Скачать или смотреть "Biryani" from Iraq Recipe – Ouachita Baptist University

In honor of Ouachita's International Food Festival, have fun making this authentic recipe with Ouachita student Saba.

Serving size: 5-7 people

Ingredients

Cumin
Ginger powder
Turmeric (for yellow coloring and flavoring)
Black pepper
Biryani spices*
5-10 chicken breasts/tender loins (thawed)
Diced potatoes (or substitute frozen hash browns)
Peas and carrots (1 small bag if frozen, or 2 small cans)
½ - 1 cup sliced almonds
2-3 cups golden raisins
Vegetable oil
2-3 cups white rice
*Biryani is a blend of spices that can be found online or at Middle Eastern markets.

Directions

Boil chicken until cooked, seasoning with ginger, cumin and a generous amount of salt.
Shred the chicken with a fork, remove any bones and set aside in a large pot.
Rinse the rice and drain at least once before cooking. *See alternative instructions if using a rice cooker.
To cook the rice on the stovetop, cover the bottom of a pot with oil and add the rice, flattening and spreading the rice evenly. Cover the rice completely with water where there is a quarter of an inch of water on top.
Add a generous amount of salt, black pepper, turmeric and biriyani spices to the pot and stir well. For every 1 ½ cup of rice, add a tablespoon of biryani spices. Turmeric is mostly for the yellow coloring, so add accordingly. Season with black pepper to taste.
Cover the pot, cooking on high for ten minutes. Turn off the heat, leaving the lid on the pot, until the rice has absorbed the water.
Add the rice to your large pot with the chicken and loosely cover with a cloth to keep warm.
For the vegetables, fry the potatoes with salt while separately frying the peas and carrots together with salt. Once done, add both to your large pot.
Soften and salt the almonds either by soaking in salt water for 5-8 hours or boiling them until easily crushed. Then add them to your large pot.
Next, fry the raisins by adding oil and raisins to a pan. Turn the stove on high and stir, frying for no more than 1 minute, and remove them quickly from the pan. Raisins are cooked when they are puffy and lighter in color. Add the raisins to the pot.
Mix rice, chicken, veggies, almonds and raisins all together in the large pot and serve warm. Preferably, serve with salad in Italian dressing or lemon juice, salt and olive oil.

*Rice cooker instructions

Cook rice as directed by the rice cooker manual. Add a generous amount of salt, black pepper, turmeric and biriyani spices to the pot and stir well. Add a tablespoon of biryani spices for every 1 ½ cup of rice.