Kurdish Biryani

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color and flavor at a lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and lower in fat.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries provide a similar sweetness.

Rinse rice under cold water until water runs clear.

Soak rice in water for 30 minutes.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic, sauté until translucent, about 5 minutes.

Stir in spices and cook for another minute until fragrant.

Add chicken and lamb pieces, browning on all sides for 5-7 minutes.

Pour in water to cover meat, bring to a boil, then reduce heat and simmer until tender, about 30 minutes.

Remove meat and set aside; strain the broth and reserve.

Layer soaked rice over the meat in the pot, adding carrots and potatoes on top.

Pour reserved broth over the rice, cover tightly, and cook on low heat for 25-30 minutes until rice is fluffy.

Add chickpeas, nuts, and raisins on top, cover again, and let steam for an additional 10 minutes.

Fluff rice with a fork before serving, garnishing with fresh herbs.

Cooking Techniques

Spice Level: