A colourful and aromatic rice dish combining spiced chicken, tender potatoes, sweet raisins, and crunchy almonds.
Iraqi Chicken Biryani brings together fragrant basmati rice and tender chicken seasoned with turmeric, curry powder, cumin, cinnamon, and cardamom. Onions, ginger, and garlic form the flavourful base, while the chicken simmers with potatoes in stock to create a rich, savoury foundation for the rice.
Peas add freshness, raisins provide a touch of sweetness, and almonds bring a pleasant crunch. Boiled eggs complete the traditional-style presentation, making this a hearty and satisfying dish for family meals and special gatherings. Each ingredient contributes its own texture and flavour, creating a delicious balance throughout the dish.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp oil
2 onions, chopped
1 tbsp ginger, minced
4 garlic cloves, minced
1 tsp turmeric
1 tsp curry powder
1 tsp cumin
½ tsp cinnamon
4 cardamom pods
Salt and pepper, to taste
2 potatoes, chopped
1 cup peas
½ cup raisins
¼ cup almonds
2 boiled eggs
5½ cups chicken stock
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Sauté the Aromatics and Chicken: Heat the oil in a large pot over medium heat. Add the chopped onions and cook until softened. Stir in the garlic, ginger, chicken, turmeric, curry powder, cumin, cinnamon, cardamom, salt, and pepper. Cook for about 10 minutes, allowing the chicken to absorb the spices.
Add Potatoes and Stock: Add the chopped potatoes and pour in the chicken stock. Bring the mixture to a simmer and cook for approximately 20 minutes, until the chicken is tender and the potatoes begin to soften.
Cook the Rice: Remove the chicken and reserve the broth. Add the drained rice to the broth and cook until tender. Add the peas during the final 5 minutes of cooking so they retain their colour and texture.
Add the Raisins: Gently fold the raisins into the cooked rice, distributing them evenly without breaking the grains.
Assemble and Garnish: Arrange the chicken over the rice and garnish with almonds and boiled eggs. Let the dish rest for 10 minutes, then fluff the rice gently before serving.
Serve
Serve hot with cucumber yogurt, Iraqi salad, pickles, and lemon wedges. Garnish generously with almonds and sliced boiled eggs for a colourful, inviting presentation.