Promotional banner for Eman in the Kitchen

Kurdish Biryani

0 comments

emaninthekitchen187.725 hours ago3 min read

Kurdish Biryani is a fragrant and flavorful rice dish rich with spices and tender chicken. This recipe brings the vibrant and hearty flavors of Kurdistan to your table, making it a perfect centerpiece for a family gathering or a festive occasion. Paired with mixed vegetables, almonds, and raisins, this dish is sure to delight everyone with its taste and texture.

Ingredients

🍗 1 whole chicken
🌶️ 1 tablespoon biryani spice
🌶️ 1 teaspoon smoked paprika
🧂 1 tablespoon salt
🫒 1 tablespoon olive oil
🌶️ 1 teaspoon crushed red peppers
🍚 2 1/2 cups basmati rice (washed and soaked for 20 minutes)
🥕 2 to 3 cups mixed vegetables (peas and carrots)
🥔 5 potatoes (cut into small cubes)
🍇 2 small cartons raisins
🌰 1 cup almonds (with skins off)
🌶️ 2 tablespoons biryani spice
🧂 1 tablespoon chicken bouillon
🌶️ 1 teaspoon crushed red peppers
🧂 1/2 to 1 tablespoon salt
💧 3 1/2 cups hot water
🫒 3 to 4 tablespoons oil

Instructions

1- Prepare the Chicken:

Preheat your oven to 375°F (190°C).
Season the chicken thoroughly with biryani spice, smoked paprika, salt, olive oil, and crushed red peppers, ensuring it's well-coated.
Place the seasoned chicken in a roasting pan and cover it. Roast in the oven for about 1 1/2 hours until cooked through and golden brown.

2- Fry the Ingredients:

Heat the oil in a large pot over medium heat.
Fry potato cubes until golden brown, then remove and set aside.
Next, fry the almonds until they begin to turn golden, then remove and set aside.
Quickly fry raisins until they puff up, then remove and set aside.

3- Prepare the Rice:

Use the same pot and add some more oil, if necessary.
Add the drained rice and mixed vegetables to the pot, sauté for a couple of minutes.
Add biryani spice, chicken bouillon, crushed red peppers, and salt. Stir well to combine.
Pour in hot water and bring to a boil. Once boiling, cover and reduce heat to low. Cook until the rice absorbs the water.

4- Final Assembly:

Once the rice is cooked, fluff it lightly with a fork.
Gently mix in the fried potatoes and raisins.
Plate the rice, placing the roasted chicken on top.
Scatter the fried almonds over the top for garnish.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6-8
Calories: Approx. 550 per serving (can vary based on specific ingredients used)
Proteins: 22g
Fats: 18g
Carbohydrates: 75g
Equipment: Oven, roasting pan, large pot, frying pan, mixing spoon