Delicious Iraqi Parda Plaw Recipe: Biryani Wrapped in Phyllo Pastry

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more economical and nut-free.

raisins

🥗Healthier: dried apricots

💰Cheaper: dried cranberries

Dried cranberries are often less expensive and add tartness.

Wash and soak 2 cups basmati rice for 20 minutes.

In a bowl, mix 250g ground beef with 0.5 tsp salt, 1 tsp paprika, and 0.5 tsp black pepper.

Heat 5 tbsp oil in a pot and add the beef mixture; cook until browned.

Add 1 tsp salt, pinch of saffron, and 1 bay leaf to the pot.

Pour in 3.5 cups of boiled water and cook for 20 minutes.

In a separate bowl, mix 130g flour with 0.5 tsp salt and 2 tbsp oil; add water and leave to rest for 30 minutes.

Peel and cut 2 potatoes, then fry in 0.5 cup oil until golden brown.

Shred 700g boiled chicken breast and season with 0.5 tsp salt.

Prepare 2 boiled eggs and set aside.

Add 200g canned green peas and 1 tbsp biryani spice to the chicken mixture.

Roll out the rested dough and wrap the rice mixture in it, then brush with melted butter.

Bake at 180°C for 50 minutes.

Cooking Techniques

Spice Level:

Allergens