This aromatic dish is usually made for special occasions like family gathering, dinner festivities, Ramadan, and Eid holidays. A perfect mixture of sweet and sour is a true celebration of Iraqi cuisine and a must-try dish! Historians believe that biryani dish originated in Persia and it was brought to Indian subcontinent. Even the name biryani can be traced to the original Persian "birinj biryan" - which means literally a fried rice.
Nowadays, biryani is commonly regarded as a national dish in Indian and Arab countries. Importantly, Kurdish biryani or Iraqi biryani is a quintessential dish in Kurdistan region, and its main ingredients are rice with vegetables, nuts and chicken.
The different textures combined with the spices – it's truly magical! Just try this fluffy rice with crunchy nuts and sweet raisins and you will have a dish unforgettable to your memories!
This dish has only delicious, simple, and affordable ingredients.
Kurdish biryani is an impressive and festive dish for a special dinner and other celebrations!
It is really a refreshing substitute for plain cooked rice.
The fragrant combination of crispy potatoes, sweet raisins, crunchy nuts, and fluffy rice is absolutely irresistible to everyone!
It can be easily cooked even by the beginners! Just follow the easy steps in this recipe.
SIMPLE INGREDIENTS FOR KURDISH BYRIANI:
- Oil
- Water
- Vermicelli noodles
- Frozen peas and carrots
- Potatoes
- Slivered almonds
- Raisins
- Chicken breast
- Basmati rice
- Maggie cube
- Salt
- Black pepper
- Biryani spices
EASY DIRECTIONS TO FOLLOW:
STEP 1:
In a medium saucepan, add ¼ cup of oil and vermicelli noodles. You have to stir them frequently to achieve the golden brown color. Add 1 cup of hot water, salt, and frozen peas and carrots. Cook on medium heat for the water to be fully absorbed. Transfer to a large tray and set aside.
Peel, wash, and cut your potatoes into small cubes. Next, you have to mix them with salt and oil. Now it's time to pan-fry potatoes on medium heat to have them golden and crispy.
Toast the slivered almonds in a pan with 1 tablespoon of oil. Stir almonds over medium heat. The moment almonds' color becomes a golden brown, add raisins and cook for only 30 seconds.
Now it's time to mix the cubed chicken breast with salt and 2 tablespoons of oil. Add the cubed chicken to a different skillet and stir over medium heat. The minute chicken cubes are white, turn off the heat and set the pan aside.
STEP 2:
It's time to add ¼ cup of oil to a pot, along with rinsed rice, salt, maggie cube, biryani spices, black pepper, and hot water.
Make sure everything is combined well. Keep the pot on high heat without lid.
The moment all the moisture is absorbed, cover with lid and cook on low heat for 20 minutes.
ASSEMBLY:
Everything is cooked and ready! Now it is the right time to harmoniously assemble this amazing dish. You should bring a large tray. Then, add to it your cooked vermicelli, carrots and peas mixture, cooked chicken, almonds, and cooked rice.
Add more spices for a better fragrance and taste: 1 tablespoon of biryani spices and 1 teaspoon of black pepper. Now gently mix it all to make sure everything is well combined.
Here you have it – a delicious homemade Iraqi Biryani or Kurdish biryani! Sounds perfect to serve it with a side of chopped vegetable salad or cucumber yogurt salad. Enjoy the mouthwatering delicacy of Kurdish authentic cuisine!
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