Authentic Iraqi Biryani Recipe/Meatballs, Chicken & Spiced Rice

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is budget-friendly.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats; sunflower seeds are less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add tartness; sultanas are often cheaper.

Chop 2 onions and 1 clove of garlic.

Dice 1 cup of potatoes and 1 cup of carrots.

Measure out 1 cup of peas, 1 cup of almonds, and 1 cup of raisins.

Soak 2 cups of rice in water.

Heat 1/2 tbsp of sunflower oil in a pan.

Slightly fry the almonds until golden brown, then set aside.

In the same pan, add the chopped onions and fry until golden.

Add the minced garlic and fry for a minute until fragrant.

Add 200 grams of beef and 300 grams of chicken, cooking until browned.

Add the diced potatoes, carrots, and peas, stirring to combine.

Season with 2 tsp cumin, 1 tsp ginger, 1 tsp turmeric, and 1 tsp biryani masala.

Add 1 tsp black cardamom, a pinch of nutmeg, 1/2 tsp black pepper, and 1 tsp salt.

Pour in enough water to cover the mixture and bring to a boil.

Add 1 cup of vermicelli and let it soften in the water.

Once softened, mix in 1 tsp coriander powder and adjust seasoning if needed.

Add the fried onions back into the mixture.

Add the cooked vermicelli to the pot and mix well.

Cover the pot and let it rest on low heat for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens