Sorry, you need to enable JavaScript to visit this website.
Arab Main course

Iraqi Biryani

0
45Min
Easy

Ingredients

-
7 Servings
+

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

250 g
Minced lamb
2 tbsp
Parsley, fresh
2 tbsp
Onions, finely chopped
1 cup
Vegetable oil
1 Medium
Potato, chopped
150 g
Carrot, cut into small pieces
1 Medium
Onions, finely chopped
0.5 cup
Green peas, thawed
800 g
Whole chicken, cut into pieces
2 tbsp
Raisins 
0.25 tsp
Ground Black Pepper
1 pinch
Saffron filaments
0.5 cup
Almonds
2 tbsp
Ghee
0.75 cup
Vermicelli
2 cups
basmati rice, washed and drained
2 cubes
MAGGI® Chicken Bouillon
1.5 tsp
Ground all spice
4 cups
Water

Overlay Header

Our 5 best tips & tricks for customized portion sizes.

Export ingredients

Choose from the list of ingredients

Copy
Ingredients are now on your clipboard
.

Nutrition Value

Energy
901.71 kcal
Protein
32.81 g
Carbohydrates
68.19 g
Fats
54.93 g
Information per serving
Lets Cook

Instruction

45 Minutes
Step 1
0 Min
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 mins or until meat balls are cooked. Remove and set aside.
Step 2
0 Min
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.
Step 3
0 Min
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 taste.
Step 4
0 Min
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 low heat for 20 mins or until rice is cooked.
Step 5
0 Min
Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 mins then serve.
Iraqi Biryani

Step 1 of 5

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 mins or until meat balls are cooked. Remove and set aside.

Iraqi Biryani

Step 2 of 5

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.

Iraqi Biryani

Step 3 of 5

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 taste.

Iraqi Biryani

Step 4 of 5

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 low heat for 20 mins or until rice is cooked.

Iraqi Biryani

Step 5 of 5

Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 mins then serve.

Recipe PDF
Download
Thank you for your rating!
We look forward to your review!

You have already rated this recipe / product.

Click on the number of stars you would like to award: the higher the number, the better the rating.

Submit
Asset 10

Comment 0

0/4000
Please enter a valid username. This must contain 3-15 characters. Characters A to Z and 0 to 9 are allowed
Username