Iraqi Chicken Biryani in the Oven/New Method / #Recipe371CFF

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with spices

Vegetable broth is lower in calories.

Preheat oven at 400 F / 200 C.

Mix all the rice ingredients in a big baking pan (8X13) which was pre brushed with oil and cover with heavy duty aluminum foil.

Pierce the foil in many places so any juice can run into rice below.

Arrange chicken pieces over the foil and cover again with foil really tight so no steam can escape.

Arrange potato and meatballs in a baking sheet lined with heavy duty aluminum foil or use disposable individual aluminum sheets.

Put rice baking dish and meatballs and potato sheet in the hot oven.

After 15-20 minutes take out the meatballs. They should be nicely browned.

After 1-1.5 hours pull out the rice dish and potato sheet. Check if the rice is cooked.

Flip and mix potato cubes and transfer chicken pieces to the potato sheet so they both continue baking and browning.

Meanwhile, add meatballs and half of almonds and raisins on top of the rice and cover really well.

Take out the potato when they are ready and browned nicely. Leave the chicken to continue baking and browning.

Gently mix rice, meatballs, half of almonds and raisins, and potato then cover really well.

Finally, take out chicken after 1.5-2 hours or until cooked through and browned nicely.

Top chicken pieces on rice mixture and garnish with the rest of the fried almonds and raisins and boiled eggs.

You can add more cooked green peas on top.

Serve with simple salad or white beans stew.

Cooking Techniques

Equipment Needed

Spice Level: