Iraqi Chicken Biryani
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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 until the chicken is tender and cooked through.
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.
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 garlic cloves. Mix well until all ingredients are incorporated. Form the mixture into small meatballs.
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.
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.
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.
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.
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 . Add 1 tablespoon of Biryani spices (including black pepper, cinnamon, 7 spices, salt, and cardamom) to the rice and mix well.
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 until the rice is fully cooked and fluffy.
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.
Serve and Garnish
Serve the Iraqi Chicken Biryani on a large platter, garnishing with hard-boiled eggs and any remaining filling. Enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
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