Iraqi Biryani Rice Recipe | Nana’s Kitchen

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.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein while long-grain rice is more economical.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious, while sunflower seeds are budget-friendly.

Soak basmati rice in water for 30 minutes and drain.

Sauté onions in a large pot over medium heat until translucent.

Add garlic and cook until fragrant, about 1 minute.

Stir in lamb pieces and brown on all sides for 5-7 minutes.

Mix in chopped carrots, potatoes, and peas, and cook for another 5 minutes.

Add spices, including saffron, cinnamon, cardamom, and bay leaves, stirring well.

Pour in enough water to cover the meat and vegetables, and season with salt and black pepper.

Bring to a boil, then reduce heat and simmer for 30-40 minutes until lamb is tender.

Remove the meat and vegetables, and set aside.

Add soaked rice to the pot, ensuring it's submerged in the broth.

Cover tightly and cook on low heat for 20-25 minutes until rice is fluffy.

Fluff the rice with a fork and mix in the reserved meat and vegetables.

Garnish with toasted almonds, raisins, and chickpeas before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens