to very low, cover the pot, and cook for 15-20 minutes until the rice is fully cooked and fluffy.
Step 11: Assemble the Biryani
Once the rice is cooked, add the shredded chicken pieces on top of the rice. Add half of the prepared toppings: peas, meatballs, fried potatoes, slivered almonds, and golden raisins. Then, add the remaining half of the toppings. Gently mix all the ingredients together with the rice.
Step 12: Serve and Garnish
Serve the Iraqi Chicken Biryani on a large platter, garnishing with hard-boiled eggs and any remaining filling. Enjoy!
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